Listing articles 1 to 15 of 37 articles with tag ‘Dessert’
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Swiss Apple Pasta Very Popular
Extraordinary apple spätzle from Thurgau, the apple orchard of Switzerland on the beautiful Bodensee lake between Switzerland, Austria and Germany.
Scottish Deep-Fried Candy Bar Very Popular
At last a solution to social security deficits.
Making Your Own Meringues Popular
Meringue is the most obvious pastry to bake when you have too many egg whites, and yet many home chefs are frightened to try homemade meringues. See how easy they are if you go by the book.
Bubble gum ice cream Popular
This ice cream by Alain Ducasse is flavoured by the king of the French bubble-gums, the Malabar.
Sicilian Tangerine Sorbet Popular
Extraordinary sorbet served in the shell for a spectacular dessert suited for the calorie conscious vegetarian and the truffle-eating epicure alike. With no cooking and no ice cream machine required, this is an offer I can't refuse.
One of the most elegant desserts in French cooking, the moelleux is a chocolate muffin rich like a brownie with a liquid raspberry heart. Incredible!
Juicy traditional French apple tart from Normandy.
Getting great-tasting, paper-thin French crêpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.
Starting with raw pistachios from Istanbul, I made delicious pistachio ice cream from scratch using directions from French pastry chef honcho Pierre Hermé. Nothing like industrial ice cream!
This gorgeous, juicy vanilla-flavored apple pie is said to have been winning pie contests in the Midwest for decades. One of the first recipes I ever found on the web!
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.
I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough.
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.
Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.