You are not logged in

New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

1-6 of 6 Results
Sort By:

Recipe Name

Cuisine

Dish

Images

Baked Peach Tart

"Baking intensifies the flavor of the peaches, and it’s a great platform for ice cream."

Chef: Karen Demasco

Served At: Craft

  • American
  • Dessert
  • Desserts: Pies/Tarts

Caramel Popcorn

Invoke childhood memories in your guests sophisticated goody bags filled with caramel popcorn.

Chef: Thomas Keller

Served At: Per Se

  • American
  • French
  • Dessert
  • Sides
Chocolate-Hazelnut-Banana Streudel

The coffee whipped cream pairs well with the chocolate and bananas, adds an extra spice layer, and is more sophisticated than the plain variety.

Chef: Deborah Snyder

Served At: Lever House Restaurant

  • German/Austrian
  • Dessert

Glazed Black Mission Figs With Fall Spices

Drizzle them with honey, wrap them in bacon or prosciutto, or try these sweet specimens as a simple dessert.

Chef: Daniel Humm

Served At: Eleven Madison Park

  • American
  • Dessert
Orange Tart

Thinly sliced oranges, Grand Marnier, and orange marmalade go into this elegant tart.

Chef: Egidiana Maccioni

  • French
  • Dessert
  • Desserts: Pies/Tarts

Peanut Brittle

This traditional recipe doesn't call for much more than butter, corn syrup, and roasted peanuts.

Chef: Karen Demasco

Served At: Craft

  • Dessert
  • Desserts: Candies

Still can't find what you're looking for?
Advertising