After a lengthy dinner-only run, République's morning pastry program is quickly make its own name inside this vaunted space.
My first pa tong go, or Thai cruller, experience was a tad disappointing. I gave the treat another chance at a cafe fittingly named Pa Tong Go. This time, the results were crunchy, sweet, and awesome.
These fluffy, tender, and boozy pancakes will start your morning with a bang.
This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America.
This week we're getting in the Irish spirit for St. Patty's Day. So whether you make shamrock cookies, soda bread, or Guinness cake, shoot us a photo of your best St. Patrick's Day sweet (along with a link to the recipe!) and we'll include it in the next roundup.
The new "Cores" from Ben and Jerry's are like a two scoop sundae...in a pint.
The Model Bakery Cookbook made sure to include this recipe, which is a customer favorite. And who wouldn't love chewy, crackly-topped ultra-chocolatey cookies?
Even with all of the over-the-top accoutrements that make dining at Ladurée's new tea salon so incredibly luxurious, it's hard to look past the pastries, which are visual stunners themselves.
This savory bread pudding marries onions, carrots, thyme, and sharp cheddar cheese for a toasty, gooey, just plain comforting St. Patrick's Day dish.
Rice pudding can be full of all the warm, comforting flavors that we associate with deep winter, but this tropical twist proves it's no one trick pony.
Reeses Peanut Butter Cups meet a Butterfinger bar in the newest item in the candy aisle.
Sinners and Saints serves both regular and gluten-free sweets. And though the Tres Leches Cake is on their "saints" menu, it's rich and decadent enough for sinners.
You know what I love? Ice cream cones. And I'll take them however I can get them. Fresh waffle cones, standard-issue sugar cones, hell even the papery wafer cones that cradle my Mr. Softee—they're all good. So wouldn't it be great if we could have an ice cream that tastes just like a cone?
Every year I look forward to March 14th (3.14, baby!). It's a day that unites math nerds and food nerds in glorious pie-fueled gluttony. These are my top 5 top American Classic pies to celebrate. You've got a week to get baking.
The question isn't if you should use sour cream in desserts, it's what to with that half container you have leftover. From ice cream to muffins, here are some ideas.
Welcome to our newest column, Seasonal Sweets, where Jenny McCoy—pastry chef, ICE instructor, and author of Desserts for Every Season—will be sharing a recipe that highlights the best ingredients of the season. First up? Easy chocolate-banana croissants.
The 9-inch square PushPan from Kuhn Rikon has a loose bottom, much like a tart pan, but the difference is that the removable bottom of the PushPan is rimmed with silicone, creating a gasket-like seal to keep the dessert in the pan and the water bath out.
Served in a thick homemade graham cracker crust, topped with fresh whipped cream and a cherry, this Key Lime Pie ($5) is a perfect excuse to spend an afternoon on the river.
We put the latest bars from KIND—a new line of flat-and-square bars called Healthy Grains—to the test.
See all your best takes on chocolate cake!