“The easiest panna cotta I have made.” “Absolutely delicious.” “Very dangerous.” That’s what folks are saying about this dessert.
You know how clafouti came into creation? Angels got confused when making breakfast and ended up with something in between custard and pancakes.
A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.
This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You’re welcome.
This Southern melding of pie and pudding is obscenely, ridiculously rich. Oh, Lord, just take us now.
“I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” says David Lebovitz. Uh, we’ll have one of those.
This panna cotta has the most luscious of textures. How to explain it? Hmmm. Sorta like swooping velvet over your tongue.
Uh, it’s got yogurt in it, so clearly this is health food and can be eaten in excess, yes? Well, that’s what we’re telling ourselves.
A silken panna cotta that’s bittersweet in the best possible way. Sorta like an adults-only take on a creamsicle.
Michael Procopio’s midlife crisis prompts him to think creatively in terms of using empty cat food cans. Shame he doesn’t have cats.
An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
Not a lot has changed since you last had this after-school classic. It’s still simple. And it’s still gosh darned comforting as heck.
A choose-your-own-ending recipe, with varying outcomes depending on whether you use bittersweet or semisweet chocolate. Suspenseful!
When life hands you too many doughnuts—yes, it’s possible—make pudding. You heard us. Doughnut pudding.
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