At
Maharlika on 1st Avenue, the brunch menu is filled with an abundance of meaty Filipino favorites. But the one sweet entree offered is certainly worth considering.
Mango French Toast ($13) features fresh mango tucked between two slices of bread,
almost too custardy at the center.
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Charbonnel et Walker is tucked away on the 8th floor of Saks Fifth Avenue, a little chocolate emporium with chocolates and plated sweets delivered on a conveyor belt.
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Laughing Man Coffee & Tea recently opened on Duane Street in Tribeca, a tiny cafe with barely enough room to seat two. It's more of a grab-and-go sort of spot, but with a few special touches.
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For this Valentine's they're putting out a special edition
red velvet cupcake ($2.75) with whipped cream cheese frosting and cake crumbles to top.
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Whoopie Pies are the latest addition to the collection of baked goods by
Hot Blondies Bakery. Big, cakey and plush cookies in four flavors.
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Six different layers in this
Mint-Chocolate Cake ($6.95) from Bouchon Bakery, and I can't decide which I like best. Is it the mint-jelly and chocolate ganache quenelle that tops off the slice? Or maybe that pure white layer of vanilla bean mousse? It's hard competition when pitted against soft green mint mousse and a brownie-like chocolate cake. And don't forget about that layer of milk chocolate mousse!
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This could be breakfast, lunch, or dessert. I prefer it in the afternoon, with a cup of hot tea. I'm not a big fan of the ice cream at Van Leeuwen, but the waffles are incredible.
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Poi Doughnuts ($8) at
Lani Kai come eight to an order—tiny, puffy orbs dusted in powdered sugar.
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There's a season for everything, and the first few months of each year are the season for warm chocolate desserts. From the silky hot fudge that tops ice cream sundaes and soft-serve filled eclairs, to molten chocolate cakes (and one with a molten green tea-white chocolate interior!), we've got you covered. Check out nine warm chocolate desserts we love this winter.
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La Maison du Chocolat's famed
Eclair Marron ($7.50) shows up every winter, from December until the end of Feburary. Their pâte à choux is as good as it gets, light though rich in butter, piped thin, true to the chocolate shop's elegant style.
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