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dessert

The Instant Pot Bible: Classic Cheesecake

The Instant Pot Bible_Classic Cheese Cake

We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.

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Sticky Toffee Pudding with Maple Caramel

Adventures in Slow Cooking_Sticky Toffee Pudding with Maple Caramel (c) Andrew Purcell

Sticky toffee pudding is a rich British dessert that’s basically an exceptionally moist date cake with caramel sauce poured over the top. Steaming in the slow cooker is an absolutely foolproof way to make it. The maple syrup in the easy caramel sauce is an unorthodox American addition—but maple goes so well with dates.

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Buttery Spiced Poached Pears

Buttery Spiced Poached Pears. Excerpted from Mad Hungry Family by Lucinda Scala Quinn (Artisan Books). Copyright © 2016. Photographs by Jonathan Lovekin.

When apples and pears are in season from autumn into winter, I keep a large bowl on the countertop for out-of-hand eating. I also love to poach them to transform them into this luscious dessert.

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Caramel Crème Brûlée

Grab your kitchen torches, for this totally do-able summer custard! Inspired by a restaurant dessert and his favorite sea salt caramel gelato, Chris Prosperi created a beautiful caramel crème brûlée with a sea salt sugar “crust” on top.

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Watermelon Granita with Chile and Lime

In the summer, street vendors all over New York serve watermelon cubes and fresh mangoes sliced into flower shapes, always accompanied by a little condiment bar with salt, chile powder, cayenne, and a bit of bottled citrus juice. This icy granita combines all of those flavors for a sweet, salty, and cooling treat. —Yossy Arefi […]

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A Food Schmooze® Original! Brown-Butter Shortbread Pecan Pie with Double Cream Filling

Thanksgiving pecan pie

Instead of simply improving upon classic pecan pie, we decided to develop the pecan pie of our dreams.  We passed on the traditional crust and gloopy, syrupy filling. Think: brown-butter Sea Salt shortbread filled with decadent double cream, topped with plenty of lightly-candied pecans.

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