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- Best Recipes
Top Rated Gelato Recipes
Butternut squash is a close relative to the sugar pumpkin, and its delicate flavor and creamy texture make for the most delicious pie filling. So why not make it into an elegant tart? The rest just fell right into place. The cointreau highlights the butternut squash’s inherent citrus notes and the buttery pine-nut dough makes every bite of this tart melt in your mouth!
If you like a Black Forest gâteau, you’ll love this sweet and bitter cocktail.This recipe is courtesy of Pam Wiznitzer at Seamstress, New York.View Recipe
Made with chestnut, rum extract and organic dark chocolate chunks, this white mountain of delicious can be used to make the ultimate, unexpected Panini!
When you’ve worked with food as long as I have, and have come up with as many desserts as I have, you get to a certain point where many of the dishes you construct are compilations of things you’ve done previously.
When we opened Mozza, I had done a cream-filled date tart that I really loved, so I urged Dahlia to rearrange some of its components, and to her credit she came up with this sophisticated rendition of pumpkin pie. We serve it with walnut cookies that are a twist on a Greek walnut cookie that I included in a previous book.
Pumpkin purée is one of the few canned items that I endorse, the reason being that it is totally pure — there are no weird ingredients in it, just pumpkin. Also, from my experience, roasting a pumpkin and puréeing it myself doesn’t yield more delicious results than canned. You will need an 11-inch flan ring (a straight-sided bottomless tart ring) to make this.
Click here to see the Bourbon Gelato recipe.
Click here to see Nancy Silverton's Thanksgiving Dinner.
Pandoro cakes are synonymous with the holiday season and are atradition at many family tables throughout Italy. Although Pandoro is delicious on its own, it can also be used to create a number of enjoyable seasonal recipes such as French toast, tiramisu, bread pudding and more. This Apple Pandoro Pudding recipe developed by Celebrity Chef and Bauli brand ambassador, Luca Manfe, is a must-have dessert for all of your family’s celebrations this holiday season! This recipe is courtesy of Luca Manfe View Recipe
Made with real pumpkin purée, a hint of cinnamon, and thick swirls of sea salt caramel, this delicious and decadent gelato is perfect for reinventing the forever-loved eggnog.
A beautiful pink mousse enrobes layers of cocoa pistachio biscuit in this dessert from Ryan Tateishi, pastry chef at Café Juanita in Kirkland, Wash. Served with a pistachio gelato and sweet poached cherries, it is a fitting end to a romantic Valentine’s Day meal.Invert sugar is commonly used in making pastries and confections. It helps keep products more moist and tender, and extends their shelf life, in addition to resulting in a smoother mouthfeel, as compared to pastries made with ordinary sugar. If you can’t find or don’t want to buy invert sugar, you can substitute in honey, or try making your own at home. View Recipe
Who says hot cocoa is just for the kids? Try this adult hot chocolate for your next hot chocolate social.
What is it about iced desserts? Whether you’re 2 years old or 82, it’s hard to resist an ice cream cone. For most of us, I’m sure that frozen treats are some of our earliest, and happiest, food memories.
The only catch, as we all know, is that eating ice cream every day is not exactly good for your health. So several years ago I decided to create some recipes that would make this universally cherished dessert a bit less artery-clogging, yet just as luscious.
Instead of using the traditional tempered custard of egg yolks, sugar, and cream, I developed a lighter version with no eggs, no cream, and as little sugar as I could possibly use... and I’ve never looked back!
Now I have a repertoire of deliciously creamy gelatos that are laden neither with calories nor fat. So dig your spoon into this rhubarb gelato. It’s creamy, light, and packed with intense rhubarb flavors. The best part may just be that you can have seconds without giving it another thought!
Gelato is just "ice cream" in Italian, right? Actually, no! There's a key fundamental difference and — be warned — it may turn you into a gelato fiend. Ice cream follows a 2:1 cream-to-milk ratio, whereas gelato follows a 1:2. Which means you can eat twice as much, no guilt attached. (A tour guide in Rome told me that, so it must be true.)
This gelato follows the expected ratio with some unexpected flavors. Chamomile tea bags are steeped in simmering milk, then stirred with egg yolks and honey to create a subtly sweet and floral custard. After it churns in an ice cream maker, the gelato is layered with oh-so many drizzles of honey, to create Pooh-approved ribbons in every scoop.
Click here to see Cooking with Honey — 8 Great Recipes.
This gelato has become a signature dish from Modernist Cuisine; we serve it at most of our events. Vegans particularly enjoy it because it is as smooth and intense as the best gelato, but contains no eggs or dairy.
I love alcohol-flavored gelato because the alcohol cuts the richness of the dairy and also allows the gelato to get super-cold. But because alcohol doesn’t freeze, if you add too much to the gelato it won’t freeze at all. After making many versions with varying amounts of booze, we determined that the recipe below contains the maximum amount of alcohol that will freeze in a home ice cream maker. If it’s still not boozy enough for you, do as I do: Drizzle a few drops of bourbon over the top.
Click here to see the Pumpkin and Date Tart recipe.