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How to Brown Butter (and win at baking)

One of my favorite techniques for making my baked goods more delicious is using brown butter in place of regular butter. What is brown butter? It’s butter that is heated until it reaches about 250°F, at which point the water boils off and the milk proteins and sugar begin to brown through a series of …

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Apple Beehive, a burnished tower of apples

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 …

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The Best Blondies Ever, with plenty of chocolate and a hint of coffee

I’ve long dismissed blondies as a sort of lesser dessert. They lacked the rich fudgy qualities of the best brownies, and they were never as flavorful or as texturally interesting as a good chocolate chip cookie. Often, they could be kind of dry, a bit too thin, not soft enough to be cookie dough-gooey and …

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Rhubarb Crumble, an orange-vanilla scented treat

Spring has, at long last, sprung. The tree outside the living room window is in full leaf. The neighborhood is dotted with colorful blooms. The farmers markets have opened. On a damp, foggy Wednesday morning, I loaded up on asparagus and spring onions and French breakfast radishes and pastured eggs from some of my favorite …

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Peach-Apricot Buckle, with brown butter and buttermilk

In the summer, I love rustic fruit-filled baked goods. I’ve eaten my share of crisps and crumbles and cobblers, but until recently, I was unfamiliar with the buckle. Buckles are crisps’ and crumbles’ cakier cousin. A buckle is similar to a torte or a coffee cake that’s been loaded up with fresh seasonal fruit. The …

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