Iced Triple Lemon Biscotti


Iced Triple Lemon Biscotti by Domenica Marchetti Yield Makes 24 to 26 biscotti I did not love lemon desserts when I was a child. Chocolate was much more my thing. Not surprisingly, my tastes have changed and now I count lemon tarts, cakes, and cookies among my favorites—especially these biscotti...

Caramelized Oranges


Caramelized Oranges by Jennifer McLagan Yield Serves 6 This is one of the first recipes I ever made for dinner guests. I was following the Cordon Bleu cookery course in the magazines that arrived at our newsagent every month. These caramelized oranges graced the cover of the very first issue. They...

German Pancake


German Pancake by Elaine Khosrova Yield Makes one 9-inch pancake Time 10 minutes prep, 20 minutes cooking, 30 minutes total Episode Smashed, Mashed, Boiled, and Baked Baked in butter and then crowned with more of it, this puffy golden pancake is similar to a popover in texture with a moist eggy...

Pecan Vinaigrette


Pecan Vinaigrette by Mark Reinfeld and Bo Rinaldi Yield Makes 3 1/2 cups Time 20 minutes total Ingredients 1 cup water 1 cup pecans, toasted 1/2 cup safflower or sunflower oil 1 tablespoon maple syrup or agave nectar 5 teaspoons apple cider vinegar, raw 1 tablespoon soy sauce, or to taste 1/4...

Lemon Pound Cake


Lemon Pound Cake by Nicole A. Taylor Yield Feeds 14 Time 1 hour 30 minutes cooking My maternal grandparents had thirteen children. I have fond memories of most of them. I remember my great-aunt Lois ironing linen for the church’s communion table and baking her famous pound cake. She was a little...

Lemon Loaf Cake


Lemon Loaf Cake by Julia Child Yield 1 loaf Time 15 minutes prep, 50 minutes cooking, 1 hour 5 minutes total This recipe from master baker Norman Love of the Ritz-Carlton brings us this rich, dense pound cake that gets its tang from lemon peel. Easy to make, it's a delightful addition to the...

Strawberries in Raspberry Sauce


Strawberries in Raspberry Sauce Yield Serves 4 to 6 Use fresh or frozen raspberries for this simple dessert. Serve it on its own, with frozen yogurt, or over shortcake. 1 1/2 cups fresh raspberries, or 10 ounces frozen, unsweetened raspberries pinch salt 1/4 teaspoon vanilla extract sugar to taste...

Frozen Yogurt


Frozen Yogurt by America's Test Kitchen Yield Makes about 1 quart This recipe requires draining the yogurt for 8 to 12 hours. We prefer the flavor and texture that Lyle’s Golden Syrup lends this frozen yogurt, but if you can’t find it, you can substitute light corn syrup. Any brand of whole-...


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