Pin it In the crisper this Thanksgiving week: Far from home on my favorite holiday, we’ll be doing our best to bring simple American traditions to our table in the UK. For dessert, it’s a classic apple crisp for the win. Recipe here on Serious Eats.
From the category archives:
Sweets & Desserts
Did you know that today is World Vegan Day, which kicks off World Vegan Month in November? I didn’t until I saw it on Twitter this morning and got weirdly excited about it. But, never one to step back and rethink a rash decision, I’m making a THING of vegan month and blogging great plant-based recipes and tips every single day in November. Come along!
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Pin it In the crisper this week: Fig season is short and sweet, so why not enjoy them in their birthday suits? And if you prefer the slightest bit of embellishment, try this dead-easy recipe for broiled figs with vanilla and honey. You’ll have little jewels of jammy goodness on your hands in less than [...]
Pin it This week in the crisper, it’s a mighty fine thing indeed to see so many heirloom varieties of summer apples popping up at the farmers’ market. Why not get a head start on caramel apple season at your Labor Day barbecue? Super-easy recipe here on Serious Eats.
Pin it Every year at about this time, pictures of cherry clafoutis start to crowd the pages of my favorite magazines and blogs. Cherry clafoutis is just the kind of thing I would make, I always think, high on myself and my second cup of coffee. Rustic but photogenic, sweet but not too sweet, a [...]
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Recipe for individual strawberry tartelettes in pâte sucrée crust with a creamy, not-too-sweet filling.
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Pin it In the crisper this week, the perfect dessert (or breakfast!) for when you’re craving something a little naughtier than a crumble or crisp but still want to be bowled over by berries. Recipe here on Serious Eats.
When the ick factor of a given week rises to critical levels, your weapon of choice should be the ganache factor. Here’s a fast, easy recipe for the best chocolate ganache your week has ever seen.
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The best hostess gift ever, and a tale of fame, fortune, and deception. Also, a recipe for really good chocolate chip cookies.
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This week in the crisper: Life is complicated. I like it that way. Breakfast—or, if you prefer, dessert—is no exception. And that’s why I don’t mind telling you that fruit curd is one of my very favorite foods, even though I hardly have any interest in eating it. Get the recipe for Grapefruit-Vanilla Curd, which makes an elegant handmade birthday or hostess gift, here on Serious Eats.
To tell the truth, I’d given up on cinnamon buns. Even as overdrawn emblems of American culture go, cinnamon buns had gotten particularly out of hand. If you’d added up obesity, Texas, SUVs, the entire James Patterson canon and all of the seasons of The Bachelor, it’s possible that a single Cinnabon Pecanbon® could have out-Americaed them all. It wasn’t a pretty picture. This recipe, though, won me back. Find out why.
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Pin it Thank you so much to everyone who made our Gourmet Cookie Book series a great, heart-warming success. I had a terrific time doing it, so look for more content like this in the future! Congratulations to the five winners of copies of the book, all chosen with the help of random.org. I will [...]
We’ve reached the final day of our week of Gourmet Cookie Book stories and giveaways. Please welcome Anne Woodard, the mastermind behind the event, who really knocks it out of the park with her Almond Bolas (Portuguese Almond Cookies) from her own birth year, 1975. Find the recipe on page 76 of the book. And don’t forget: between now and December 31st, read and comment on all five posts (find Day 1 here, Day 2 here, Day 3 here and Day 4 here) and join the Umami Girl facebook page for six (six!) chances to win a copy of the book. Anne, thanks for inviting me to be part of this inspiring event. Go get ‘em, girlfriend.
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It’s Day 4 of our week of stories and cookies from The Gourmet Cookie Book. Please welcome guest contributor Kelly Holliday, who baked the 1974 Kourambiedes (Greek Butter Cookies) for the year of her birth. If you’re just joining us for the series, get the lay of the land here. And don’t forget, you can enter up to six times for a chance to win a copy of the book, by leaving a comment on each of the five days’ posts and by joining the Umami Girl facebook page between now and December 31, 2010.
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Welcome back to our week of stories and cookies from The Gourmet Cookie Book. Can you believe it’s day three already? Please say hello to guest contributor Kim Holliday, who baked—hold the presses, make that deep fried—the Galettes de Noël from 1969. You can find the recipe on page 62 of the book. If you’re just joining us for the series, get the lay of the land here. And don’t forget, you can enter up to six times for a chance to win a copy of the book, by leaving a comment on each of the five days’ posts and by joining the Umami Girl facebook page between now and December 31, 2010.
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Please welcome Kim Demopoulos, today’s guest contributor to our week of cookies from The Gourmet Cookie Book. Kim was born in 1963, so she baked and wrote about Curled Wafers. You can find the recipe on page 50 of the book. Don’t miss the illustrations (by the highly talented, if underage, Gabe and Grace) that accompany the post. And don’t forget, even if you commented on yesterday’s post, you can comment again today for another chance to win a copy of the book. Take it away, Kim!
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I’m very proud to be bringing you a special series this week, with five guest posts inspired by The Gourmet Cookie Book, and five chances to win a copy of the book both NPR and The New York Times named one of the best new cookbooks of 2010.
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This recipe for Ghirardelli’s classic blondies is so good it will curl your toes. It’ll curl your hair, too, whether you’re a blondie or not.
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Not a lot of things in this world are better than chocolate. But a chance to win free money? I could be convinced. Especially when it comes with recipes for a classic, not-too-much chocolate pudding and Ghirardelli’s chocolate chip cookies. Read on for a chance to have them all.
Vanilla-poached apricots and two-day-old baby chicks. Both so perfect they’ve stunned me to silence. Let’s just enjoy it while it lasts, shall we?
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Recipe for my favorite chocolate cake frosted with a pink pillow of raspberry whipped cream, and a chance to help support kids with cancer.
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Parsnips are often relegated to purées and braises, but they work wonders in sweet dishes, too. Easy recipe for Parsnip Spice Cake adapted from Jill Silverman Hough in Bon Appétit.
Simple recipe for Apple, Goat Cheese and Honey tartlets with puff pastry adapted from Bon Appetit Magazine.
This easy recipe for banana sweet potato muffins is about as spooky as it gets around here on Halloween.
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Bidding a fond farewell to Gourmet Magazine with one of our favorite fall recipes: Gourmet’s Pomegranate Gelato.
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Recipe for homemade Norwegian Gold cake with sour cream ganache frosting, and a chance to win the Zuni Café cookbook.
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A pair of recipes for your passive-aggressive oven: Chard Gratin and Blueberry Crisp.
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Recipe for an easy strawberry-rhubarb crisp with a versatile, crisp oat topping. The basic recipe for the filling and the topping can be used with any seasonal fruit, from berries to peaches to apples and pears.
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Recipe for a ridonculously decadent chocolate tart adapted from Simpon Hopkinson’s recipe in The Art of the Tart by Tamasin Day-Lewis.
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