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Listing articles 16 to 30 of 38 articles with tag ‘Dessert’
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Pistachio Ice Cream From Scratch

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!

Swiss Pastry Factory

One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.

Michelin-Starred Strawberry Sorbet

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.

Slow Food Organic Rice Krispies Treat

My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.

Chestnut Pie like Pierre Hermé

The most sophisticated chestnut pie in the world.

Chicken for Dessert

One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!

Cactus Sorbet

Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.

Italian Buckwheat Torta

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

Roasted Vanilla-Caramel Pineapple

This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.

Pistachier at Lenôtre

A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.

Sicilian Almond Sorbet

The most delicate sorbet of them all, and you don't even need an ice-cream machine!

Wood Fired Chestnut Pancakes Necci

This is a recipe I have discovered a year ago and took me a full year to get right. But now I cook it almost once a week so simple, quick, delicious and spectacular it is.

2000-year-old Almond Cookie

Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!

Tussilago Flowers Sorbet

Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.

Sicilian Watermelon Folly

Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.

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