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Entries tagged with 'Sarabeth Levine'

Ask The Pastry Chef: What to Eat At Sarabeth's, NYC

Sweets Stef Shapira 3 comments

Sarabeth Levine has been a presence in the NYC sweets scene since the 1980s, when she began selling her now famous Orange-Apricot Marmalade out of her home kitchen. Today there are 7 Sarabeth's locations in NYC alone. It can be a challenge to decide which of Sarabeth's delectable pastries to order, so we asked for some help from Sarabeth herself. More

Cook the Book: Chocolate Clouds 

Serious Eats Caroline Russock 1 comment

These Chocolate Clouds from Sarabeth Levine's Sarabeth's Bakery are made for chocolate chip enthusiasts who love that crisp, airy crunch to their cookie. More

Chocolate Chubbies

Serious Eats Caroline Russock 16 comments

Not really a cookie or a brownie, these Chocolate Chubbies from Sarabeth Levine's Sarabeth's Bakery are somewhere in between. More

Cook the Book: Linzer Hearts

Serious Eats Caroline Russock 1 comment

Sweet, crisp, hazelnut-flecked cookies sandwiched with raspberry preserves, the dainty Linzer cookie is one of the sweetest looking cookies around. This version from Sarabeth Levine's Sarabeth's Bakery takes these Linzer Hearts to the next level of adorableness by cutting them into heart shapes. More

Sarabeth's Rugelach

Serious Eats Caroline Russock 4 comments

I decided to give rugelach another go this year, this time with a recipe from Sarabeth Levine's Sarabeth's Bakery. I've had more than my fair share of rugelach from Sarabeth's storefront over the past year and I can honestly say that these were every bit as good as the ones from the bakery. More

Bake the Book: Shortbread Cookies

Serious Eats Caroline Russock 5 comments

Super light and flaky with just the slightest hint of lemon zest, these are some of the best shortbread cookies I've ever made. Unlike other recipes that can get overly cakey and crumbly to the point of falling apart, these roll out thin and bake up tender. The cookies are finished with a sprinkling of sugar immediately after they come out of the oven. The heat from the cookies adheres the sugar to the tops, giving them a tiny sugar crust. More

Cook the Book: 'Sarabeth's Bakery'

Caroline Russock Closed

Sarabeth's newly realeased cookbook, Sarabeth's Bakery is filled with gorgeous step-by-step photos, especially helpful for baking beginners. But for those who prefer to keep it sweet and simple, cookies and jams are as easy as can be. And since it's the final week of our whirlwind month of cookie baking,all this week we will be sharing cookie recipes from Sarabeth's Bakery including her signature Rugelach, crisp Shortbread, and Chocolate Clouds. More

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