Cardamom Panna Cotta
If you can’t freshly grind your cardamom with a mortar and pestle, substitute a half teaspoon of ground cardamom instead.
Trish’s Hello Dolly Squares
“This is my all-time favourite dessert,” says Parts & Labour chef Matty Matheson of his wife Trish’s Hello Dolly squares. “Fresh out of the oven, it’s to die for — a perfect storm of molten chocolate chips, crunchy coconut and graham cracker — but it’s still delicious the next day, too, when the…
Christina Tosi’s Compost Pound Cake
Try this recipe for Compost Pound Cake from Christina Tosi’s cookbook, All About Cake. This cake is an homage to the team of hardbodies at Milk Bar who have been mixing this seemingly odd collection of cookie mixins since November 15, 2008. That’s when we opened the doors to our little…
Lemon And Roasted Cherry Trifle
Most of the components of this trifle can be made the day ahead. When choosing your trifle vessel, make sure it can hold at least 8 cups.
Laura Calder’s Quick Pumpkin Ice Cream
After a big feast, I like to keep dessert light. This simple ice cream has all the expected festive flavors without the heaviness of pumpkin pie.
Chrissy Teigen’s Banana Bread
Try this recipe for Twitter’s (and Uncle Mike’s) Banana Bread from Chrissy Teigen’s new cookbook, Cravings: Hungry For More. Yes. This is THE banana bread. Perfecting this single recipe took me nearly a year. I tried a million different things. But! It turned out that putting the coconut inside left it…
Caramelized Plum Upside-Down Cake
Try this Caramelized Plum Upside-Down Cake recipe from Meghan Markle’s favorite new cookbook, Together: Our Community Cookbook. “As soon as I heard about the Kitchen, I volunteered to help, cooking recipes from my homeland, Algeria. This cake is one my mum used to make. She always said plums are an…
Nutella Babka Bread Pudding
Try this Nutella Babka Bread Pudding recipe from the cookbook The Last Schmaltz. I stand with Elaine Benes (you know, Elaine from Seinfeld) on the great babka debate. Cinnamon babka is a lesser babka than chocolate babka. By a longshot. In this recipe, the sourness of the labneh and the sweetness…
These Nordic Treat Recipes Are Perfect For Easter Brunch
As much a treat for the eyes as it is for the taste buds, Bakeland brings the beauty of nature to your dessert plate. Inspired by the changing seasons, the cookbook celebrates the flavors and colors of spring, summer, fall and winter. Marit Hovland, the Norwegian baker and photographer behind the popular…
Cardamom Macarons With Blueberries And Cream Cheese
Try this recipe for Cardamom Macarons With Blueberries And Cream Cheese from the cookbook Bakeland. The bright color of the blue anemone, common in Norway in the spring, is a lovely sight on the otherwise brown forest floor. The petals are usually royal blue or purple, in stark contrast to the…
Caramelized Plums With Yogurt, Honey And Gingerbread
Food entrepreneur Devin Connell, co-owner of Delica Kitchen and and founder of the new website Crumb, shares her recipe for Caramelized Plums With Yogurt, Honey And Gingerbread.
Ask A Chef: Sticky Pear Pudding
Chef Jay Nutt of Mount Julian restaurant shares his recipe for Sticky Pear Pudding. Q: I recently stayed at the Viamede Resort in Woodview, Ontario, and fell in love with the food at Mount Julian restaurant. Our meal was finished off with a mouthwatering sticky pear pudding. If I could make that…
Ottolenghi’s Mont Blanc Tarts
Try this recipe for Mont Blanc tarts from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts From London’s Ottolenghi. Named after the snowy mountain they resemble, Mont Blanc tarts — with their white meringue, whipped cream and tan-colored chestnut purée can often taste more fabulous than they look, with all…
Ottolenghi’s Chocolate, Banana And Pecan Cookies
Try this recipe for Chocolate, Banana And Pecan Cookies from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts from London’s Ottolenghi. The secret here is to slightly underbake the cookies, which keeps them soft and fudgy. It’s for this reason that they’ve never become a feature in the shops, particularly in the…
Ottolenghi’s Cinnamon Pavlova, Praline Cream And Fresh Figs
Try this recipe for a Cinnamon Pavlova, Praline Cream and Fresh Figs from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts From London’s Ottolenghi. This is a stunning dessert for a special occasion. It also has a nice element of surprise, as the meringue base is not quite what you might expect: gooey…