This tender buttermilk poppyseed cake topped with sweet roasted strawberries is a great way to use up your less than perfect fruit.
Anzac biscuits are a classic treat in Australia and New Zealand. Spoom is a British term for sorbet lightened with meringue. I put the two foreign treats together for a happy, crunchy little ice cream sandwich.
Biscuits are so neutral on their own that they make an awesome vehicle for the sweet, mild flavor of ramps. If your ramps are younger, earlier, skinnier little guys, you can thinly slice the bulb and add it right in. If not, use only the leaves (unless you want to caramelize the bulbs in a little butter first).
I love parsnips and decided to make the parsnippiest muffins I could possibly bake. I added little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness and round the whole thing out.
Pavlovas are a traditional Australian/New Zealand dessert. A shell of crisp, airy meringue encases a pillowy marshmallow center. They are classically served with sour passion fruit or kiwi to offset the sweetness of the meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert.
Friands are incredibly simple, easy cakelets that keep well in both baked and unbaked forms. A perfect moist foil for a cup of tea or coffee, they're closely related to financiers and madeleines and are very easy to adapt to any taste.
Tangy chevre, along with the blend of finely ground peppercorns, make this scone a zippy, savory breakfast treat that pairs well with virtually any jam, jelly or marmalade, from blueberry to fig and grape to guava.
This ice cream is something special. The flavor of tonka bean makes the ice cream taste surprisingly like my favorite storebought flavor, Cherry Garcia. And though the caramel contains no butter, the caramel swirl is decidedly buttery and savory from the smoky scotch.
With slightly fruity bittersweet chocolate and some fresh cinnamon, these chocolate chip whisky muffins are a great way to start your day. Don't forget to warm them up so the chocolate is melty and top them off with some salted butter.
This pie has a filling that's sweet, bitter, and just a little savory, a crust that shows off technical skill and a love for good old butter, and something classic yet subtly original melting all over everything.
Moist, chewy, and nostalgic, these bars appeal to just about everyone.
Dead simple and a coffee fiend's dream come true, these cupcakes start with a base of fragrant espresso cake and a light "foam" frosting made of Swiss meringue and subtly flavored with milk powder.
Slabs of fluffy cream cheese semifreddo chilling between two slices of extraordinarily moist carrot cake. Yes, these ice cream sandwiches can be yours (and without an ice cream machine!)
One of the downsides to being a pastry chef is fighting for oven space, especially when that surprise brunch service comes around. One way I deal with it is doing this make-ahead banana oatmeal bread. Like many baked goods, it actually benefits from a chilling period (freezing included), though you may not be able to resist this fluffy-yet-hearty quickbread straight from the oven.
In the dessert world, fads are generally fueled by good old fashioned nostalgia. I captured the flavor of a classic campfire s'more in another classic, Rice Krispie Treats.
Signature desserts are a secret plague on my industry. Ask any well-known pastry chef and they'll likely tell you how tired they are of their signature treat. For me that dish was a Peanut Butter Banana Layer Cake, which, a little to my dismay, became a run-away hit.
I'm going to be honest with you. Straight up blunt, no-holds-barred, the-truth-hurts honest. We, the pastry chefs of the world, think you're boring. Well, most of us do. Those of us who do this because of our uninhibited creativity and our interest in pushing the boundaries of what you can eat for dessert hate nothing more than to be stuck endlessly making the same tired, outdated desserts. Yes, I'm talking to you, girl who always orders the molten chocolate cake, and dude who can't resist apple pie à la mode, and friends who ooh and ah over every soufflé with chocolate sauce.
Cajeta (sometimes called Mexican caramel) makes one heck of an incredible cake, especially when combined with a caramelized banana topping and some vanilla bean ice cream or anglaise. Unfortunately, in the pastry world, good ideas aren't always appreciated.
When I got my first pastry chef gig, I decided I wanted to take ingredients that were often used simply as garnish and shine the spotlight on them. Enter the noble kumquat.
I'm pretty adept at making semifreddos, granitas, and all kinds of hand-stirred frozen desserts, but before I even started experimenting with those, I filled the chilly dairy void in my menu with all kinds of wacky panna cotta. Here's one great example.
Incredibly flaky, buttery pastry crust filled with a generous portion of handmade spicy pineapple jam.
Rich, chocolatey, salty, sweet, this tart is sure to please everyone at the table.
These bite-sized takes on Animal Crackers are vaguely lightly spiced with a shattery crispness. Perfect as an unexpected treat.
Cigar aficionados, take note: this recipe makes serious use of your favorite indulgence. Smoke & Pickles flavors soft sugar cookie dough with chopped leaves, and the topping is a boiled down mix of molasses, coconut, and tobacco water.
Laura Cronin, the dessert chef at San Francisco's lauded Italian mainstay Perbacco, relishes in finding the balance between savory and sweet and fruity and herbaceous. Her new spring dessert menu emphasizes these carefully tuned contrasts, while showcasing the best of the Ferry Building farmers' market's seasonal produce.
When creating a new dessert, Greg Mosko can be inspired by anything from a pear to a BLT. For the past three years, Greg has been getting inspired as the pastry chef at North Pond, where his Cranberry, Ginger dessert is currently on the menu through the end of the month.
Scott Ketchum and Steve Gonzalez were trying to raise money to open a pasta restaurant and market when they realized that few New York-based companies were making dried pasta for the retail market. So they started one.
This is not your typical coconut cake and ice cream at The General.
Until pie replaces pancakes, I'll have to make do with this jam. Filled with tart Granny Smith apples, juicy raisins, cinnamon, nutmeg, ginger, and a healthy shot of dark rum, it tastes exactly like my favorite holiday apple pie. It's insanely good on cornbread and pretty darn delicious on plain old toast, too.
Even though they are readily available year round, for some reason I think of carrots as a spring vegetable. Maybe it's that their lively orange hue makes me think of regrowth and rejuvenation, or maybe it's just because they remind me of the Easter bunny. For whatever reason, every year when the warm weather finally hits, I find myself craving carrot cake.
Fresh-from-the-orchard apple cider is the base for this easy jelly recipe. Drawing inspiration from my favorite apple desserts, I threw a few warming spices into the pot and swapped some of the white sugar for dark brown. The results taste exactly like caramel apples.
The dark green leaves of the Republic of Tea's Milk Oolong tea are grown in the Fujian mountains of China. True to their name, the large, fragrant buds smell like condensed milk and even vanilla ice cream.
These Red Velvet Cheesecake Brownies are rich, decadent and so perfect for Valentine's Day!...
These delicious macarons look surprisingly like mini hot dogs!Sent to foodnetwork.ca by Mardi@eatlivetravelwrite....
After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. This sorbet was as easy to make as a pitcher of iced tea, but much more refreshing.
A friend who tasted an earlier batch of this ice cream compared its flavor (very happily) to cigarettes. Needless to say, the recipe has been adjusted. Post adjustments, it's sweet and smoky with a slight black pepper kick, and deep spice aroma—but if you're looking to make cigarette-flavored ice cream, simply double the amount of black cardamom. Delish.
The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good.
This is the kind of chicken noodle soup I can get into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn't some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chile completes this assertive bowl of soup, which comes together surprisingly fast.
[Photo: Kathy YL Chan] In the chaos of Midtown, Radiance Tea House on 55th Street is something of a second-floor oasis, a place of calm that houses a restaurant, tea shop, and bookstore all in one room. The tea...
Konnyaku jelly - a healthy and tasty cool treat to cheer your little ones up....
Agar agar panna cotta is my way of making a light dessert suitable for a strict vegetarian diet. Agar agar powder is a good gelatin substitute for vegans and vegetarians. It's derived from seaweed and is cooked the same way...
Mastic Greek Yogurt Panna Cotta with a Sour Cherry Sauce...
Blueberry Custard Tart with a hint of Cassis....
Hash dog from the San Diego Fair...
Creamy Zucchini Soup with Lemon and Barley...
Delicious with a little kick. Perfect for a summer fiesta....
Strawberry Cheesecake Ice Cream...
Individual Peach Pies...