by Sherry Yard
from Desserts by the Yard
(Houghton Mifflin, 2007)
Makes 35 small dumplings
A bao (pronounced “bow”) is a Chinese bun. This version is like miniature chocolate-filled doughnuts. They’re made with sweet dough, filled with chocolate ganache, …

Tarte des Demoiselles Tatin
by Anne Willan
from The Country Cooking of France
(Chronicle Books, 2007)
Serves 8 to 10
In the mid- 19th century, the story goes, the demoiselles Tatin were left penniless when their father died. Luckily they …

by Laurent Tourondel and Michele Scicolone
from Bistro Laurent Tourondel: New American Bistro Cooking
(John Wiley & Sons, Inc., 2007)
Serves 6
My mom made this cake, from my grandmother’s recipe, for my 39th birthday. It makes a beautiful …

by François Payard with Anne E. McBride
from Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
(Clarkson Potter, 2008)
Makes one 9-inch savarin; serves 10 to 12
Savarin is a yeasty cake that is soaked with rum syrup …

by Sherry Yard
from Desserts by the Yard
(Houghton Mifflin, 2007)
Makes eighteen 3-by-6-inch triangles
Spago has always served this signature flatbread, which they refer to as their “matzo,” a playful reference, as it’s crispy, thin, and, maybe unlike matzo, irresistible. The …

by Sherry Yard
from Desserts by the Yard
(Houghton Mifflin, 2007)
Makes 1 Bundt cake
This is the densest, moistest coffee cake you’ll ever eat, made of alternating layers of rich sour-cream cake and a filling consisting of peaches …

by Alice Waters with Patricia Curtan, Kelsie Kerr, and Fritz Streiff
from The Art of Simple Food
(Clarkson Potter, 2007)
Makes one 9-inch round cake
Two of Alice Waters’s basic rules are “cook simply” and “eat seasonally.” There’s nothing …

by Laurent Tourondel and Michele Scicolone
from Bistro Laurent Tourondel: New American Bistro Cooking
(John Wiley & Sons, Inc., 2007)
Serves 6
This salad is my interpretation of a steakhouse classic. The original Caesar salad was created in 1924 …

Sfinci di San Giuseppe
by Gina DePalma
from Dolce Italiano
(W.W. Norton, 2007)
Makes 16 to 18 sfinci
At Babbo, we like to celebrate the Feast of San Giuseppe, or Saint Joseph’s Day, which falls on March 19. Mario Batali, …

Bomboloni con Crema di Vaniglia
by Gina DePalma
from Dolce Italiano
(W.W. Norton & Company, 2007)
Makes 20 to 25 bomboloni
I dedicate this recipe to my good friends German and Leak Casati. German grew up in Florence and met …

by Emily Luchetti
from Classic Stars Desserts
(Chronicle, 2007)
Serves 8
These triangles are like a crunchy pain au chocolat, with phyllo replacing the traditional yeasted dough. If you wish, you can dab a little raspberry jam on top …