With this dessert, guests will think you've been busy churning all afternoon. The salted pistachios help cut the creaminess of the ice cream. I scoop the ice cream out about an hour earlier and place on a cookie sheet in the freezer so it's easy to assemble.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Peaches and almonds have a real synergy of taste. Keep in mind that the less ripe your peaches are, the longer you will need to cook them in the syrup. If red currant jelly is hard to find, use apple jelly instead.Read More
Some time ago, my testers and I came across a decades-old New York Times recipe for a simple fruit-based torte. We made it and then created a version that we all preferred using a slightly different technique: folding melted butter into the base (rather than beating it together with the sugar) to create a type of French sponge called a genoise.Read More
Preparing ice cream, gelato or sorbet without an ice-cream maker is quite easy as long as you remember that, although the texture will be a little icy, the taste will be better than you ever imagined.Read More