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magazine 2008 05 coconut and ricotta pancakes with ginger syrup
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Fluffy ricotta pancakes + Quick blueberry sauce = Other pancake recipes don’t stand a chance.
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The airy brittle known as honeycomb just may be our new favorite confection; mixed into butter it’s a sumptuous add to frostings and a sweet topper for biscuits.
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This is our quintessential summer dessert: rich ricotta cake swirled through with jammy berries in every bite.
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Our best pancakes are easy to make on a moment’s notice with ingredients you have on hand.
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Sweet and creamy meets crunchy and tart.
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Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more.
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These pumpkin pancakes are tall and light, highly spiced, and the perfect way to relish a crisp fall morning.
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Aromatic and flavorful, this tender butter cake features both coconut and cardamom for a floral, tropical take on classic yellow cake.
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Crispy cookie lovers, unite! These lacy, chocolate-dipped florentines are thin, snappy, and surprisingly easy to pull off.
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Tandem Coffee + Bakery’s coconut cream pie recipe riffs on the classic in all the right ways.
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If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter.
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This is also great with maple syrup; you can use any kind of pear or apple, too.
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Breakfast just got a major upgrade.
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This delicate cheesecake is cooked in a water bath and steamed for a supremely light texture. To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake pan inside and out with heavy-duty, 18"-wide aluminum foil.
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There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
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This reader requested recipe is from the April 2003 issue (pictured above).
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A swirled beauty of coconut and strawberry ice creams with a salted press-in graham cracker crust.
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Secret ingredient time! Crushed matzo meal adds depth to this ricotta cheesecake recipe.
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