| Nov 18, 2008
| 4:26 PM
Total time: 1 hour, 45 minutes, plus chilling time
Servings: 6 to 8
Note: The crust recipe is adapted from Deborah Madison's "Local Flavors." This recipe calls for a standard 9-inch pie plate.
8 cups thinly sliced ( 1/8 inch), peeled and cored...
| Dec 3, 2008
Blame it on the nutmeg. Of course it's a holiday staple, a sprinkling grated over eggnog, half a teaspoon for mulled cider, a quarter teaspoon in a pumpkin pie. But when a recipe calls for grating one and a half whole nutmegs, well, that's a lot of...
| Dec 10, 2008
A songwriter friend of mine once observed that some people can walk around the block and see the whole world while others can go around the world and not see a thing. Food can work the same way. With the current availability of almost anything from almost...
| Dec 10, 2008
Considering everybody on your holiday gift list -- friends, family, co-workers, neighbors, your kids' teachers -- you might be needing a stimulus package before you even get to the big-ticket items this year. So why not take a page from your grandmother's...
| Dec 16, 2008
| 1:09 PM
Total time: 1 hour, 15 minutes
Note: From Noelle Carter. The shortcakes are best served warmed with whipped crème fraîche or vanilla ice cream and a drizzle of the reserved brandied cherries in their sauce.
| Jan 7, 2009
They may be light as air, but these tender soufflés -- flavored with fresh pineapple purée and topped with a small scoop of spiced Thai curry ice cream -- are rich in color and flavor, and make for a dramatic presentation.
The dessert, from Gordon Ramsay...
| Nov 16, 2009
| 4:32 PM
There was plenty of disagreement and plenty of cajoling as the judges sorted out their opinions about the 150 pies entered in the first -- but perhaps not the last, producers say -- pie contest sponsored by "Good Food," Evan......
| Feb 11, 2009
Total time: 25 minutes, plus chilling and freezing time
Servings: Makes 1 1/2 quarts ice cream
Note: Save the egg whites for another use, such as meringues. Recipe by Amy Scattergood.
2 cups heavy cream
2 cups whole milk
1 vanilla bean
| Apr 19, 2006
First, a French friend brings a spectacular homemade dessert to dinner. It's a Paris-Brest -- a large ring of choux paste sliced horizontally, filled with praline pastry cream and whipped cream and topped with toasted almonds. Next, Thomas Keller opens...
| Sep 17, 2008
Total time: 50 minutes, plus overnight jelling time
Note: Adapted from Brix@1601 executive pastry chef Renee Ward. Make the marmalade and the gelée the day before serving. Gelatin sheets are available at cooking and baking supply stores....
| May 23, 2007
The signals of summer are suddenly everywhere, like a downswell of orange blossoms filtering through a shift in the warming wind. Clamshells of ripe berries at the market, the low hum of Vin Scully's broadcast on the radio, barbecues and white linen...