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Links 1 through 10 of 43 by Alyson Hurt tagged dessert

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We used frozen berries for our Icebox Strawberry Pie (which worked well for cooking and cost less than fresh) and cooked them down in a dry saucepan until they released their juices and the mixture was thick, concentrated, and flavorful. Because strawberries are low in pectin, the natural thickener found in citrus fruits and many other plants, we added some lemon juice, which perked up the flavor and tightened the texture of the filling a little. To thicken the filling further, we added a bit of unflavored gelatin, which produced a clean-slicing, not-too-bouncy pie.

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Cream-filled, glazed or even topped with bacon, doughnuts are an irresistible confection beloved across the country in classic and new forms. Here, Food & Wine names the best doughnuts in the U.S.

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Amanda Bensen tracks down the history of the hollow chocolate Easter bunny, while musing, "Isn't it cruel to disappoint kids, who bite into what looks like solid chocolate and are confronted with emptiness?"

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