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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Wayfarer Pastry Chef Aleishe Baska Breaks Down the Semifreddo

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The Passion Fruit Semifreddo at The Wayfarer

As we edge our way into summer, consider the semifreddo. This dessert's name translates to "half frozen" in Italian, and it's a dish that's not too hot, nor too cold. Therefore, according to Wayfarer (101 West 57th Street, 212-691-0030) pastry chef Aleishe Baska, it's just right. "I love their versatility -- they can be fruit, nut, or chocolate-based," she explains. "I usually describe them as frozen mousse because it best captures their light and airy texture." Here, we gain more insight from Baska on the Goldilocks of desserts, in addition to how she puts her own spin on the classic.


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This Ode to the Outdoors Is Actually a Chocolate Dessert

Categories: Sweet Beat

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The Chocolate Terrarium at Spot Dessert Bar

While we're trying our best to forget the haunting subzero wind chills of this winter, a chat with chef Ian Kittichai of the East Village's Spot Dessert Bar (13 St. Mark's Place, 212-677-5670) reminds us that there may have been one positive outcome of a polar vortex: inspiration.


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