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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A winter special, Salumeria Rosi's
braised radicchio manages to capture the rich warmth of a comforting cold-weather dish without being heavy.
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How do you invent a new loaf?
Grandaisy Bakery is known for its white, Italian-style breads. But after they opened a store on the Upper West Side, they sensed a demand for a "health" loaf.
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We can feast on apple desserts all year round, but they seem especially appropriate during the colder months. From classic tarte tatins to fancier versions found at restaurants, from apple milkshakes to apple butter-laced sundaes, pastry chefs in the city do all sorts of things. Check out ten apple desserts we love this holiday season.
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The holiday season brings with it all sorts of rich tastes and smells: eggnog and warm apple cider; the scent of baking cookies and gingerbread; cozy spices of cinnamon and nutmeg. But then there's peppermint, and the million different ways restaurants, bakeries and coffee shops in this city incorporate it into desserts. From housemade peppermint patties to candy cane ice cream, deciding where to start is the hardest part. Check our ten of our favorites.
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These fruit tarts at
Épicerie Boulud are $6.50 a slice, but they're huge, and easily shared between two. Flavors change daily, but always expect to find fresh fruit arranged in picture-perfect patterns,
almost too pretty to slice into.
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Hampton Chutney Co.'s dosas come with fillings both traditional and otherwise, but whichever you're in the mood for, it's a great place to grab a bite when you're in either SoHo or the Upper West Side. Just beware of long lines and lack of seats—like I said, this place is an institution.
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A fresh batch of brioche warm out of the oven is so good and simple on its own, it almost seems impossible to improve upon. But leave it to Bouchon Bakery to create the
Sugar Pie—a brioche round topped with copious amounts of butter and sugar whipped together, then baked a bit longer.
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The yeasty heart of the Daniel Boulud empire is hidden at the end of an East Village alley, through an unmarked door, and down a long, brightly-lit corridor. There, amid a phalanx of stainless steel ovens, mixers, and other machines, genial master baker
Mark Fiorentino and his team of assistants turn out a dizzying array of breads for Boulud's half dozen restaurants.
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Pumpkin madelines ($3.95) are sold in tidy bags of two at
Épicerie Boulud.
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