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Bake the Book: Lemon Meringue Pie

Sweets Emma Kobolakis Post a comment

With some desserts, it isn't necessary to reinvent the wheel. The Gramercy Tavern Cookbook sticks with a classic, using gobs of yolks and several lemons' worth of zest and juice to make a pie that owes its flavor to an excellent balance of citrus, egg, and sugar. And the crust couldn't be simpler; this is one of those pies you can be proud to say you've made from scratch. More

Bake the Book: German Chocolate Cake

Sweets Emma Kobolakis 14 comments

If you're already sick of pumpkin, but searching for a dessert that can feed a holiday crowd, look no further than The Gramercy Tavern Cookbook's German chocolate cake. Crunchy, chewy frosting is spread between sweet and simple chocolate cake. It's an intersection of coconut, chocolate, and toasted pecan that's deeply satisfying. More

Gramercy Tavern's German Chocolate Cake

Serious Eats Emma Kobolakis 9 comments

If you're already sick of pumpkin, but searching for a dessert that can feed a holiday crowd, look no further than The Gramercy Tavern Cookbook's German chocolate cake. Crunchy, chewy frosting is spread between sweet and simple chocolate cake. It's an intersection of coconut, chocolate and toasted pecan that's deeply satisfying. More

Bake the Book: Monkey Bread

Sweets Emma Kobolakis 6 comments

If you haven't seen this sweet at Gramercy Tavern before, you're not alone: this monkey bread isn't on the restaurant's menu, reserved instead for birthdays, family meals, and special occasions. Luckily, it's a staff secret the The Gramercy Tavern Cookbook has let slip. More

Gramercy Tavern's Monkey Bread

Serious Eats Emma Kobolakis 4 comments

To make this monkey bread, balls of buttery brioche are rolled in cinnamon sugar, proofed, and baked in caramel sauce. As if brioche on its own wasn't indulgent enough, The Gramercy Tavern Cookbook uses liberal amounts of heavy cream, dark brown sugar, and fresh vanilla bean as the perfect foil for the light, sugar-crusted dough. More

Bake the Book: Chocolate Covered Toffee with Pumpkin Seeds and Sea Salt

Sweets Emma Kobolakis Post a comment

The desserts of The Gramercy Tavern Cookbook are something else. They're simple, almost starkly so. You might find yourself asking, is that all it takes to make something that looks that good? In the case of chocolate covered toffee, the answer is a resounding yes. It doesn't get simpler than semi-dark chocolate and buttery caramel. Adding toasted pumpkin seeds amps up the fat, and sea salt gives it that addictive quality that makes such treats disappear so quickly. More

Chocolate-Covered Toffee with Pumpkin Seeds and Sea Salt

Serious Eats Emma Kobolakis 1 comment

It doesn't get simpler than this toffee made with semi-dark chocolate and buttery caramel from The Gramercy Tavern Cookbook. More

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