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Marie Boulud serves this lovely version of crème caramel on Sundays, with golden brioche and sugared almonds. P...
The recipe for these simple nutmeg-scented custards—a forgotten Southern delicacy—comes from Gertrude Moore, who ofte...
Colusari red rice (grown near Colusa, California) is medium-grained and brightens from brown to burgundy when cooked....
Chef Umberto Creatini flavors his sauce with a Tuscan specialty called "shepherd's liqueur," which is not available h...
The signature component of this lightly sweet pudding is almond flour, which is available at health food stores (so i...
Halvah, a sweet dessert, takes many different forms around the Mediterranean, the Middle East and India. The texture ...
Smooth and rich, with a slightly bitter caramel taste, this flan in a ring is a wonderful make-ahead dessert; it need...
This extra rich, truffle-like dessert was inspired by a recipe from Ann Hodgman's book, Beat That! (Chapters). It's s...
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