When a burger is served on a fried bun, there are usually two glazed doughnuts involved. Legend has it that crazy creation is called the Luther Burger, in honor of Luther Vandross. But after decades as a cult classic, this sickeningly sweet burger has been overshadowed by another fried bun. And this one's even more American: Deep-fried Twinkies. Philadelphia burger joint PYT just released this bad boy last month.
Bread pudding is a pretty popular dessert this year, but nothing compares to Tracy Dempsey's "Pig in the Orchard" version. With Applewood smoked bacon, Granny Smith apples, and cinnamon ice cream, this dish features the best of breakfast and the best of dessert all in one.
This Gâteau Marjolaine has three layers of mousse separated by wafer-thin almond meringue. Each layer of mousse is a distinct flavor: hazelnut, praline, and coffee. Then the whole affair is topped with thick, rich chocolate ganache. As delicious as it is, this classic French dessert wouldn't be quite as good without Dark Chocolate Sorbet by its side, served in a small tuile bowl, which is satisfying to crush apart with the tip of the spoon.
Duck is known for its gamey flavor, but that doesn't translate at all to the ice cream. Instead, it has an incredibly rich, buttery flavor with just a hint of savory... something. It adds soft nuttiness that's like the savory goat milk flavor in cajeta, but the similar note in Chef Country Veldaor's Duck Fat Ice Cream is much, much milder.
Can you believe there's a place on earth where you can order a slice of pizza pie a la mode? This Philadelphia pizzeria has a one-of-a-kind special that no other shop will dare replicate: a slice of cheese pizza topped with fresh basil and three small scoops of pizza-flavored ice cream.
The strudel tasted alone isn’t too exciting — edible, yes, but nothing to return for. With the gelato, however, the whole dessert becomes much more enticing. Bursting with ripe figgy flavor, it’s downright juicy with pieces of whole fruit stealing the show.
[Feature photo from StarChefs.com, Aliza Eliazarov]
These restaurants aren't skimping on the goods, either, and a few have planned different specials every month to accommodate dietary restrictions (or for those who just don't want to eat grilled beef heart). Here are a few bites to look forward to.
When it comes to developing your healthy lifestyle, don't expect to make a complete 180 overnight. Instead, focus your efforts on one habit at a time to create lasting change and see real long-term results.
Pastry chef Katy Peetz‘s strong suit is her creativity, displayed with wild abandon in the kitchen. From chamomile gelato and cherry hyssop semifreddo to tomatillo cornbread and cinnamon sugar corn nuts, Peetz is not afraid of playing with flavors.
Although quite decadent, it is very simple, using minimal ingredients. The 80 percent cocoa dark Valrhona chocolate is truly the star, and it deserves the spotlight. The cake is great alone, and it's out-of-this-world with its companion, Meyer Lemon Marmalade. The citrus flavors really zing in this marmalade without being too sour or too sweet.
These 10 ice creameries craft artisanal versions of classics like chocolate and vanilla, but they also offer wacky one-of-a-kind flavors that will leave chefs and home cooks alike with a dose of inspiration.
The layer of chocolate shavings on top takes this from basic to blissful by adding not only a deeper flavor but a pleasant texture as well. The richness of the dark chocolate contrasts the mellow sweetness of the coconut pudding; in that sense, it really is just like a Mounds candy bar, just with the sugar content dialed down.
I Myself Have Seen It somehow manages to capture many aspects of life in a small space, a feat accomplished by Kiki Smith's obsession with mirroring the everyday things around here—people, animals, art history and, most importantly, that je n'ai sais quoi that makes the ordinary as off-putting as it is familiar.