Jasper Mirabile Jr. — owner of Jasper’s Italian Restaurant and Marco Polo Italian Market — has plenty of dessert recipes up ...

Puff pastry is what I reach for when I want to look impressive without actually working that hard. These recipes let the ...

Masterful patissiers in Zurich are satisfying the Swiss city’s sweet tooth with a slew of artisanal treats, from strawberry ...

Vanilla Pastry Cream is a delicious, versatile baking element consisting of rich, luscious cooked custard, used in many ...

To accompany our feature on pastries, we asked chefs to share their recipes for favorite treats that, together, amount to a ...

Jacques Pépin’s Creme au Chocolate is a cross between chocolate mousse and chocolate pudding, made with a custard of milk, eggs, and sugar that boils briefly. He stirs the hot mixture into bittersweet ...

What are you going to do with the rest of that carton? Turn it into something extraordinary, from silky pastas and cozy soups to decadent desserts and baked goods. Molly McArdle is Food & Wine's ...

"Heavy cream is one of those things that is always in my fridge," writes cookbook author Stacey Ballis. "It’s the perfect way to smooth out a sauce, add a creamy texture to a dessert, and is essential ...

From Iranian aromatics to Vietnamese tropical touches, explore these different, globally-inspired recipes for crème caramel – the smooth and silky, caramel-crowned French custard. With its gleaming ...

I would like to be emailed about offers, event and updates from Evening Standard. Read our privacy notice. There is a world without strawberry sandos and Dubai chocolate everything. A world with ...

Thanksgiving for all: Diabetic-friendly pumpkin pie with maple-ginger crust Thanksgiving for all: Gluten-free pull-apart dinner rolls that retain their chewy texture Thanksgiving for all: Three ...

A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers. In this recipe from ...