Entries tagged with 'desserts'
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Note: Lee Zalben, a.k.a. "the Peanut Butter Guy" is the creator of the Peanut Butter & Co., a New York sandwich shop with a national line of nut butters. Every week he chimes in with some nuttiness. [Photographs: Lee Zalben] Chocolate Peanut Butter Mousse Pie View the complete recipe here » Even though they call me the Peanut Butter Guy, which sounds like a rather salt-of-the-earth position, but I'll be honest. I can be a bit of a food snob. Don't get me wrong, I love diners, street food, penny candy, and all sorts of simple fare. But when I cook and bake, it's mostly from scratch. When I develop product recipes with my team at Peanut Butter & Co.,...
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Some folks have streets or schools named after them, others leave a legacy behind in desserts. Cakespy, aka Jessie Oleson, put together this impressive list of inspired sweets—everything from Cherry Garcia ice cream to graham crackers to Robert Redford cake....
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Note: Last weekend I went to Montreal. Check out more nibbles in my Snapshots from Montreal. A macaron glacé with strawberry gelato. [Photographs: Erin Zimmer] In the ice cream sandwich world, the macaron glacé might be the queen of them all. Instead of the long chocolate, tiny hole-filled cookies smashing generic vanilla ice cream, these are made with delicate French macarons as bookends and really good gelato inside. It's hard to find them outside of France. This one was from Point G in Montreal, probably the best ice cream source in the city. Some people blab about Le Bilboquet but my Montreal food blogger pal Katerine insists that Point G is where it's at. "Le Bilboquet is fine—like Häagen-Dazs fine....
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"A perfect glass-of-milk kind of snacking cake." [Photographs: Lucy Baker] Many would argue that gluten-free is the new cholesterol-free, fat-free, or carb-free. That is to say, it's the latest diet trend. Maybe gluten-free products are currently having their glitter moment, but there is no denying the facts: as many as three million Americans have celiac disease, and the number of gluten-intolerant people is even greater—about one in 133. That means they cannot comfortably digest gluten, the main protein found in wheat, rye, and barley. Can you imagine a life without pasta? Or warm crusty bread? Cereal? Fortunately you don't have to. Right now, markets are stocked with gluten-free versions of many favorite foods, including waffles, pizza, and even beer. Out...
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[Flickr: Robyn Gallagher] Have you ever had a dessert involving eggplant? The Kitchn posted about Gourmet's unique tarte Tatin recipe that calls for sliced eggplant instead of fruit. Other eggplant-flavored desserts include Italian eggplant and ricotta pie and eggplant bread pudding. We can't vouch for any of these desserts not having eaten a sweet preparation of eggplant before, but if you have any input let us know!...
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[Image: Susan Hochbaum] "In Paris, everything looks like desserts," says designer Susan Hochbaum in her film/slideshow Pastry/Paris, in which she compares French pastries to compatible scenes and elements around Paris, whether its in form, color, or both. Now when you walk around this city of endless patisseries (hopefully buying treats along the way), you might see an éclair in a Metro sign, a cannelé in a doorknob, or a slice of cake in a topiary garden. [via The Improvised Life] Related Paris Bite: Matcha and Adzuki Duomo from Patisserie Sadaharu Aoki Where to Find Macarons Best Boulangeries in Paris...
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[Photo: Yummy Local] Pumpkin pie: fall standard. Apple pie: ditto. So why not apple pumpkin pie? Alice Summers from the food blog YummyLocal revives a recipe from an Emeril Lagasse Thanksgiving pie contest nearly ten years ago. Cinnamon-stewed apples form the pie's first layer, which gets smothered in a sweet pumpkin filling. It gets you thinking about pie's fall potential. Pumpkin-pecan? Pecan-cranberry? So many possibilities... Related Cook's Illustrated's Pumpkin Pie Crochet Your Own Pie Beret Deep Fried Pumpkin Pie Makes My Stomach Rumble with Glee...
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[Flickr: the_girl] Rather than picking just one book for this week's Cook the Book, we went with five. What do they all have in common? Pumpkin, butter, miscellaneous other ingredients, and an oven. Basically our goal this week is to make you eat more pumpkin desserts. We rummaged through our cookbook library to find some favorite recipes: Pumpkin Walnut Cranberry Quickbread from The Sweeter Side of Amy's Bread, Pumpkin Whoopie Pies from Baked, Ginger Custard Pumpkin Pie from The Sweet Melissa Baking Book, Pumpkin Gooey Butter Cakes from Paula Deen's The Lady & Sons Savannah Country Cookbook, and Spiced Pumpkin Muffins with Pepitas from Cowgirl Cuisine. Win a Cookbook We are giving away one copy of each of the...
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Of all the celebrity chefs, how many of them are from the dessert world? I am wracking my brain to come up with at least one celebrity pastry chef, and I've got nothing. Mario handles the Italian front, Rachel takes care of meals for harried moms, Ina brings a reserved classiness to the table, Tom acts as mentor and judge for aspiring young chef—but what about sweets? Everyone loves dessert, so why do pastry chefs get the shaft? In the spirit of bringing pastry chefs into the realm of food royalty, I would like to hereby nominate Karen DeMasco for the title of celebrity pastry chef. DeMasco's desserts have been a big hit here at Serious Eats for a while,...
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[Flickr: yusheng] Shaved ice + red beans + sweetened condensed milk + flan = hong dou bing, or red bean shaved ice, a typical Taiwanese dessert. Oh, glistening suspension of red beans in thick condensed milk topped with wobbly pudding mass—how I love you. For those who live in Taipei, Yusheng says he got this shaved ice at Gāoxióng Pópóbīng. Related How to Make Patbingsu (Korean Shaved Ice) Sugar Rush: Mango Special Shaved Ice at the Flushing Mall Snapshots from Asia: Will the Real Shaved Ice Please Stand Up? Top Ten Taiwanese Snacks...
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