Celebrate National Peach Pie Day at Red Rooster Harlem

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Peaches & Cream at Red Rooster Harlem

Peach Pie Day is happening this Sunday, and we couldn't think of a better time to sneak in a slice of one of summer's most prized offerings. Try it with a twist at Red Rooster Harlem (310 Lenox Avenue, 212-792-9001), where pastry chef Melissa Camacho peels, poaches, and dices peaches before cooking them in a brown sugar and cinnamon mixture. She then layers a cornmeal cookie bottom with the mixture, adds blackberries for tartness, and covers the entire creation in a flaky pie crust.


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A Revised Recipe: Blue Ribbon Sushi Izakaya's Chocolate Bruno

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Steve Hill

Leave it to proud grandmothers to pass down recipes through generations; leave it to chefs to pass them down through menus. Eric and Bruce Bromberg take the latter approach with Blue Ribbon Sushi Izakaya's (187 Orchard Street, 212-466-0404) Chocolate Bruno, a dense chocolate mousse they first encountered when training with chef Bruno Hess from Le Recamier in Paris.


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Should You Seek Out Dominique Ansel's Peanut Butter Pretzel Lobster Tail?

Categories: Sweet Beat

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Adam Robb

Since pastry wizard Dominique Ansel trotted out his fluffy, knobby-knuckled pretzel dough lobster tails last week on Good Morning America, half the internet has described the new treat as Combos nostalgia and the rest has taken to calling it an engorged penis of Maldon-salted pastry. The above picture shows exactly what $8 buys you at Dominque Ansel Bakery (189 Spring Street, 212-219-2773) after you manage to get through the Spring Street storefront's crowded doorway.

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Floats Get a Boozy Upgrade at Empire Diner

Categories: Sweet Beat

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Empire Diner's Salty & Sweet float
We New Yorkers sure do love our culinary combinations. Maybe it's because we live in a city that moves too fast to grant us time to enjoy a singular offering's appeal, or perhaps we're just an insatiable breed that's already craving the next big thing while we're mid-Cronut chew.

Either way, we're glad Empire Diner (210 Tenth Avenue, 212-596-7523) is on the case with its "Salty & Sweet," a concoction of salted-caramel ice cream, Coca-Cola, and vodka that offers the pleasures of a caffeine fix, dessert, and libation all in one.

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In Season: Brown Sugar Corn Cake at the Gander

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The Gander's brown-sugar corn cake
We couldn't have our cake and eat it, too -- until we learned that Christina Lee, the pastry chef at the Gander's (15 West 18th Street, 212-229-9500), was putting vegetables in hers.

Summer was on the mind when Lee conceived of the brown-sugar corn cake, with plum, lemon verbena, sesame flax pecans, and ginger. "With summer comes fresh sweet corn, and delicious cornbread," Lee says. "I wanted to make a version of this, but something more moist and sweet."

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The Affogato Gets an Upgrade at Sirio

Categories: Sweet Beat

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The affogato is an espresso that can sate a sweet tooth, and a dessert that carries eye-opening powers. Literally translating to "drowned" in Italian, the original rendition sees vanilla gelato drenched in piping hot espresso, but the dish's straightforward composition also leaves room for experimentation.


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Celebrate National Ice Cream Day with Amorino's Macarons al Gelato

Categories: Sweet Beat

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Amorino via Facebook
Amorino's macarons al gelato

It's National Ice Cream Day on Sunday, and with already so many options in NYC to choose from, Amorino (60 University Place, 212-253-5599, 162 Eighth Avenue, 212-255-6471) presents eight more with its line of macarons al gelato.


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A Taste of the Elvis-Inspired King's Cheesecake at Delicatessen

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Delicatessen
The world is well aware of the colossal mark Elvis Presley left on the music industry, but he hardly left the food industry untouched. Just ask the team at Delicatessen (54 Prince Street, 212-226-0211), where chef Michael Ferraro and pastry chef Shana Feldman created a "King's" Cheesecake in the rock icon's honor for their summer menu.

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Meet the Ladies Behind the Boozy Prohibition Bakery

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Oysters and Champagne, tacos and tequila, port and cheese -- when it comes to food and drink, some pairings are unbeatable. When Prohibition Bakery (9 Clinton Street, 646-596-8294) owners Leslie Feinberg and Brooke Siem opened doors to their Lower East Side brick and mortar in June of 2011, they added their own contribution to this list: cupcakes and booze. "Leslie and I never had a grand plan to open up a boozy cupcake shop," Siem explains. "We just started baking and drinking in my apartment to pass the time, and it grew organically from there."

Here, the duo chats about how the Cosmo started it all, whaand how they "respect the booze," and what they're pouring themselves mid-bake shift.

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Ganache Gets a Kalamansi Twist at Hakkasan

Categories: Sweet Beat

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Jade Young

Consisting of just two ingredients, ganache has long been a sidecar component for desserts -- but at Hakkasan (311 West 43rd Street, 212-776-1818), pastry chef Rory Macdonald is giving it his undivided attention. Here, we chat with Macdonald about his kalamansi spin on the classic, how eucalyptus came into play, and how you, too, can definitely do this at home.


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