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 [...]