by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 6 crème brûlées
“Sensual self-indulgence” is a custard that goes by the name of crème brûlée (literal translation: burnt cream). Crème brûlée’s …

by Alice Medrich
from Pure Dessert
(Artisan, 2007)
Makes one 9 1/2-inch-round or a 4-by-14-inch rectangular fluted tart
The subtle citrus notes in this dark-chocolate tart come from pink grapefruit and blood orange zest. The flavor and scent of …

by Alan Rosen and Beth Allen
from Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake
(Taunton Press, 2007)
Makes one dozen little fellas
There seems to always be another Key lime recipe to try, and this one …

Far Breton
by Richard Bertinet
from Crust: Bread to Get Your Teeth Into
(Kyle Books, 2007)
Makes 1 far
Far Breton is a specialty of Brittany. (Far is derived from the Latin farina, meaning “flour.”) When I was growing up, …

by Julee Rosso and Sheila Lukins
from The Silver Palate Cookbook: 25th Anniversary Edition
(Workman, 2007)
Makes 8 to 10 portions
The scarcest of all American berries is the blackberry. Count yourself lucky if you happen to have a …

by Emily Luchetti
from Classic Stars Desserts
(Chronicle, 2007)
Serves 6
I taught many baking classes during my years at Stars. This recipe was served at the restaurant and taught in classes from Seattle to New Jersey. It was …

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 Dorie Greenspan
from Baking: From My Home to Yours
(Houghton Mifflin, 2006)
Serves 8
Can something you’d be happy to serve at the end of a fancy dinner party also be something you’d be happy to make when …

by Andrea Froncillo with Jennifer Jeffrey
from The Stinking Rose Restaurant Cookbook
(Ten Speed Press, 2006)
Serves 4
At the Stinking Rose we don’t think that there can ever be too much of a good thing. Don’t believe us? …

by Dave Lieberman
from Dave’s Dinners
(Hyperion, 2006)
Serves 10 to 12
This bread pudding is heavenly and sinful at the same time. I use dense rich challah that sets into a creamy soft custard. But it’s the chocolate …