When I was baking out of my porch in Chilmark, Martha’s Vineyard, Financiers were part of my morning delivery to Alley’s General Store, along with an assortment of croissants and the muffin of the day. The recipe I used then dated back to my time at Conversation, a Philadelphia patisserie…
I have a particular fondness for cakes built around nut meringue layers. The interplay of soft, tender cake and crisp, nutty meringue creates a truly memorable taste experience. This Aztec Layer Cake is a perfect example: layers of pecan meringue infused with cinnamon and coffee, paired with Chocolate Chiffon Cake…
With fresh nectarines, vanilla, cinnamon, and cardamom, this Autumn Nectarine Pie is both an ode to the fading days of summer and a welcome to the warm spices of fall baking. The interplay of late-summer fruit with autumn flavors makes for an unforgettable taste experience. At first, I was surprised…
Most pastry chefs, at some point in their careers, find themselves on the lookout for the ultimate French lemon tart — the classic Tarte au Citron. Indeed, a great many baking books include at least one recipe for such a tart. It seemed only fitting, then, to embark on that…
I discovered this delightful, airy, Lemon Cloud Tart in The Art of Fine Baking by Paul Peck when looking for a way to use up leftover lemon curd. I believe this 1961 text is an extremely important one for both home and professional bakers. Its recipes are well-researched, well-written, and…
Outdoor July 4th celebrations often call for festive foods that are easy to serve to a crowd. These delicious mini cupcakes fit the bill and look right at home on a dessert table alongside watermelon slices, strawberries, or a mixed berry salad. The tender sour cream cupcakes can be made…
Strawberry shortcake is one of the first desserts that comes to mind when thinking about how to end a meal with this wonderful berry. It’s a timeless classic—simple, yet elegant—and a celebration of early summer when strawberries are at their most fragrant and flavorful. Strawberry shortcake dates back to at…
I finally worked up the courage to try the Bullseye Cheesecake, from Maida Heatter’s Great American Desserts, and I’m so glad I did. How she figured out that pouring two different batters in succession into the center of a cheesecake pan would naturally spread out to form perfect concentric rings…
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