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2
blonde-mocha-sauce

Blonde Mocha Sauce

Even those in the anti-white-chocolate party go for this: all the white chocolate does is cut through the necessary bitterness of the cof...

by Nigella Lawson

44
custard

Custard

I like a very vanillary custard, so use an actual vanilla bean, split, with the little black seeds gritting up the yellow smoothness of t...

by Nigella Lawson

Comment (1)
67
vin-santo-ice-cream-with-cantuccini

Vin Santo Ice Cream with Cantuccini

One of the loveliest desserts, if it quite counts as that, to order in restaurants in Tuscany, is a glass of vin santo, that resinous, i...

by Nigella Lawson

76
coconut-macaroons

Coconut Macaroons

These are a very English kind of macaroon, the sort you always used to see displayed in bakers’ shops alongside the madeleines (those spo...

by Nigella Lawson

80
peanut-butter-squares

Peanut Butter Squares

If you’ve ever eaten Reese’s Peanut Butter Cups, you’ll recognize these homespun versions of them. And if you discount melting the chocol...

by Nigella Lawson

Comments (2)
459
cherry-pie

Cherry Pie

Preheat the oven to 350°. On a floured board, roll out half of the dough about ¼-inch thick. Fit it evenly into a 9-inch pie pan, pres...

by Christopher Idone

489
grapefruit-and-champagne-sherbet

Grapefruit and Champagne Sherbet

Whenever possible, make homemade sherbet close to serving time.  If the sherbet becomes too hard, place it in the refrigerator for 45 min...

by Christopher Idone

Comment (1)
560
chocolate-snow

Chocolate Snow

Chocolate snow is one of winter's pleasures, not unlike the hot maple syrup New Englanders drizzle into snowbanks where the syrup hardens...

by Christopher Idone

568
calas

Calas

Calas was an early morning New Orleans snack, a hot, sweet-spiced rice cake fried crispy and served with the morning's cafe noir, or cafe...

by Christopher Idone

589
pralines

Pralines

Pralines will keep for a week in an airtight container. They are best served when fresh.

by Christopher Idone

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