It may be easy to pick up Italian pastries at a local market, but they're actually fun to make. From biscotti to cannoli, a homemade Italian pastry makes dessert a real treat.See Popular Italian Pastry Recipes
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Pastry chef Mitchelle Dy sautes plums in Chambord, a black raspberry liqueur, to give the succulent fruit even more sweetness and a slightly boozy edge. She then lays the plums in a puff pastry crust filled with ground almonds. The tart is gorgeous, but -- because Dy prepares the almonds in a food processor and uses store-bought puff pastry -- it's simple to make.
Fragrant and airy, these puffs are perfect for appetizers or snacks.
The crispy, flaky layers of puff pastry mingled with Parmesan cheese make these appetizers a delicious addition to any party platter.
Enjoy these Italian cookies for breakfast with coffee or for dessert with cappuccino.
Dried tomatoes add a rich dimension to the flavors of this appetizer tart recipe.
When you want to impress, turn to this marvelous tart. The out-of-the-ordinary ingredients in a rich pastry shell will become your piece de resistance.
The fruit selection is yours for this dazzling dessert recipe. For juicier fruits such as berries, fold up pastry around the edges to hold in the sweetness.
These tiny appetizer tarts filled with dried tomatoes, basil, and cheese, are ready in 25 minutes. Make ahead and reheat them before serving.
It's that time again: Ben & Jerry's has just released its newest limited-edition flavor, and holy cannoli, it's not Holy Cannoli. Just plain old Cannoli. The ice cream maker's previous attempt at cannoli-flavored ice cream wasn't exactly a barn-burning success, reports the Huffington Post, so while B&J is unveiling their latest effort with plenty of fanfare, it might be telling that they dropped all reference to divinity in the name.
Of course we all like dessert pies (can anyone really make a reasonable case against apple pie?), but the cold winter months seem to call out for the warm savory goodness of pot pies. There's just something fundamentally satisfying about pulling a chicken pot pie from the oven--the golden brown crust, chunks of tender chicken, and creamy sauce studded with fresh vegetables call to the kid in all of us.
There's nothing worse than running out of turkey at the big Thanksgiving meal, which is why most of us are left with a few pounds of roasted bird come Black Friday. This year, instead of defaulting to sandwiches or soup, get creative with your stash. Turkey leftovers are a perfect addition to pot pie and casseroles, and you've already got a leg up on the recipes, since your turkey is roasted and ready to go.
Even the most accomplished chefs are intimidated by dessert (if you need proof, just check out any number of cooking competition shows). It's only natural, then, that amateurs such as ourselves wimp out at Thanksgiving and opt for store-bought pies or cakes. Whether it's the threat of homemade pie crust (why does mine always tear when I roll it out?!)
We have the forty-year-old California cuisine movement to thank for making terms like seasonal, local, fresh, and sustainably raised an everyday part of the way we describe the food we love to eat. California cooks like Alice Waters, of Berkeley restaurant Chez Panisse, helped create a whole new and all-American way of cooking, which just keeps on getting better and better. For our California Thanksgiving menu, we tip our hats to seasonal produce and innovative preparation that makes them sing--a butternut squash soup with apple and bacon; turkey with chestnut stuffing; vegetable sides that prize a blend of flavors; and a chocolate-pear cake, and a sweet-potato and pumpkin pie that will have your guests wondering if you hired a pastry chef for the big day (psst-- they're simple to make).
Whether you're hosting an Easter brunch or a wedding or baby shower, these seasonal spring appetizers will please any crowd.
If we had to guess, we'd guess there's a package (or two...or four...) of boneless, skinless chicken breasts in your freezer right now. And we bet that you also have a regular rotation of tried-and-true recipes for these dinnertime staples, predictable and (dare we say it?)