“Brought over from Poland by my great-grandmother, these little fruit-filled cookies are traditional for the Jewish holiday Purim where they are put in gift baskets and given to all one’s friends.We always make extra so there are some left over for us, they are the best! (The filling can be anything, for a shortcut, you can substitute any flavor of […]

Nutrition and extra info Vegetarian Nutrition: per slice kcal215 fat14g saturates9g carbs17g sugars9g fibre1g protein3g salt0.3g This recipe has been produced and tested in partnership with a third party. Find out more about this content in our advertising and native guidelines. Ingredients Method Ingredients For the base 160g soft butterButter butt-err Butter is made when lactic-acid producing bacteria are added […]

“My best friend’s mom made these when we were kids. They are the best cookies I have ever eaten, and I have yet to screw up a batch! Warning: you may be tempted to eat the entire recipe!!” Ingredients Adjust US Metric 1 cup butter 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour […]

Active Time: 1 HR 15 MINTotal Time1 HR 15 MIN Yield: Serves : 6 individual soufflés Want a soufflé that will never, ever fall? Make a frozen soufflé! The base for this light and airy wonder is a curd made from pomegranate juice. It’s delicious and very flavorful, but it doesn’t have a bright red color, so if you that’s […]

Active Time: 30 MINTotal Time1 HR 45 MIN Yield: Serves : 6 The process of making a classic chocolate mousse is enough to make anyone, amateur or expert, a little twitchy. It starts with a chocolaty egg custard, which, in and of itself, is notoriously finicky. The eggs can scramble or make the base lumpy, while the chocolate can easily […]

In the restaurant world, there are very few awards dedicated solely to the art of pastry, making that recognition all the more coveted for the chefs who’ve chosen sugar as their medium. The most coveted award, perhaps, is the Best Pastry Chef  from the World’s 50 Best, a title snagged yesterday by French pastry mastermind, Cédric Grolet.  From an edible Rubik’s cubes […]

Active Time: 1 HRTotal Time7 HR 45 MIN Yield: Serves : The classic croquembouche—a decadent tower of cream-filled choux pastry puffsencased in ribbons of hard caramel—is showing up on menus once again. In this fresh, bright update from Victoria Dearmond, pastry chef at Georgia James in Houston, the puffs are filled with orange- and anise-infused cream. Rather than spun sugar, […]

Active Time: 15 MINTotal Time1 HR 15 MIN Yield: Serves : Makes 1 1/3 cups In 2018, Food & Wine named this recipe one of our 40 best: Crème pâtissière is rich pastry cream used as a base or filling for countless French desserts. This version goes along with Jacques Pépin’s Grand Marnier Soufflé, which was originally published in Food & […]

Active Time: 25 MINTotal Time2 HR 45 MIN Yield: Serves : 20 Pastry chef Lee Lee Reid is a self-proclaimed brownie aficionado. “I’m always looking for that perfect chew,” she says. Needless to say, the chocolate chunk brownie recipe she developed, which customers can find at her husband’s bakeshop, Nathaniel Reid Bakery in St. Louis, is the ideal balance of […]

Thanks to the explosive growth of Halo Top—with the low-calorie ice cream brand eclipsing well-known names like Ben & Jerry’s and Haagen Dazs to suddenly become the best-selling pint of ice cream in the country—“healthier” ice creams are all the rage. But even though low-calorie ice cream sounds like a dream come true, some consumers may lament (or simply be […]