Dessert
3854 recipes found
Chocolate Cashew Tart
You'll need ring molds and plenty of time to make this decadent tart, which is featured in "The Food Network South Beach Wine & Food Festival Cookbook." The dish, created by Michael Laiskonis, executive pastry chef of the famed Le Bernardin restaurant in New York City, was served at a tribute dinner for chefs Eric Ripert and Maguy Le Coze. What makes this tart particularly appealing — besides its taste and texture — is that each component can be prepared a day or two in advance and then assembled at the last minute.
Poundcake Filled With Fresh Raspberries
From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.
Coconut Cake
Pineapple, Ginger and Cilantro Ice Pops
Heart-Shaped Dessert Sandwiches
Maury Rubin's Passion Push-Up
Juicy Orange Cake
This is delicious made with fresh juice, but even with supermarket O.J., it always tastes swell. Do not think about skipping the glaze; it is not a mere finish for the top, but the juicy essence that soaks in to create a moist cake.
White House Fruitcake
Pastry chef Roland Mesnier has updated the version of the fruitcake made at the White House for many years.
Pumpkin Cake
Ile Flottante (Floating Island)
Strawberries With Coeur a la Creme
Zucchini and Apricot Muffins
If you have surplus summer squash, these cinnamony, moist, not-too-sweet whole-wheat muffins are a great place for them. They are great for the camp or school lunchbox. Dried apricots contribute lots of potassium, beta carotene and vitamin A. I used a raw brown cane sugar called muscovado for these, but you can also use turbinado, sold as Sugar in the Raw.
Ripe Cantaloupe Pie
Minted Cantaloupe Salad With Chamomile Syrup
Sauteed Cantaloupe With Fleur De Sel
Pumpkin Pie With Pepper
Giuliano Hazan's Cantaloupe Ice Cream
White Peaches, Pistachios, Honey and Ricotta
This recipe is based on a dish from the chef Seamus Mullen of Tertulia in New York. It’s inspired by a Catalan honey-and-cheese dessert called mel i mató, with an unexpected sprinkle of pistachios and fresh peaches. After falling ill, Mr. Mullen changed his diet to focus more on ingredients with anti-inflammatory effects. Many such foods, like stone fruits, often play a central role in the Spanish cuisine he specializes in.
Cantaloupe-Star Anise Sorbet
Galangal Ice Cream
Cake in a Shoe Box
Glazed Mango With Sour Cream Sorbet And Black Pepper
Brioche Apple Charlotte With Raspberry Sauce
