When the heat’s on, the last last thing you want is kitchen time at the stove or have the oven blasting. This is when sorbets,
This delicious summer cake is a hybrid cross between a classic French clafouti and a coffeecake. It has a very moist, dense crumb due to
My all-time favorite plums are Santa Rosa plums, created by none other than the famous Luther Burbank, who lived in the Santa Rosa Valley at
These days when we think of rhubarb, we think strawberry-rhubarb pie. It wasn’t always that way, however. Rhubarb was a very popular vegetable, easy to
These rich, chocolaty spice bars are delicious year round, but are particularly comforting curled up next to a fire with a good book and a
It’s Fat Tuesday, the last day of Mardi Gras. Time to eat Beignets and drink Cafe au Lait, best made with a coffee-chicory blend or
It’s the end of the holiday season. You’re cleaning out the refrigerator and discover a big chunk of stale pound cake wrapped in foil. Or,
No matter how carefully we want to eat, there are times when nothing short of a good dessert will do. These scrumptious baked donuts
Are you crazy for stuffed eggs too? Really, I can’t imagine spring and summer picnics – inside or out – without these silky smooth, delicious
Most traditional comfort foods were born from necessity, are steeped in tradition and evoke such strong memories of childhood that no matter how simple, (and
Courtesy of David Lebovitz, My Paris Kitchen; Ten Speed Press; 2014 I grew up on apricots, both fresh and dried as well as apricot desserts.
Courtesy of David Lebovitz from My Paris Kitchen; Ten Speed Press David Lebovitz is a master dessert maker and a good instructor as well. Although
My visit to Devon, Somerset and London, this last October was more exhilirating than I could have possibly anticipated. At times I felt a
What’s not to love about shortbread? Buttery, slightly crunchy, fully satisfying with coffee or tea, in a lunchbox, watching TV, late night treat — in
The first time I had Nutella was in a very unlikely place — on the island of Tahiti! Because Tahiti is a French Protectorate, all
Long before the California food revolution began, my mother was given one of these dazzling tarts as a gift. It was a predecessor of the
Excerpted from THE BAKING BIBLE, © 2014 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened
Every serious baker has a pie crust recipe she swears by. All butter. Butter and shortening. Lard. Ice water. Handle it lightly and refrigerate immediately!
