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New York Times Dessert Recipes - Yahoo Recipe Search
Food and WineValerie Bertinelli loves making these Neapolitan Tacos on a warm summer night. She says, “The end result here are crispy, chocolaty, crunchy cookie shells that make the perfect host for creamy vanilla ice cream and minty macerated strawberries.” Not to mention another delicious use for the pizzelle maker she uses to create the perfect sweet taco shell.Excerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Slideshow: More Frozen Dessert RecipesFood52I’ve made my share of macaroni and cheese in the 1840 Farm kitchen. From the homemade to the (I’m sorry to say) character-shaped pasta shapes in cheese sauce the color of a dayglo orange construction cone. I’m hoping that you’ll find it in your heart to forgive me. I couldn’t help it. I live with a marathon runner and two children. Pasta for dinner is a necessity. Can you blame me? I prefer the homemade variety of macaroni and cheese. That wasn’t always the case. In fact, I have a vivid childhood memory of my grandmother making me macaroni and cheese from scratch during a visit to her home in New York. She proudly proclaimed that she was making me macaroni and cheese for dinner. Some time later, she presented me with a deliciously creamy pasta dish made with sharp white cheddar. I’m sorry to say that as a child from the midwest, all I saw was that it didn’t look like the blue Kraft box variety I was used to. The noodles were a different shape. The cheese was a different color and so sharp that it nearly knocked me off my chair. It was too much for my pediatric brain to accept. I don’t remember how much of my dinner I ended up eating that night. I do remember that my grandmother never made me macaroni and cheese from scratch again. She stuck to the blue box and saved her kitchen time for breads, pastries, and desserts. We were both happier. Now the joke is on me. It’s been too many decades for me to freely admit to and now I have a child who looks at homemade macaroni and cheese as if I am asking him to eat haggis. And getting back to the marathon runner and other child, they’d rather not eat pasta that comes with a side of angioplasty. So, how do you make a rich, creamy macaroni and cheese without just adding more and more cheese? Enter the carrot. Yes, you read that correctly. The carrot. With a very small amount of prep work, you end up with a lighter, healthier, dare I say better, version of the family favorite. And, as a bonus, thanks to the carrot, that incredibly rich orange color will be sure to follow. I’m not suggesting that you hide the carrots from your family although I know that this kind of Tom Foolery has come into fashion lately. Instead, I would encourage you to celebrate the astonishing fact that you could make macaroni and cheese that tastes this good using something so good for you. While it may serve me right that my son doesn’t appreciate this version (or any other) of homemade macaroni and cheese, I have learned my lesson. I don’t force him to eat carrotoni and cheese. He’s not ready for it yet. I’ll take my grandmother’s lead and stick to his other favorites when I’m cooking for him. I know he’ll come around, it just may take him a decade or two. This recipe is adapted from a recipe that first appeared in the April 2009 issue of Food & Wine Magazine and it has taken me several attempts to get it just right. While the original recipe calls for baking the dish in the oven, I find that baking the pasta leads to a drier macaroni than suits my taste. I prefer to skip the baking step and enjoy a creamier version of this dish. Either way, the end result tastes delicious.Taste of HomeFor a fruity, satisfying dessert, we like this smooth and creamy pudding. Since the recipe makes a big batch, it's nice for a potluck. Try it the next time warm weather makes you crave a cool and slightly sweet treat. -Carol Lynn Chizzoniti, Holbrook, New YorkFood52When I served Fane to a group of friends for the first time, it was unanimously voted the best dessert anyone had ever tasted. In the ensuing eleven years, though I’ve served it way too many times to remember, opinion has not changed. It is utterly divine—-the whole superior to the sum of the parts. But the parts aren’t bad either: vanilla Ice cream, pieces of white nougat or nut praline, whipped cream, chunks of meringue, and abundant chocolate shavings. Food for the gods. If you want, serve a pitcher of chocolate sauce on the side. I never say “no” to lily-gilding. My good friend Countess Cristina de Vogue was generous enough to share this recipe with me. She and her husband Patrice own and occupy Vaux-le-Vicomte, constructed in the seventeenth century and the model for Versailles, unquestionably one of the most illustrious chateaux in France. I was lucky enough to spend the last few nights of 2001 as their houseguest. All the food was spectacular - a special egg pasta laden with black truffles and foie gras, a whole poached salmon smothered in a kilo of osetra caviar, more osetra served on toast points before lunch and dinner - but for me the highpoint was a huge Fane, served with ice-cold glasses of champagne on New Year’s Eve just as the clock struck midnight. Once back in New York, I could not wait to see whether a fane consumed at my kitchen table would taste as good as one eaten in one of the world’s legendary dining rooms. It did. It actually tasted even better as I used coffee ice cream - a lifetime obsession— instead of vanilla. Experiment with your favorite ice cream to create a fane this New Year’s Eve. Neither you nor your guests will be sorry. A perfect way to ring in the new.Food NetworkI love the classic affogato, which is simply HOT espresso poured over a scoop of vanilla ice cream. My parents would have it a lot in restaurants when I was growing up. It was the first time I remember seeing something hot go right over something cold and the enjoyment that moment can bring, as you eat melting ice cream and hot, almost cocoa-y coffee with it. This frozen version is also exciting. The brown sugar is a tasty touch. I recently ate at Torrisi Restaurant in New York City and the pastry chef served up a frozen version of this dessert that was a knockout. This recipe is inspired by that dessert, combined with my childhood memories of frozen hot chocolate from the famous Serendipity in NYC. The granita is supposed to be like a pleasantly slushy shaved coffee ice. Big coffee lover? Replace the vanilla ice cream with coffee ice cream. You can also just make and eat the granita with whipped cream…Food52At the Food52 launch party, Tamio gave Merrill and me a great little book, "The Metropolitan Cook Book," published by the Metropolitan Life Insurance Company in 1924. Little did Tamio know we have a thing for old recipes -- we've spent the past 5 years testing more than 1,200 New York Times recipes going back to the 1850s. Many of the Metropolitan recipes mirror those in the Times in the 1920s. There are potato croquettes, oyster chowder, Apple Snow (an apple-scented meringue dessert), brownies, doughnuts, iced coffee and this recipe for Prune and Apple Stuffing. If you'd like to update the recipe, add a teaspoon of chopped fresh thyme, 1 cup chicken broth and a few splashes of brandy.Our best dessert recipes including ice cream, cookies, cakes, pies and more. Email Share on Pinterest Share on Facebook Share on Twitter. Cookie Recipes. Frosted Sugar Cookies. Eric Kim. 55...
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