Tag Archives: Desserts

NYC Has a Brand-new All-Dessert Tasting Menu — and It Looks Impressively Ambitious

Source: Grub Street NY

Since March, Rory Macdonald has been baking cranberry-and-walnut bread, gianduja kouign amann, and sandwiches at his Flatiron shop Patisserie Chanson. It’s a higher-end pastry shop, for sure, but one you can still regularly stop by for a breakfast pastry, a quick lunch, or (in a nod to McDonald’s London …

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The Absolute Best Ice-Cream Sundaes in New York

Source: Grub Street NY

A weeklong series dedicated to exploring everything that’s happening in the world of ice cream right now.

An exceptional ice-cream sundae isn’t a DIY mess of toppings and sauces; it’s a single composed dish that highlights a careful mix of textures and flavors. (Also, sticking with tradition, a sundae involves …

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Here Is Shake Shack’s Master List of Special Custard Flavors

Source: Grub Street NY

A weeklong series dedicated to exploring everything that’s happening in the world of ice cream right now.

Many traits set Shake Shack apart from its fast-food competition: Surprisingly warm service, a pretty great hamburger, a possibly even greater chicken sandwich, those little buzzers, and the fabled Custard Calendar, …

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13 Places to Get Next-Level Soft-serve Ice Cream This Summer

Source: Grub Street NY

Is soft serve finally getting some respect? The World’s Best Pastry Chef (at least according to the publishers of the U.K.’s Restaurant magazine), Dominique Ansel, is a big fan. And so are the owners of the World’s Best Restaurant, Eleven Madison Park‘s Daniel Humm and Will Guidara. …

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Why the Chipwich Is the King of Ice-Cream Sandwiches

Source: Grub Street NY

There is no bad way to eat ice cream, of course, but as with all things in life, there are ways to do things that are better, too. Ice cream on its own, in a cup or cone, is a fine, if utilitarian, option. A few scoops with some banana, …

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6 over-the-top sweets at Atlanta’s Asian tea houses and coffee bars

Source: Atlanta Magazine

Doraville and Duluth have a plethora of Pan-Asian bakeries and cafes where creativity has almost become a competition. It seems every week, some prolific Instagrammer has unearthed yet another jaw-dropping food creation that defies expectation (and sometimes even seems to defy gravity). Cooler still, at some of these cafes, these dishes even take inspiration from other global trends—at the new Pan-Asian teahouse Boba Bee, for instance, there’s a mango ice cream creation topped with the sugary, chili-encrusted tamarind candy sticks kids often enjoy in Mexico. Many of these coffee shops and tea houses also have a large variety of over-the-top ...

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6 over-the-top sweets at Atlanta’s Asian tea houses and coffee bars

Source: Atlanta Magazine

Doraville and Duluth have a plethora of Pan-Asian bakeries and cafes where creativity has almost become a competition. It seems every week, some prolific Instagrammer has unearthed yet another jaw-dropping food creation that defies expectation (and sometimes even seems to defy gravity). Cooler still, at some of these cafes, these dishes even take inspiration from other global trends—at the new Pan-Asian teahouse Boba Bee, for instance, there’s a mango ice cream creation topped with the sugary, chili-encrusted tamarind candy sticks kids often enjoy in Mexico. Many of these coffee shops and tea houses also have a large variety of over-the-top ...

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This Is How the Best Cake in New York Is Made

Source: Grub Street NY

This tiny Greenpoint bakery’s takes on traditional cakes have turned a one-time “side project” into a neighborhood spot known for having the best cakes in all of New York. Their latest invention, the vanilla salted-caramel cake, offers the perfect balance of savory and sweet.

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Ashley Sue’s Baked Goods serves up “nostalgic junk food”

Source: Atlanta Magazine

Ashley Sue Holtzclaw, founder of Ashley Sue’s Baked GoodsPhotograph courtesy of Ashley Sue Holtzclaw Poptarts and chipwichesPhotograph by Ashley Sue Holtzclaw Amid the Latin candies that clutter the checkout counter at Old Fourth Ward’s LottaFrutta lie a few pristine wrapped handmade pastries: perfectly formed Pop-Tarts and mini chocolate chip cookie “chipwiches.” The treats are the handiwork of Ashley Sue Holtzclaw, founder of Ashley Sue’s Baked Goods, based out of Rex, Georgia—about twenty miles southeast of Atlanta. Holtzclaw studied at the Art Institute of Atlanta and worked under Chrysta Poulos (then pastry chef at 4th & Swift) and at the Candler Street ...

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Ashley Sue’s Baked Goods serves up “nostalgic junk food”

Source: Atlanta Magazine

Ashley Sue Holtzclaw, founder of Ashley Sue’s Baked GoodsPhotograph courtesy of Ashley Sue Holtzclaw Poptarts and chipwichesPhotograph by Ashley Sue Holtzclaw Amid the Latin candies that clutter the checkout counter at Old Fourth Ward’s LottaFrutta lie a few pristine wrapped handmade pastries: perfectly formed Pop-Tarts and mini chocolate chip cookie “chipwiches.” The treats are the handiwork of Ashley Sue Holtzclaw, founder of Ashley Sue’s Baked Goods, based out of Rex, Georgia—about twenty miles southeast of Atlanta. Holtzclaw studied at the Art Institute of Atlanta and worked under Chrysta Poulos (then pastry chef at 4th & Swift) and at the Candler Street ...

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The Absolute Best French Macarons in New York

Source: Grub Street NY

Macarons — the colorful, little, almond meringue dome sandwiches — may be most closely associated with Paris, but New York is a city that nevertheless loves its tiny, rainbow-colored pastries. Macarons were the thing long before baroque milkshakes and mermaid lattes arrived, and they still have a foothold in Manhattan. …

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DC’s Prettiest Dishes Actually Start on Paper

Source: Washingtonian Food

A lot of chefs whip out a pen to sketch a dish before picking up a knife to create it. Here, 1789 pastry chef David Collier’s “sweet-potato pie”—on paper, then in real life. He also sketched “the white album” and “chocolate malt mac.” The White Album Chocolate Malt Mac This article originally appeared in the February 2017 […]

DC’s Prettiest Dishes Actually Start on Paper” was first published on Washingtonian.

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