Here is an irresistible new ice cream, gently sweetened so that you can savor the rich nutty flavor and pleasant edge of the sour cream. ...
Don’t be afraid of the olive oil: extra virgin olive oil with sherry and a hint of fresh orange zest produces a subtle and flavorful cake...
My friend Christine Blaine gave me this recipe many years ago when she was the retail director of my dessert company. Chock-full of crunc...
If you have ever tasted hand-made candied citrus peel, you know it is an entirely different animal from mass-produced commercial peel. To...
You may have had Nutella on toast, Nutella on ice cream, or even Nutella right out of the jar with a spoon (we won't tell, we promise!). What about Nutella Bread Pudding? This recipe is easy to make and is super versatile, too, while also making use of any leftover bread or eggs that you might have on hand. You can easily serve it as part of a decadent brunch, or even as a rich dessert that is topped with your favorite ice cream or vanilla yogurt. The choice is yours! If you love Nutella, then this recipe is for you.
The subtle citrus notes in this dark chocolate tart come from pink grapefruit and blood orange zest. The flavor and scent of jasmine-infu...
This is an easy, attractive garnish for fruit salads, compotes, tarts (such as Bittersweet Citrus Tart with Jasmine Cream, ), or what hav...
Honey collectors will enjoy trying regional or varietal honeys in this recipe, with or without the walnuts. The year my brother’s family ...
Coconut sugar is made from the nectar of the coconut palm. It has subtle hints of coconut flavor with nuances of maple and coffee. In Sou...
I conjured this dessert from the memory of an exotic Indian rice dish scented with saffron, cardamom, and cinnamon. The spices accentuate...
