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Showing only recipes by “Nick Malgieri.”

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Individual Pavlovas with Berries

Aside from being the Australian national dessert, a Pavlova also happens to be very low in fat—depending on how much whipped cream you us...

by Nick Malgieri and David Joachim


Raspberry Mousse Cake

Save this one for a fancy dinner party. No one will believe that it’s a low-calorie dessert. About fifteen years ago, I developed this re...

by Nick Malgieri and David Joachim


Blueberry Crumb Cake

I think I could eat anything with a sweet crumb topping, but I especially love it when the crumbs are scattered over spicy blueberries. T...

by Nick Malgieri and David Joachim


Sweet Pastry Dough

I like to use this as an all-purpose tart and pie dough. It works equally well both when you want to bake the raw dough with a filling in...

by Nick Malgieri and David Joachim


Old-Fashioned Raspberry Tart

Serving this tart is a breeze: Both the dough for the crust and the custard filling may be prepared the day before and refrigerated. On t...

by Nick Malgieri and David Joachim

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Grapefruit and Campari Sherbet

A standard on restaurant menus in the past ten years or so, this sherbet deserves to be better known. The combination of tart-sweet grape...

by Nick Malgieri and David Joachim


Cranberry Oatmeal Bars

Turn to these moist, chewy bars when you want the perfect snack. The dried cranberries add a tangy note that makes them really satisfying...

by Nick Malgieri and David Joachim


Cool Chocolate Sauce

This recipe makes a great alternative to a hot, fudgy sauce. It is meant to be served after it has cooled completely to room temperature,...

by Nick Malgieri and David Joachim


Belgium Raisin Breakfast Bread

This is a popular bread to serve with butter for breakfast in Belgium, but it is also perfect to serve with tea or coffee in the afternoo...

by Nick Malgieri


Twisted Cookies from the Val d’ Aosta

This light and delicate yeast-risen cookie is a cross between a buttery bread stick and a caramelized puff pastry palmier. Torcettini wer...

by Nick Malgieri


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