'desserts' on Serious Eats

American Classics: Matzo 'Crack' S'mores

Last year I put together a slideshow of Matzo Crack recipes for Passover. This year's post was inspired by a tweet I saw by Serious Eats New York editor Max Falkowitz that went a little something like this: "What to do with Matzo for Passover: Eat with Charoset. Make Matzo Crack. Cry. End of list." Which got me thinking what else in the dessert realm could be done with matzo. Then it hit me. Chocolate covered Matzo 'Crack' would make a great base for s'mores. Break out the Kosher for Passover marshmallows! More

Let Them Eat: Coffee-Almond Brittle Torte

Airy sponge cake is sliced, filled, and covered with whipped cream, then encrusted with crunchy coffee-flavored brittle and adorned with slivered almonds. The original, I decided, needed some sprucing up, though, so I increased the coffee flavor and incorporated coarse chunks of toasted almonds into the brittle. The combination of cloud-like cake and shattering candy coating is nothing if not irresistible. More

Serious Sweets: Thai Coffee Bread Pudding

I've made bread pudding with everything from sliced white to croissants, but much prefer challah; it absorbs the custard nicely while retaining its shape so the pudding isn't a mushy mess. In this recipe, the custard is made with sweetened condensed milk and a generous amount of espresso powder, accentuated with floral cardamom, spicy cinnamon, and the perfume of almond extract. More

Serious Sweets: Roasted Riesling Peaches and Haloumi

These roasted peaches with haloumi are a lovely iteration of the salty-sweet dessert theme. The ripe peaches are bathed in Riesling syrup, the Riesling's floral notes accentuating their delicate perfume. As they roast, the peaches release deep blush-hued juices that remind me of a summer sunset. A light seasoning of salt and black pepper on the fruit perks up the syrup and makes the peaches pop. More

Cookie Monster: Vanilla Bean Sables

People often get passionate about chocolate, yet I rarely hear anyone gush about vanilla. Personally I go nuts for the stuff, especially in desserts that are made with real, fragrant, heady vanilla beans. These sables are soft with just a bit of crunch; the vanilla is complimented by a rich, buttery backbone and just a hint of salt. So while these freckled, pale yellow cookies may look plain, their taste is anything but. More

Meet & Eat: Pastry Chef Anne Thornton, Food Network Host of 'Dessert First'

Anne Thornton, the host of Food Network's Dessert First with Anne Thornton, didn't realize food was her calling until later in life. She chose to pursue degrees in finance and philosophy, then landed a job with Apple Computers first. Despite her impressive gig in Chicago, she eventually left it for New York's Institute of Culinary Education, landing a job in culinary production. More

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