Here’s another baking miracle that performs its magic due to air alone—choux paste or pâte à choux. It translates literally as “the pastry for making little cabbages.” Cream puffs are, hands down, the most well-known choux paste descendant. You make the dough by beating flour into boiling water and butter to make a paste—called a [...]
Substituting fine cake matzoh meal, potato and tapioca starch for cake flour will make an airy, light Passover sponge cake. Turning on the oven after the cake is placed in it insures it will rise evenly.
Sizes of egg yolks and egg whites can vary widely. Too large a difference may cause recipes to fail. For best results weigh whites and yolks and multiply by the number called for in the recipe.
Greg Patent shows you how to bake a classic Australian almond and jam pastry, Bakewell Slice.
This terrific mildly spiced loaf cake, loaded with dried fruits and toasted nuts, gets its special taste and texture from a very thick homemade apple purée. Because it keeps really well at room temperature, this loaf is something you’ll want to have on hand for the holidays to eat/serve just about anytime—at breakfast, brunch, as [...]
Can you identify the most common pie pan called for in recipes in the above picture? I had a chat recently with Kate McDermott, author of the highly celebrated and best-selling cookbook, “Art of the Pie,” about the bewildering variation in pie pans or pie plates. Kate said “Why don’t you write a blog about [...]
Prebaking a pastry shell is insurance against a soggy crust in the finished pie. Just follow the recipe and you’ll get a great result.
This classic plum torte recipe, the most requested New York Times recipe, is superb. It’s everything a European fruit torte should be: Tender, buttery, sweet, and packed with fruit.
Please vote for this recipe I created to raise $5,000 for the Missoula Food Bank, an organization that provides nutritious food and feeds people who can’t afford it. What you see in the photo is a No-Bake Avocado Lime Cheesecake with Oatmeal Brittle Crust and Gingered Blueberry Sauce. I’ll post the recipe soon after the [...]
The food processor makes great pastry. The speed of processing insures ice water and butter maintain their chill. The fat stays solid and the dough rolls out like a dream. For the filling, beaten egg whites coat the huckleberries with a protein film to keep them from oozing during baking.