The signature tart at Macrina Bakery in Seattle is a take on lemon chess pie—but it's at least twice as deep.
Milk Bar fans get excited: as part of the New York Culinary Experience, pastry chef Christina Tosi gave a step-by-step class on making her famous crack pie ("it named itself") and cereal milk. We documented the whole process, complete with all of Chef Tosi's tips and tricks.
Our buddy Liza de Guia of Food Curated profiled co-owner and ice cream-er Sutheera Denprapa in the video below, which covers her introduction to ice cream in America and her attachment to the flavors in Thailand she remembers most.
This tall, moist cake is swathed in a creamy sour cream chocolate frosting and gets a salty kick from crunchy pretzels.
Slices of caramelized banana coated in anise liqueur laid down on a pillow of puff pastry possess sophisticated flavor for a process so simple. Le Pain Quotidien Cookbook provides a recipe for an open-faced "pie" that's sure to be consumed faster than it takes to bake.
Because there is something awesome about a giant iced oatmeal raisin cookie shaped like a pie.
At The Waffle Window, Liege-style waffles come topped with fruit, drizzled with chocolate, or served in sundae form (among other options). While it's in season, the strawberry-topped Rose City is a good choice.
Ghirardelli recently introduced the "Marina Collection", a trio of lighter dessert options featuring lemon sorbet. We swung by to try the lemon sorbet sundae.
Since the beginning of May, chef Carlos Delgado and CreamCycle have been peddling (and pedaling) ice cream sandwiches all over DC. The current executive chef of Boveda and his partners have crafted five custom, freezer equipped tricycles (as well as a number of static kiosks in shops like Smucker Farms) to patrol the District with Delgado's particular brand of locally sourced, gourmet ice cream sandwiches.
Chiffon cakes use both whipped whites and a leavener to create the airy texture, and use oil as the fat, which makes for a really moist crumb. Tangy lemon juice and fresh grated zest are just the right way to flavor this light and airy cake.
Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. And of course a little vanilla ice cream goes a long way.
I'll proudly admit it: I love the 'mate. Sure, this line of flavored nondairy creamers it has its hits and misses, but I'm always game to try a new flavor.
Shhh. We want you to tell us a secret. Do you have a dessert that uses a shortcut? An ice cream pie that uses store-bought ice cream (like this?) or a cookies that are filled with Fluff (like these). Shoot us a photo of your best secret shortcut dessert (along with a link to the recipe!) and we'll include it in this week's roundup.
You probably recognize Talenti—their pints of gelato and sorbetto are pretty easy to spot on crowded supermarket freezer shelves thanks to their sleek packaging and flavors like Alphonso Mango and Blood Orange. Now, the 10 year old company is rolling out chocolate-covered gelato pops. The first flavors available are Mediterranean Mint, Sea Salt Caramel, Black Raspberry, and Double Dark Chocolate. Here's what we thought.
Ripe strawberries are dwindling in the markets—but some home canning can preserve the taste of spring for weeks or months to come.
The jewel juice of blood oranges and the gelatinized crunch of chia seeds come together in this Le Pain Quotidien porridge. Fresh, cool, and perfect for summer.
The recipes in Le Pain Quotidien Cookbook are as appealingly simple as the restaurant's menu. It's a doubly excellent cookbook for summer; once for the ingredients, and once for the effort you won't need to expend.
This recipe is both easy, as in a baking novice could put it together, and easy, meaning it's a shortcut way of making a traditional danish. And lastly, it's easy meaning you can put an iced strawberry cream cheese danish on the table in less than an hour.
If ever there was a match made in supermarket aisle heaven, it's Nilla Wafers and bananas. They're best known for their masterpiece duet entitled Banana Pudding, but have you ever thought to put them in a cake?
On a recent stroll through the cookie aisle of the supermarket, I noticed not one but two new cinnamon flavored cookies. Joy! They each took a very different approach—one simple and classic and the other novel and...mall-tastic—so I grabbed both to try.