Listing articles 1 to 15 of 37 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.
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.
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!
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.
One of my most successful summer desserts.
A seriously delicious French rhubarb pie for the patient chef.
Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!
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.
This spectacular recipe by French pastry honcho Pierre HermÚ is guaranteed to be the talk of the party.