This was an experiment of mine when I needed to come up with a vegan and gluten-free dessert – and it turned out quite well! You might have to go to an Asian store to find the palm sugar. Look for the lighter colored palm sugar that can often be found in packages of small […]
This trifle features the flavors and textures of an almond paste cake, sour cherries, vanilla pastry cream, whipped cream and candied almonds.
This recipe first appeared in my book, Bake it to the Limit, but this version has twice the amount of streusel.
This recipe was developed when I was experimenting with a new winter squash variety called Bora Bora.
While I like dried figs, I adore fresh ones. Just look at the photo! And they taste as luscious as they look. They should be plump and heavy for their size, which will indicate moistness and freshness. They are naturally quite sweet and their almost sticky texture is sensual and luxurious. This dish takes only […]
This is serious comfort food. Either pudding is great alone,. But layered in a clear glass makes these quite special. Note that I did use a natural peanut butter for this recipe. You could try it with Skippy or JIF. Let me know how it works if you do! Makes 6 puddings (a version first […]
Kristine Kidd was the food editor at Bon Appetit in 2007 and early in the year she called me and asked me to make a “showstopping white Christmas dessert”. The idea was to evoke “white Christmas”. One of the many reasons I love writing for the magazine is that the assignments often push me in […]
Molten cakes, lava cakes, warm truffle cakes, these go by many names and no one seems to be tiring of them.
I developed this recipe for a “Trends” article. Both panna cotta and tropical fruits were finding their way around restaurant menus at the time, so blending them together made perfect sense. The panna cotta itself has a very slight tang from the buttermilk, which makes it very refreshing, and the illusion of being not so […]
This is my take on the classic Middle Eastern dessert, baklava. Mine features walnuts, cardamom, honey and cinnamon and of course layers of flaky filo dough, but what sets this one apart is a layer of sliced bananas in the middle. The inspiration came when I was thinking about my enjoyment of bananas and walnuts […]