dessert

Raspberry Macarons Recipe

By Ashley Bode | May 24, 2012

macarons

Other than being symbolic of Parisian Romanticism, what makes macarons so special is that they seem to be impossible to make at home. However if you’re seeking to fulfill your need for an indulgent challenge, then this will be quite a satisfactory endeavor. This recipe, a combination of french translation and the trustworthiness of Martha Stewart, can easily be modified for different flavors of macarons. In this case, fresh raspberry preserves are used for the filling and bring a light summertime touch to the airy cookies.

Snickerdoodle Biscoff Sandwich Cookies Recipe

By Joanne Bruno | May 24, 2012

snickerdoodle

If you haven’t heard of or discovered Biscoff spread, I’m not sure whether to tell you to run as fast you can away from this post or towards the supermarket to pick up a jar but at least now you’ve been warned. Biscoff spread is made from ground up Biscoff cookies (those cinnamon and graham cracker cookies that are given out on airplane flights.)  Both Trader Joe’s and Whole Foods now make a similar version that is called Speculoos spread that is equally delicious. While Biscoff is great eaten straight from the jar, here it’s turned it into a frosting of sorts and sandwiched it in-between two Snickerdoodles, which, with their cinnamon-sugar coating, are arguably one of the most delicious cookies out there.

Grilled Peaches and Yogurt Recipe

By Kelly Yandell | May 24, 2012

grilled peaches and yogurt

Peaches are one of those jewels that are best eaten in their natural state but why not throw a half dozen into a pie or a cobbler, and save a few for this delicious dessert. The heat from grilling enhances the sweetness and creates a gorgeous texture to go along with the incomparable fuzzy skin of the peach. Temperature, taste, and texture combine to make a truly sensual bite.

I paired the peach with one of nature’s other gifts, honey as I was honored to use a few precious spoonfuls of honey collected by my friend Melissa in her own backyard hive. Her bees in Healdsburg, California feast on pollen from her nearby vegetable garden and all of the bounty that Sonoma has to offer. The Greek yogurt in this recipe is a tangy counterpoint to the sweetness of the peaches and honey. From start to finish, this is a 20 minute recipe.

Note: Try to find yogurt with a firm texture so that you can scoop it up as you would ice cream. Runny yogurt will taste just as nice, but will not make quite the presentation. If you are making several servings, you can scoop the yogurt with a small scooper, and place the scoops of yogurt on a plate. Set the plate in the freezer while you complete the recipe. This makes the yogurt more firm and able to stand up to the residual heat of the peach. Just don’t leave the yogurt in for more than about 10 minutes or it will begin to freeze and crystallize.

Photos: Kelly Yandell

Vanilla Frozen Yogurt Recipe

By Lindsay Hunt | May 24, 2012

5732440770_4695f600bd_b
vanilla, frozen yogurt, Greek, yogurt

Photo by Amesis

Greek yogurt is hailed for its richness and low caloric count. One cup of the nonfat variety has only 130 calories, and while it’s packed with protein, it makes a great choice for breakfast with Rhubarb Compote or homemade granola. A dollop on top of pecan pie or folded into a fruit salad offers a tangy richness and is much healthier than sour cream. This recipe comes from David Lebovitz’s cookbook, The Perfect Scoop, allows the perfect opportunity to try Greek yogurt out in frozen form. And it is truly delicious. The frozen yogurt is extremely creamy and it tastes great with just about any ice cream topping you can imagine. Bye bye expensive frozen yogurt shops, hello homemade!

 

Satisfy your sweet tooth all the time with these easy recipes: 

No Cook, No Bake Summer Friendly Pies 

How to Make Popsicles 

10 Desserts to Satisfy your Sweet Tooth

7 Frozen Treats to Try This Weekend 

 

Recipes

Yes, Chef Chocolate Molten Cake

By Marcus Samuelsson | May 9, 2012

Photo: Back to the Cutting Board

Chocolate Molten Cake

Some readers may recognize this as the winning dessert in Marcus’ Chopped All-Stars episode that won him the chance to compete in the All-Stars finale. This gooey chocolate cake with candied beets takes a bit of prep but yields tremendously indulgent results; highlighting a great accomplishment in the Yes, Chef journey.

Want more Yes, Chef recipes?

Tomato and Watermelon Salad

Corn Pancakes with Chili-Covered Gravlax

Fish Tostadas

Salsify Soup with Marinated Mushrooms

Photo courtesy of Back to the Cutting Board

Recipes

Chocolate Raspberry Tart Recipe

By Joanne Bruno | May 7, 2012

chocolate raspberry tart

This tart should come with a warning: “Proceed with caution!”

Its luscious chocolate ganache filling will reel you in while the raspberry preserve center is what will keep you coming back, bite after bite; sliver after sliver.  Cutting the richness so that you never think, “Oh this is too much” and instead  are constantly leering into the pan thinking, “Well, I suppose one more can’t hurt.”

It can’t. Read More

Recipes

Chia Seed Pudding Recipe

By Madeleine Ignon | May 1, 2012

chia seed pudding

If you’re looking for something simple and sweet to munch on this spring, this is the perfect solution. Chia seeds, magically and with the smallest input of effort, make a wonderful, healthy pudding. Much like the way they take on a tapioca-like texture in the popular kombucha drinks, they gelatinize when soaked in water or nut milk. Add a little sweetener, and you have instant pudding.

As I have been finding out, they are very versatile in cooking, and you can also eat them raw sprinkled over cereals or grains. Plus, they’re packed with fiber, calcium, and omega-3s, making it a great alternative to other sugary snacks. Add your favorite fruit to make it an even more enjoyable easy spring dish!


Recipes

Spiked Butterscotch Tart Recipe

By Saira Malhotra | April 27, 2012

spiked butterscotch tart

Butterscotch has a vintage-like presence in our dessert selections. It occasionally makes an appearance at the ice cream stand or perhaps takes the form of a hard candy (offered, no doubt, by the hands of a grandparent), but that is about it!

This week, I had the craving for something buttery and smooth. I sought a dessert that tasted like a Werther’s Original but with an ‘adult’ edge to it. What could fit the build better than a ‘spiked’ butterscotch tart? The result: a creamy toffee-tasting tart with a ‘hum’ of warm scotch.


Recipes

Gluten-Free Chocolate Chip Cookies Recipe

By Madeleine Ignon | April 13, 2012

chocolate chip cookies

Maybe I am slow to catch on, but my new favorite baking ingredient is almond meal, also known as almond flour. I don’t have a gluten allergy, but I love baking with it as an alternative to flour because then everyone can afford to indulge in a sweet treat.

I find that baking with almond flour yields lighter results, and adds a bit of protein and texture to boot. This recipe is a take on the classic, but made a little healthier. Obviously, glass of cold milk required.

Recipes

Pistachio, Pecan, and Goji Berry Bites Recipe

By Aine Carlin | August 11, 2011

Photo: Aine Carlin

Photo: Aine Carlin

While I don’t have a massive sweet tooth, my afternoon pick-me-ups usually come in the form of something sugary. Since I’m trying to limit my cane sugar intake, I’m relying on fruit (frozen, dried, and fresh) to do the trick.

I’ve made so many variations of these raw balls that I’ve actually lost track of all the many and varied combos, but what I do know is that shredded coconut works exceptionally well in these sweet and chewy mouthfuls. Read More

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger