Course/Dish - Dessert
By Eve Chenu and Tobin McGill
by Brett Anderson and Andrea VanScoy
Photography by Jody Horton
Photography by Jody Horton
Adapted from Anne Isham’s Eat More Chocolate, Lose Weight Anyway! Tested by Johnny Els.
By Jessica Maher
Photography by Jody Horton
By Rebecca Rather
Reprinted from "The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Café" by Rebecca Rather, Pulished by Ten Speed Press
Reprinted from "The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Café" by Rebecca Rather, Pulished by Ten Speed Press
Note: Ice milk goes really well with summer fruit desserts, like pie and cobbler)
Note: Leche merengada is very simple to make despite its elegant presentation.
Courtesy of Matthew Lee, of Tèo Espresso, Gelato & Bella Vita
Amy Crowell—When I tell my friends (especially those who grew up in the Northeast) that I eat mulberries, they usually say something like, “Mulberries are trash trees!” This not-too-sweet sorbet always changes their minds!
WILD GREEN GRAPE PIE
Amy Crowell—My husband and I made several of these green grape pies together for a community-garden fundraiser. We barely knew each other at the time, but ended up being so interested in each other that we forgot to strain out the hard grape seeds from the pie filling. But the folks at the fundraiser were good sports—they ate the slices as if they were watermelon, spitting out the seeds after each bite.
Amy Crowell—My husband and I made several of these green grape pies together for a community-garden fundraiser. We barely knew each other at the time, but ended up being so interested in each other that we forgot to strain out the hard grape seeds from the pie filling. But the folks at the fundraiser were good sports—they ate the slices as if they were watermelon, spitting out the seeds after each bite.
by Eve Chenu
By Gary Nabhan
Courtesy of Karen Rayne
By Jesse Griffiths
Photography by Jenna Noel
By David Alan
Ice cream recipe by Pastry Chef Jessica Maher
Photography by Jenna Noel
Prepared by Elif Selvili
Photography by Jody Horton
The lemon zest is not part of the traditional recipe, but it adds a pleasing tart interest to the filling.
Photography by Jody Horton
The lemon zest is not part of the traditional recipe, but it adds a pleasing tart interest to the filling.
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