|
Browse by Tags
All Tags » Desserts ( RSS)
-
Afternoon tea need not be an upturned-pinkies-and-starched-napkins affair.
-
At Thanksgiving, when the amount of cooking to be done can overwhelm both human and oven capacity, some desserts can be made ahead of time.
-
In Berlin, a chocolaty bar that divides and unites.
-
Pecan pies from Oko frozen yogurt stores and a new line of sophisticated ice cream cakes from Il Laboratorio del Gelato.
-
This dessert is loosely based on the Moroccan seffa, essentially sweetened couscous sprinkled with rosewater.
-
Doughnuts will never be good for you, so just get over it.
-
They look like little marzipan fruits and vegetables, but their key ingredient is coconut, not ground almonds. Made in Belgium by Cocomas, they are clever, sweet and rich, and a nice treat to serve on a cookie tray or alongside a dish of sorbet. A package of eight pieces is $3.99 at Fairway markets.
-
The benefits of having a clearly defined rival.
-
Just four months old, the new restaurant Elizabeth has already changed plenty, and it still doesn’t seem entirely sure of what it wants to be.
-
By Maria Hines, the chef and owner of Tilth in Seattle.
|
|
|