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Cashew Brittle, the best brittle ever

This cashew brittle is just the thing for when you want to make something that feels impressive but don’t want to spend more than 15 minutes making it. It doesn’t require any fancy ingredients (ok, you should really get some Maldon sea salt for this if you don’t have some already, but really any sea …

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Strawberry Pavlova with Mezcal and Lime

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 …

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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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