It was impossible to decide whether to buy nectarines or peaches at the Farmers Market several weeks ago, as both were so incredibly sweet, juicy,
A Quick history of pie According to historical accounts, pie has been around since the Egyptians, and they probably learned about pies from the Greeks.
This recipe comes from, A Baker’s Passport, written by Susie Norris. Susie says, “Before the ‘British Bake-Off’ television show, a competition smoldered in Bakewell, Derbyshire
This is an amazingly smooth, creamy, over-the-top delicious tart. I had been traveling through Italy and Greece for three weeks then spent two days in
No one I’ve ever known has declined a piece of fresh, homemade pie. Although some version of pie is eaten in nearly all cultures, fruit
Flo Braker is a fabulous baker and her book Baking for All Occasions is filled with wonderful creations. One of our all time favorites, which
It’s hard to imagine anyone who doesn’t like cherry pie. Making it is another story, however, as putting together a good pie crust can be
My recent trip to Costa Rica was fortuitous in several respects, not the least of which was that one of my favorite tropical fruits was
This is an especially rich and creamy pie, one that is memorably delicious. You remove it from the oven before the custard splits but after
Those of us crazy about fruit watch the farmers markets and stores like hawks, waiting for the first berries to arrive as the signal that yes,
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
Adding a little creme fraiche when you are whipping cream will help to stabilize it. No deflating, leaking or other problems, and no need to
Courtesy of Anne Baldzikowski, Easy Artisan: Simple Elegant Recipes for the Everyday Cook Anne says, “This is a favorite dessert at summertime parties when we
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.
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Chestnut Jam Tart Makes 10 servings Alice says, “A
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!
I admit I could never imagine Maple Sugar Pie or Maple Syrup Pie. I flat out love pure maple anything, but an entire pie made
While this recipe involves some time and dedication, it isn’t difficult. It was inspired by a recipe in Sunset magazine, which I’ve adapted. For instance,
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