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dessert

recipes

Gingerbread

With no bells and whistles or outré ingredients, this gingerbread is everything you want it to be: moist, satisfying, and gently spiced.
February 2009
Keywords
ruth cousineau,
web-exclusive recipes,
dessert of the month,
cakes,
spices
recipes

Twelve Super Bowl Favorites

Got a hungry crowd on your hands? You’ll win devoted fans with these flavorful game-day bites.
01.26.09
Keywords
beef,
dessert,
seafood,
poultry,
cookies
magazine

Nimble Nectar

Cherished by the Aztecs, this natural sweetener is vegan and has a low glycemic index. Which may change civilization as we know it.
Joanne Chen
February 2009
Keywords
joanne chen,
ingredients,
dessert,
latino,
chefs
magazine

Lovin’ Spoonfuls

Valentine’s Day dinner in a romantic restaurant is the perfect place for a marriage proposal. Or maybe not.
Bruce Feiler
February 2009
Keywords
bruce feiler,
restaurants,
valentine's day,
culinary cuture,
dessert
food + cooking

Goat’s Milk for Dessert

A story in two parts: one delicious, one dorky.
Robert Pincus
01.21.09
Keywords
robert pincus,
ingredients,
dessert,
dairy,
latino
magazine

When Yotam Met Sami

The story of how a chance meeting between an Israeli and a Palestinian led them to open some of the most popular food shops in London.
Joe Dolce
February 2009
Keywords
joe dolce,
yotam ottolenghi,
sami tamimi,
dessert,
london
recipes

Ten February Favorites (2009)

Our editors love these comforting dishes, which will surely make you forget about the bitter cold outdoors.
01.08.09
Keywords
bread,
asian,
beef,
dessert,
latino
food + cooking

$70 Bread: A Holiday Story

It was priceless, and this isn’t a credit card commercial.
Francis Lam
01.06.09
Keywords
francis lam,
culinary culture,
winter holidays,
bread,
dessert
recipes

Butterscotch Pudding

For too long, butterscotch has been synonymous with cloying, artificially flavored desserts—but we’ve recaptured its true flavor in this rich and velvety pudding.
February 2009
Keywords
ruth cousineau,
dessert,
dairy
recipes

Orange Polenta Cake

The cake gets its crumbly texture from ground almonds and polenta, while the orange zest and orange-flower water lend citrus and floral notes.
February 2009
Keywords
dessert,
fruit,
orange,
cookbooks,
yotam ottolenghi