Sweet
Recipes
The turban-shaped kugelhopf, a form of brioche, is made in a swath of Europe that includes Austria, Switzerland, southern Germany, and the French region of...
Boil the water and sugar (or honey) over medium heat until sugar crystals are no longer visible. Set this simple syrup aside to cool to...
For all its spice, a pumpkin pie should taste like pumpkin. To avoid a canned flavor, cook your own. A fresher flavor, at the risk...
This is a recipe for something I’ve never made — Rumtopf — but I’ve become more and more focused on fruit and I’m about to...
For all its hominess, an apple bread pudding complements a sweet, botrytized wine, including a great one. A good sweet wine ...
This bread pudding from the department of Lozère in southern France, historically one of the poorest ...
Most, possibly all the honey-and-walnut or -hazelnut cake recipes linked to Périgord, including the mutations online, descend from ...
If you can, choose young branches sticky with resin. In hot weather, the coarse texture of granita seems more refreshing than a smooth...
Berries are a crop that excels in more northern places, and the long days around the summer solstice produce the best flavor...
Lavender flowers are at their most aromatic when perhaps a quarter of the buds on a spike have opened. Pick the flowers in the morning...
Among ices and sorbets, lemon may be the easiest to judge. In Italy, even in better gelaterie, there’s a big range in quality, and the...
A test of a gelateria in Italy is always pistachio — its focused, clean intensity. I call this a gelato because what distinguishes gelato in...
Sweetening with “boiled cider” makes the most apple-y applesauce, so much so that for all its deliciousness you might argue that the boiled cider overrides...
A financier is an excellent way to use up egg whites without the trouble of whisking them into “snow.” Some financier recipes ...
This version of lemon chiffon pie calls for a sabayon (or zabaione), an egg-yolk foam, which is further lightened with whipped cream. According to the...
The aromas of caramel and buttery crust are so complementary that as this tart bakes you smell them as one. Success depends ...
The recipe for almond cream for the galette des Rois is a compromise between crème d’amandes, which contains no pastry cream, and frangipane...
Between the two sorts of nonflaky crusts, sablée and sucrée, a sandy one seems to me pointless, crumbly rather than satisfyingly crunchy...
Essential for tender flakiness is mixing the dough only as much as needed and keeping it cool as you work, placing the dough in the...
Fill the bottom half of a double boiler about three-quarters full of water — so that the boiling water won’t touch the top pot. Set...
Shuna Lydon • You never know when you will learn about a fruit. You may eat it for years before you understand it...
The success of this ice naturally depends on the beans, the roast, and the brewing, and it’s hard to make any comment on those without...
In making ice cream, honey isn’t cooked, so it retains all its fine flavor — assuming the beekeeper or honey processor didn’t heat it to...
Petits pots de crème present good chocolate in a particularly luscious form. Whether you prefer 60 percent, 70 percent, or a higher percentage chocolate...
Along with asparagus, morels, and a few other items, rhubarb is one of the ritual foods of spring. The old-farm rhubarb plants I’ve known in...
The best clafoutis, the cherry-filled flan from the French region of Limousin, is powerfully, directly inflated ...
A pescajoune is a pancake, typically lightened by beaten egg whites and, in perhaps its oldest form, made ...
This is an old, festive dessert that was common in the Ottoman Topkapi palace in the sixteenth century. It was served at weddings, birth celebrations,...
Brioche is less messy and difficult to make than many people think: it is perhaps the form of bread that is easiest for a home...
A little Cognac underlines the pear taste of plain cooked pears. Among common varieties, I prefer Comice or Bartlett ...
The most refreshing ice, and the easiest to eat, is slushy firm. I like a texture that is not just slightly loose but also grainy...
Cornmeal sweets appear in, among other places, the Basque country of France and Spain and the Piedmont and Veneto of Italy...
Honey complements lemon. I use a light-flavored honey for this flan, but you may prefer a strong floral honey, such as lavender or ...
The idea is a thin tart, not too sweet, with a high proportion of crust, the soft crunch of nuts contrasting with the honey-egg binding...
This appears in Vermont Maple Recipes by Mary Pearl, a spiral-bound book that was apparently self-published, in 1952...
Unlike most versions of the classic Piedmontese hazelnut cake, this one is made without flour and is leavened solely by beaten egg whites...
I’m ambivalent about cake. French génoise, a cake with substantial texture meant to withstand being soaked with flavored sugar syrup...
The success of this tart depends in part on the contrast in texture of the coffee custard and the flaky crust...
The name is evocative but misleading: good Barolo costs too much for anyone to cook with a whole bottle of it. Instead...
Like chocolate in general, this goes very well with a glass of Banyuls or Maury wine...
A chocolate soufflé can taste monotonously chocolatey, unless you take care to give it a luscious texture and add a sauce...
A mousse is not one of the most chocolatey desserts, because of the foam. That can come from whipped sweet cream, whipped crème fraîche...
The dough is essentially Escoffier’s and is much easier to make than you might imagine...
This recipe makes fairly mild but flavorful cakes. You can control the level of sourness, which is most notable when the starter ...
The velvety texture of a well-made crème caramel comes from careful cooking that leaves the custard free of bubbles...
This markedly flavorful and delicious tart mixes cream with raisinée and egg to make a form of flan. Raisinée is sweet apple or pear juice...
The sweet-acid balance of this combination depends on the particular pears and wine; you could reserve a little of the sugar and taste and adjust...
Once on a winter day I visited the talented Christine Ferber, master of all things sweet, in her workshop in the Alsatian village of Niedermorschwihr...