It's a teardrop-shaped creation, equal parts milk chocolate mousse and pistachio mousse.
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For all you canelé fans out there—put
Petrossian on your list of go-to places. In addition to Balthazar, and
Les Canelés de Céline, this upscale French caviar house bakes fresh canelés on a daily basis.
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At
Petrossian, the best part of this
Apple Turnover ($3.75) is the crust. Neat little crimps, crisp to the bite, line the edges; it's a perfect triangle fold dusted in sugar and puffiest at the center.
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In honor of Serious Eats Bakery Week, we set out to answer a question that's been on our mind for ages:
what's the best baguette in New York? Because for every
good baguette, there are dozens of disappointments. Tough, mouth-hurting crusts or doughy, spongy insides. A dried-out crumb or a flavor that's too sweet or too sour or just plain bland. We're tired of suffering bad bread—and wanted to find you the best in the city.
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Yesterday, we checked out our
the best bakeries in New York City for cakes, cookies, and more; this morning, it's all about the pastries. While you'll find croissants in just about any bakery,
good croissants, tender and flaky and buttery, are much harder to find, as are almond croissants and
pain au chocolat. But you'll find some excellent ones in these New York bakeries, along with tarts and caneles and palmiers and much more.
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We've got a tartufo with silky hot fudge, my favorite blueberry tart in the city, a tiramisu to die for, and an equally divine chocolate eclair—as well as a soft-serve stuffed eclair in the East Village. There's hot breakfast ensaimadas and a classic on Aquavit's dessert menu. And don't forget the Whoopie Pie!
Today, our Top 10 Desserts of 2010.
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A good croissant is hard to find. To turn a butter-based dough into a pastry that's simultaneously soft and flaky, shatter-crisp and mouth-meltingly tender, is a difficult thing indeed. Where is the best in New York City? We found out.
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[Photo: Kathy YL Chan] The sweets at Petrossian—cakes, pastries, cookies—blow me away time after time. There are only few New York bakeries that never fail to impress, and this is one them. But it's rarely the first place that...
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Oatmeal from Prime Meats. Not quite the best in New York, but tasty just the same. [Photograph: Robyn Lee] There are two kinds of people: Those who understand why one would order oatmeal from a restaurant, and those who...
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[Photo: Kathy Chan] The danishes at Petrossian are so perfect and petite, I could have easily mistaken their origin as a Japanese bakery. Buttery though light, the pastry is filled deep with house blackberry preserves (chunky with whole berries)...
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