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Jeni Britton Bauer's Farmers Market Sundae

Serious Eats Carrie Vasios Mullins Post a comment

This ambrosial sundae is eagerly anticipated each summer at our shops. We usually use tawny port, but it works well with almost any wine or spirit. You can add roughly chopped peaches, apricots, or plums, or substitute them for the berries. More

Grilled Fig Sundaes with Balsamic "Fudge"

Serious Eats Caroline Russock Post a comment

The sweet-tart balsamic "fudge" drizzled over rosemary skewered grilled figs appears brings the layers of sweetness, herbal flavors, and rich dairy together for a perfect early fall dessert. More

Rich and Gooey Hot Fudge Sauce

Serious Eats Liz Gutman 8 comments

Making hot fudge sauce is relatively straightforward. You just need cream to keep it flowing, light corn syrup for body and shininess without making it too sweet (that's where the brown sugar comes in), cocoa powder for the rich fudgy taste, and regular chocolate to smooth out the cocoa. The end result is much more interesting than anything you'd buy at the grocery store. More

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