Listing articles 1 to 15 of 38 articles with tag ‘Dessert’
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Gorgeous traditional French pie that would please any crowd in the Midwest too!
If you are not afraid of deep-frying these gorgeous fritters are for you. They can be prepared in minutes and are great both for tea or breakfast.
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.
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!
Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!
A seriously delicious French rhubarb pie for the patient chef.
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!
The most delicate sorbet of them all, and you don't even need an ice-cream machine!
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.