Stella Parks's Blog, page 4

Meet the Towering, Insanely Creamy New York���Style Cheesecake of Your Dreams

This ultra tall cheesecake tastes great no matter how you bake it, but is most impressive when made in an eight- by four-inch deep pan.
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For the Most Jaw-Dropping, Stupid-Tall Cheesecakes, You���ll Need This Pan

A cheesecake pan designed according to Stella Parks's specifications, specifically for a towering New York-style cheesecake.
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American Buttercream x Ganache = Double-Chocolate Frosting

This recipe combines the simplicity of American buttercream, a straightforward combination of butter and powdered sugar, with the richness of ganache for a creamy, complex, and none-too-sweet chocolate frosting.
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Nutty, Creamy, and Fresh: How to Make the Best Hazelnut Ice Cream

Fresh mascarpone lends a sweet richness to this nutty, hazelnut-infused ice cream.
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Mix and Match Fruits and Spreads for an Easy, Customizable Fruit Tart

Whether the individual elements are store-bought or homemade, a crispy sheet of pie dough topped with your favorite whipped cream or spread makes an easy foundation for a rustic fresh-fruit tart.
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Homemade Pistachio Paste Opens Up a World of Pistachio Desserts

With a few key ingredients to highlight their natural flavor, raw pistachios of any type can be made into a thick and versatile paste.
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How to Blanch Pistachios (and When You Need To)

If you've ever made pistachio ice cream that didn't really taste like pistachios, chances are your task was thwarted by musty pistachio skins. Fortunately, removing that papery peel is an easy (though time-consuming) task.
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Use Freeze-Dried Fruit for the Most Vibrant, Flavorful No-Churn Ice Cream

Unlike fresh fruit, which is loaded with water, freeze-dried fruit is a zero-moisture ingredient that helps stabilize this no-churn ice cream, while adding a concentrated dose of flavor and color.
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No-Churn Mascarpone Ice Cream Makes an Easy and Elegant Summer Dessert

Where most no-churn ice creams call for a can of sweetened condensed milk, this recipe relies on fresh mascarpone instead, giving the ice cream a light but creamy richness and a nuanced dairy flavor.
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Coconut Oil Is Key to These 18 Dessert Recipes

From doughnuts and scones to homemade cookie butter, coconut oil is the secret weapon in so many of our favorite dessert recipes.
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