In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their… — Ron Ben-Israel Copy Share Image
“Caroline made a steamed fig pudding with brandy hard sauce. Hedy and Jacob brought a platter of dense, moist gingerbread squares studded… — Stacey Ballis Copy Share Image
“Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for… — Julia Glass Copy Share Image
I wanted to write about all my dogs that I know and love and are named after these desserts, and the experiences… — Joe Gatto Copy Share Image
“Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we… — Hillary Manton Lodge Copy Share Image
I do love my wine. I'd opt to drink my calories rather than eat them every time, so I cut out the… — Rachel Nichols Copy Share Image
I don't do very well with extremes of any kind - extreme diets, extreme fitness - so moderation makes a lot of… — Kimberly Williams-Paisley Copy Share Image
“One can hardly do anything productive when one knows there is cake in the fridge.” — Joyce Rachelle Copy Share Image
“The towering stacks of profiteroles, the mille-feuille and champagne creams were banished in favor of the sweet and the simple; pans of… — Laura Madeleine Copy Share Image
“She pulls from a shelf certain rare spices and sugars that her successor is unlikely to use. Insulating the jars with softbound… — Julia Glass Copy Share Image
“The feast is family-style, of course. Every six-person section of the table has its own set of identical dishes: garlicky roasted chicken… — Stacey Ballis Copy Share Image
“Andrea is coming to pick me up in about thirty minutes to head to her folks' house for Thanksgiving. I've got buttery… — Stacey Ballis Copy Share Image
“Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival… — Stacey Ballis Copy Share Image
I would definitely recommend getting a decent electric mixer. A good quality non-stick baking mat is also essential for creating those impressive… — Adriano Zumbo Copy Share Image
“The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh… — Stacey Ballis Copy Share Image
“As she piped rosettes, docked a sheet of dough, or doused a tart with sanding sugar, another world occurred on the doorstep.… — Diana Abu-Jaber Copy Share Image
The composition of my desserts is taken care of by the farmers' market. — Sherry Yard Copy Share Image
“I've never known anyone with the capacity for sugar that Adeena has. She'd demolished her waffles, which she'd drowned in syrup, and… — Mia P. Manansala Copy Share Image
“There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed,… — Stacey Ballis Copy Share Image
I am vegetarian. I have a sweet tooth, so I try and avoid desserts. I binge maybe once a month. I eat… — Vidya Balan Copy Share Image
“Sour cream brownies, banana pie made with vanilla wafers, lemon poppy-seed pound cake, strawberry shortcake, almond-scented tapioca, pecan blondies (oh... my... God,… — Sarah Strohmeyer Copy Share Image
I frequently say that I never share blame, I never share credit, and I never share desserts! — Beverly Sills Copy Share Image
