by Tessa Kiros
from Falling Cloudberries: A World of Family Recipes
(Andrews McMeel Publishing, LLC, 2009)
Serves 8 to 10
This is a typical southern combination of flavors: ricotta, the burstingly ripe oranges and, every Italian’s obsession, chocolate. It …

by Carole Bloom
from Bite-Size Desserts
(Wiley, 2009)
Makes 6 servings
Use six 2-ounce mini martini glasses or bowls
I love the flavor of caramel, and when I made this mousse, I found myself cleaning the bowl and licking the …

Pudim de Chá
by David Leite
Serves 8
This recipe is adapted from a dish by Maria Alexandre, a marvelous home cook in the Ironbound district of Newark, NJ, a haven for immigrants from mainland Portugal and the …

by Donna Marie Desfor
Serves 8
Croissants are a breakfast and lunch favorite, especially when you’re entertaining a crowd. But you can also transform your buttery, airy leftovers into an inspired dessert laced with the flavor of …

by Ina Garten
from Barefoot Contessa Back to Basics
(Clarkson Potter, 2008)
Serves 6
Freshly squeezed lemon juice is an essential element of my cooking. I almost always add the grated lemon zest because there’s even more flavor in …

by Jeffrey Alford and Naomi Duguid
from Beyond the Great Wall: Recipes and Travels
in the Other China
(Artisan, 2008)
Makes about 6 cups
This delicious version of rice pudding, known as de-sil in Tibetan, uses broken rice (the lowest grade of …

by Ellie Krieger
from The Food You Crave
(Taunton Press, 2008)
Serves 4
Puréed and strained raspberries give this luxurious whipped dessert a gorgeous, bright pink color and a lovely tanginess to balance the sweet yogurt-cream base. It is …

Store-bought pumpkin bread is layered with vanilla pudding, pumpkin butter, and caramel sauce for a fast, easy, delicious dessert in minutes.

by Trisha Yearwood with Gwen Yearwood
and Beth Yearwood Bernard
from Georgia Cooking in an Oklahoma Kitchen
(Clarkson Potter, 2008)
Serves 8
We should rename this recipe “Goldilocks Pudding.” My mother’s notes say she made several attempts at my dad’s …

by Nate Appleman and Shelley Lindgren with Kate Leahy
from A16 Food + Wine
(Ten Speed Press, 2008)
Serves 12
When I tasted chocolate custard garnished with sea salt and olive oil on a visit to Italy, I knew …

by David Waltuck and Andrew Friedman
from Chanterelle: The Story and Recipes of a Restaurant Classic
(The Taunton Press, 2008)
Serves 6
I’ve always been attracted to the idea of elevating home food, and this dish from Kate Zuckerman …