Cranberries are the under-appreciated fruit of fall and winter. They’re often relegated to a sad cylinder of canned cranberry sauce at the edge of the Thanksgiving table, an afterthought to the apples and pumpkins taking up the dessert space. Which is a shame, because when strategically deployed, cranberry desserts not only bring a welcome burst …
Pies and tarts
Pavlova, as a dessert, is about as close as a person can get to eating a cloud. Or at least the fluffy, airy, impossibly light idea of a cloud. The pavlova is named for the Russian ballerina Anna Pavlova, and is a traditional dessert in Australia and New Zealand. This strawberry pavlova is a frilly, foamy …
Passion fruit is one of my favorite flavors. I love it in pots de creme, in pâte de fruit, and in popsicles. But one of my favorite ways to enjoy its bright, sweet-tart, tropical flavor is in a classic passion fruit tart. If you’re a fan of lemon desserts, odds are you’ll be into this. I …
Ever since I first flipped through Elizabeth Prueitt’s latest cookbook, Tartine All Day, in the spring, I’ve wanted to make this apple beehive. It’s one of the kinds of genius ideas I turn to Prueitt for. Her bakery book, Tartine, has long been my go-to source for the most amazing bread pudding, a pumpkin tea cake with a beautiful …
I love pie. But I have to confess, it’s never been my strong suit as a baker. My pies tend to be respectable, but… Oh. My crusts sometimes shrink during blind-baking, and when I don’t blind bake I tend to find the bottoms insufficiently crisp. My crimping skills are so-so. I theoretically understand how to …
Plums are farmers markets’ harbingers of fall. They come in with the peaches and the berries and go out with the apples and the pears. When plums show up, summer heads out. This raspberry plum crisp is a sort of summer’s last hurrah. It’s comfort baking at it’s simplest and best, like a light sweater …