desserts

“People make fun of me about the fridges,” said Tassos Stassopoulos. “I am fridge-obsessed.” As the founder and managing partner of Trinetra, a London-based investment firm, Stassopoulos has pioneered an unusual strategy: peeking inside…

Photo: Allie Chanthorn ReinmannSurely you don’t have an anti-tofu bias, but if you do, you should knock it off and stop robbing yourself of possibilities and pleasure. I initially made this pie for two reasons: I wanted dessert, and I was…

Photo: Suthasinee (Shutterstock)There’s a lot of hype for chewy brownies, fudgy, and even the cakey type, but what about wet brownies, huh? (Still working on the name.) It’s more like chocolate pudding meets devil’s food cake, and I…

What came first, the milkshake or the smoothie? Maybe they developed simultaneously, but I like to think the milkshake paved the way and that’s why smoothies feel like dessert even when they’re packed with kale and wheatgrass. And while it…

It might look like fluff, but buttercream frostings are delicate emulsions. When chilly temperatures interfere with this fine balance, buttercream can break. The “break” could refer to the state of the emulsion or to your heart, because the…

Pastas have been used in desserts for some time now, like sweet lokshen kugel or white chocolate orzo pudding, but I confess, I’ve been missing out. All this time, my boxes of macaroni have only been treated to savory dressings, vegetables,…

Oats need help. I am forever on the lookout for ways to make breakfast oatmeal more interesting. Despite how nutritious and filling it can be, preparing the same oatmeal every day is a recipe for tedium, and that’s not how I like to eat.…

Fruit compote is one of the simplest ways to add a bright and sophisticated component to anything from ice cream to oatmeal, or even roasted meats. While you might normally make a big batch of berry compote in a pot on the stove, this would…

The first time I made frangipane was in culinary school, and I remember thinking “Oh, this should go in everything.” It was so magical in flavor and texture that I immediately appreciated its potential, but expressing my awe was the…

Eggs are expensive right now. I know it. You know it. Allie knows it. But they still cost less than a lot of other things. For what it’s worth, I can still find conventional eggs at Fred Meyer, a Kroger chain, for under $3 a dozen. (There’s…