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Italian meringue is easily my favorite meringue. It’s glossy and marshmallowy and incredibly versatile. Unlike basic French meringue, which involves simply whipping egg whites and sugar together and must later be cooked to be safe for eating (which is great in things like a pavlova), Italian meringue is cooked in the process of making it. …

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When you’re stuck at home, there’s little that’s more soothing and rewarding than engaging in some stress baking. Baking is predictable. If you follow the instructions things turn out pretty well. There’s nothing scary about it. The stakes are low. No one will die if you screw this up. And, unless you have a major …

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Here they are. Warm, soft whirls of dough. They’re coffee cardamom morning buns. And they’re just the thing for a weekend brunch. When you want something sweet but not too sweet. And familiar and comforting but not boring. And special but not too much trouble to make from start to finish in one morning. These …

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These brownies, oh, these brownies. These almond shortbread brownies are something special. They might be the dessert I’ve made the most frequently in the last ten years. They are rich fudgy brownies baked on a buttery shortbread crust. Before the first time I made them, it never occurred to me that brownies would benefit from …

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