Dessert
3854 recipes found
Pears in Syrup and Mint
French Chocolate Mint Pie
Julia Child's Berry Clafoutis
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Chocolate Ice Cream
Hazelnut Tartuffo
Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a sundae -- the ice cream can be any flavor and so can the shell. You can freeze coconut ice cream or strawberry or Burpled Rumple; bury a fruit or a nut inside or not; helmet it with dark or white chocolate or liquefied lemon. As long as it's a globe and cold and the inside is softer than the out, it's tartuffo.
François Payard's Chocolate Upside-Down Soufflés
Almond Ice Cream
Strawberry or Raspberry Ice Cream
Upside-Down Blood Orange Cake
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange’s ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Peach Kebabs On Cinnamon Sticks
Lemonade Souffle
Caramelized Oranges With Chocolate Shortbread and Caramel Ice Cream
Citrus and Persimmon Salad
Winter is the time for all kinds of colorful fruit. Citrus choices abound, from grapefruit in many hues to brilliant blood oranges. Paired with slices of persimmon and topped with sparkling red pomegranate seeds, this kind of simple fruit salad makes a refreshing adessert. It relies only upon the seasonal fruits’ own sweet juices for flavor. If you want something more, add a splash of orange liqueur or limoncello.
Traditional Siena Fruitcake (Panforte)
Strawberry Sour Cream Streusel Cake
This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day. The cake is slightly tricky to assemble, and at some point it may look like a mess. But everything comes together in the pan as it bakes, resulting in a tender, fragrant cake. This isn’t a recipe to embark on at the end of a long workday. Save it for the weekend.
Chocolate Cookies With White Chocolate and Cherries
Brownielike and soft-centered, these fudgy cookies are packed with dried cherries, nuts and chocolate chips. Feel free to substitute your favorite nuts and dried fruit for pecans and cherries, or leave them out entirely and add more chocolate chips (no one ever objects to more chocolate). Be sure to use bittersweet chocolate, or the cookies may end up cloying. The higher the percentage of cocoa solids in your chocolate, the less sweet it will be.
Almond Cake
This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.
Pistachio-Crusted Cheesecake With Orange-Caramel Sauce
Angel's Delight
Banana Snacking Cake With Salted Caramel Glaze
This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.
Eggnog Crème Brûlée
A splash of bourbon and a generous grating of fresh nutmeg transform this simple custard into a holiday sensation. Make the custard in advance, but wait to caramelize the topping about 10 minutes before serving. The sugar will not hold its signature crunch if subjected to much extra time in a humid refrigerator. While it may be a single-use gadget, a kitchen torch is an inexpensive tool worth the investment. It does the best job at caramelizing the top without warming the custard, and it’s so fun to use.
Southern Whisky Cake
Chocolate Caramels With Sea Salt
We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture. (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot. It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
Peach Pie
You might be surprised to know that Linda Allard, the head of Ellen Tracy, is also known for her culinary skills. She even wrote a cookbook, ''Absolutely Delicious!'' from whence this recipe came. The crust calls for a combination of butter and lard which results in a superbly flaky crust, but if the idea of lard makes you bristle, all butter will work here too (you might need a bit more). Very little fuss is made over the peaches; just toss them with lemon juice, sugar and a scoop of flour to make it come together, then sprinkle with fresh nutmeg before topping with a blanket of dough. Bake until the juices bubble and peek through the golden crust. It's a simple and straightforward recipe, and the perfect showcase for ripe and juicy peaches.