For once, I got something other than banana pudding at Magnolia Bakery in the West Village. This month, it seems only right to eat a pumpkin dessert if the option makes itself present. Behind the glass cases were rows...
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Photograph by Robyn Lee Monteleone's many cheesecake fans had to go cold turkey when it closed for renovations a few years ago, shortly after I included it in my cheesecake round-up in the Times in 2004. It finally reopened...
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The miniature pecan crusted cheesecake ($5) from Big Girl Baking Co. tastes less like cake, more like mousse. Although it's made of your typical rich cheesecake ingredients—including cream cheese, sour cream, sugar, eggs, and butter—it has a light, fluffy,...
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No food styling was involved in this photo. Sorry. Right across from Penn Station, D'Aiuto's Pastry Corporation has that old-timey New York facade that makes you want it to be good. Unfortunately, the danishes, fritters, pies, and Italian ices...
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