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A Delaware pastry chef, two Newark café owners and one of our own employees share their dessert recipes in time for the holidays.
Dru Tevis is a confections connoisseur. The corporate pastry chef for SoDel Concepts creates unique desserts for the restaurants’ menus and when it comes to family and holiday celebrations, he likes to bake outside the box. Here, he shares a unique cookie recipe that’s sure to pleasantly surprise your guests.
Every winter, I look forward to reveling in the fried food frenzy of latkes and jelly doughnuts called sufganiyot that is Hanukkah in my home. But, after a few grease-splattered days, I’ve had enough. Not of Hanukkah — that goes on for eight gelt-filled nights — but of frying. The question is, what else can I serve to celebrate the holiday?
This year, I plan to lean into the oil part of the story, specifically the olive oil that burned for eight days instead of just one, the miracle that the holiday commemorates. But along with using oil for frying,
Chef Anthony Contrino’s family has a saying: “Never show up with your arms swinging,” which means you should never come to a party empty-handed. What’s one of the best things to bring to a holiday gathering? Food, of course! That’s why in this week’s episode of TODAY All Day’s “Saucy,” Anthony is showcasing three festive fall treats that are perfect to whip up before heading to Thanksgiving, or any get-together.
I’ve been making this sweet pumpkin loaf since my good friend Dawn first shared her recipe with me nearly 20 years ago. Since then, I’ve made a few minor
University of Maine Cooperative Extension has numerous resources to help prepare a safe and healthy Thanksgiving meal.
If turkey is on the menu, UMaine Extension professor and registered dietitian Kathy Savoie suggests planning for 1 to 1½ pounds of turkey per person. This will provide enough for the meal and leftovers for turkey sandwiches or a favorite turkey recipe. Plan on half that amount if other poultry, beef or pork will be served.
How to safely thaw the turkey is a common question, says Savoie. The length of time it will take to thaw a turkey in the refrigerator depends
Dessert king Reynold Poernomo shares his easy chocolate choux buns and other dessert recipes that you can make at home
After becoming a crowd favourite on MasterChef thanks to his inventive desserts, Reynold Poernomo continues to delight with his delicious creations after opening the KOI Dessert Bar with his brothers in Sydney, as well as launching his own YouTube series Sweet x Salty.
Poernomo has also just launched new book The Dessert Game and he joined The Morning Show to show how to make delicious choux buns with a creamy chocolate custard filling.
Watch Reynold Poernomo prepare these desserts in the video player above
Watch The Morning Show on Channel 7 and stream it for free on 7plus
The days leading up to Diwali are full of excitement and good food! We are all busy hosting and attending Diwali parties, deep-cleaning the house, buying new ornaments for Dhanteras and shopping for clothes. Amid all this preparation, we just can’t forget about dessert. Any Indian festivity is incomplete without sweets, especially Diwali. A big part of Diwali tradition is to eat and gift decadent and scrumptious desserts! That is why we have brought to you some mouth-watering dessert recipes that can be easily made with khoya. From gulab jamun to malpua, all the classic Indian desserts are covered in
PureWow.10 Light yet Delicious Dessert Recipes for When You’re Craving an After-Dinner Treat.Sometimes when we finish a meal, we want an indulgent dessert, like a thick slice of chocolate fudge cake or a heaping bowl of ice cream..15 hours ago
PureWow.10 Light yet Delicious Dessert Recipes for When You’re Craving an
After-Dinner Treat.Sometimes when we finish a meal, we want an indulgent dessert, like a thick
slice of chocolate fudge cake or a heaping bowl of ice cream..15 hours ago… Read More
There’s no doubt that mixers — standing and hand-held — have made baking so much easier. But there’s an enticing ease to whipping up a dessert without having to get one out, and without having to wash it afterward. New York Times Cooking has plenty of desserts that require nothing more than a few bowls and some elbow grease. Here are 14 such sweets you can stir up right now.
For this five-star vegan recipe from Ali Slagle, all you need is a saucepan and a wooden spoon or a heatproof spatula. Once those are in hand, it’s simply a