This banana custard tart is what I want banana cream pie to be. I like banana flavor, and I don’t mind banana texture when I’m just eating freshly peeled fruit or when it’s baked into banana bread, but the mushy and slightly fibrous texture buried under a layer of smooth pastry cream just doesn’t do …
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. …
This simple chocolate shortbread tart crust is a favorite. It’s a variation on my favorite no-fuss easy shortbread tart crust that transformed my tart baking from high stress to no sweat. There’s no fancy equipment, no rolling anything out, no chilling. Just stir, press into the pan, and bake. This one keeps all of the …
These mini skillet cookies are what you want for dessert tonight. Or at least they’re what I want for dessert tonight. They’re like the simple, warm, melty, gooey chocolate chip skillet cookies that you find at so many restaurants, usually topped with a scoop of ice cream. But these ones are better than what you’ll …
There’s little I like more than discovering a new dish that folds seamlessly into my life, like it’s always been there. That’s how I feel about this sweet corn and blueberry spoon cake. It’s the sort of dish that my grandmother would have made, except as far as I know she didn’t. But lots of …
When you find yourself with extra strawberries or rhubarb or peaches or plums or apples or, well, I could go on, one smart thing to do is walk over to the kitchen, and see if you have flour, butter, and sugar around. If so, you’re about 90% of the way to a buckle, a crisp, …