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desserts & sweets

Earl Grey and Chocolate Sufganiyot

Recipe by Ian Seth Levine

Earl Grey and Chocolate <em>Sufganiyot</em>

As a doughnut-crazed Levine, over the years I’ve scoured the nation in search of the most unconventional and artisanal doughnuts (Sufganiyot 2.0, if you will): Voodoo Donuts and The Salty Doughnut in Portland, Oregon; Doughnut Plant in New York City; The Salty Doughnut in Miami, Florida; Federal Doughnuts in Philadelphia, Pennsylvania; and Randy’s Doughnuts in

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Pumpkin Challah Bread Pudding

Recipe by Heather Bien

Pumpkin Challah Bread Pudding

When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make it year round, bread pudding is one of those traditional dishes that seems most at home once a chill in the air has begun to set in. So, how does one improve upon bread pudding for fall?

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Vanilla Peach Preserves

Recipe by Judith Rontal

Vanilla Peach Preserves

It’s not a perfect summer unless you’ve had more than one shirt ruined by a fresh, juicy peach. While peaches may be making their way out of the markets, you can still enjoy their sweet flavor all year long by turning them into jam. With the magic of the slow cooker you can chop up

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Galoub

Recipe by Leah Hadad

<em>Galoub</em>

This traditional Yemenite fried pita goes by various names, depending on which of the 1,000 Jewish settlements in Yemen one came from. My mother called it galoub or gourse interchangeably, but others call it zalabia or dourdour. The simple fried pita is torn into bite-sized pieces, drenched with warm ghee or samna (clarified butter) and

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Roasted Grape Almond Tart

Recipe by Judith Rontal

Roasted Grape Almond Tart

Tarts are a great way to let fruit be the star of your dessert. If the idea of grapes in a tart has you scratching your head, you’re not alone. But grapes get deliciously soft and caramelized when baked. Try them! If grapes aren’t available or aren’t your thing, you can use any other fruit

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Effortless Angel’s Food Cake

Recipe by Stella Parks

Effortless Angel’s Food Cake

This is probably the easiest meringue you’ll ever make. Just put some cold egg whites and sugar in a bowl, start whipping and then stop before they’re stiff. With a squeeze of lemon for stability, this seemingly under-whipped meringue puffs the angel’s food until it’s as light as cotton candy. The lemon disappears in the

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Labneh Ice Cream with Pistachio-Sesame Brittle

Recipe by David Lebovitz

<em>Labneh</em> Ice Cream with Pistachio-Sesame Brittle

I’ve been eternally fond of Middle Eastern food ever since my hippie days of spreading hummus on honey-sweetened whole wheat pita bread topped with alfalfa sprouts. Once I discovered the cookbooks written by Yotam Ottolenghi and Sami Tamimi, Anissa Helou and Claudia Roden, I realized that Middle Eastern cuisine is a spectacular world of vibrant

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Tahini and Halva Brownies

Recipe by Yotam Ottolenghi and Helen Goh

Tahini and Halva Brownies

Because of the combination of tahini, halva and chocolate is great, it will be difficult to eat just one of these brownies.  In order to achieve the perfect balance of cakey and gooey—that sweet spot that all brownies should hit—the cooking time is crucial. It will vary by a minute or so depending on where

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