Articles filed under Dessert
-
Tangy cherry preserves bring balance to this ancient ricotta tartJun 03, 2025 5:47 am - Torta antica roma — a rustic tart inspired by the traditional Roman combination of ricotta and cherries — is exceptionally light, with milky-sweet ricotta balanced by tangy, brightly hued fruit preserves. In this version, the dough gets its flavor and texture from almonds that are ground in the food processor.
-
What makes a good brownie great? Quality ingredientsMay 28, 2025 4:29 am - The ingredients in most brownie recipes are pretty similar, though the quantities may differ. But using quality ingredients like natural high-fat cocoa and einkorn flour can take your brownies from basic to melt-in-your-mouth.
-
The innovative ice-cream makers at Salt & Straw serve up secrets and recipes in a new cookbookMay 27, 2025 5:16 am - If you’re intimidated by the idea of making ice cream at home, just think of it as making soup. That’s advice from Tyler Malek of Salt and Straw, the innovative gourmet ice cream maker. His ever-changing treats are all built on the ice cream base. And that’s also at the heart of Malek’s latest cookbook, “America’s Most Iconic Ice Creams: A Salt and Straw Cookbook.”
-
Make the most of strawberry season with traditional Eton MessMay 21, 2025 5:43 am - Strawberry season is right around the corner. Even though we can purchase strawberries year round at the grocery store, there is nothing better than a freshly picked strawberry. This recipe for Eton Mess — a traditional English dessert consisting of strawberries, crumbled meringue cookies and whipped cream — is a perfect way to make use of your seasonal bounty.
-
Tariffs could make pure vanilla even more pricey. Is it worth it?May 13, 2025 6:35 am - Pure vanilla extract is likely already the most expensive ingredient in the average baker’s pantry. So, is the real stuff actually worth it? The truth is, imitation vanilla has long been a staple in pantries and store-bought items. And for many Americans, the vanilla taste they grew up with — and prefer — comes from imitation.
-
My grandmother’s cherry walnut mandelbread is a sweet, nostalgic treatMay 06, 2025 6:01 am - Mandelbread, also known as mandelbrodt, are often called Jewish biscotti because the two are essentially the same — twice-baked, crunchy cookies ideal for dipping in coffee, tea, milk or wine.
-
An Easter feast: Elegant rib roast, colorful spring salad, easy cherry pie bars call us back to the tableApr 09, 2025 6:01 am - It’s not too early to plan your Easter dinner. Here’s a menu that feels just right for the occasion: a show-stopping standing rib roast, a colorful spring salad with strawberries and sugar snap peas, and a sweet ending that’s as nostalgic as it is easy — cherry pie bars.
-
Chocolate matzoh clusters are an easy way to sweeten PassoverApr 08, 2025 5:59 am - These dark chocolate matzoh clusters with coconut and dates are crunchy, chewy and gently sweet. They make an ideal Passover treat, but they’re so good and easy to make, you’ll want to whip them up year-round.
-
Small but mighty chia seeds power these raspberry pudding parfaitsApr 02, 2025 5:43 am - Raspberries impart a gorgeous pink-purple hue and fruity flavor to this honey-sweetened chia pudding. Layered parfait-style with toasted almonds and fresh berries, it’s a delightful and healthful way to satisfy a sweet tooth and can easily be made vegan with nondairy milk and agave.
-
Baking fails happen. Here are 4 things that might have gone wrong.Mar 18, 2025 5:36 am - Sometimes all we can do is shrug our shoulders and chalk it up to bad luck. At other times, there’s a diagnosable reason your recipe went awry.