with Greg Patent, Award Winning Cookbook Author
The hallmark of a pound cake is its compact, firm texture produced by vigorous beating of butter and sugar, then eggs, to create millions of tiny air cells that expand in the oven’s heat causing the cake to rise magnificently
There’s really nothing like an absolutely ripe peach. When I bite into one—peeled or not, the taste I get as the juices run into my mouth make me moan with delight. Does this happen to you, too? Peaches are at their peak right now, and…
Here’s a wonderful dessert to make now, during local strawberry season, where you’ll find farmers markets to be gold mines of succulent and perfectly ripe strawberries. Local berries are so tender and sweet and red all the way through with no crunchy cores. They also…
Years ago, when I was young, Carl and Shirley Sontheimer, then owners of Cuisinarts, Inc., hired me to travel all over the country to teach people how to use the food processor. One of the many recipes I created was, “Yogurt and Jalapeño Corn Bread.”…
So here’s Maida Heatter’s most popular recipe, according to Saveur magazine: Queen Mother’s Cake. It’s a moist, light-textured, flourless chocolate cake made with finely ground almonds, butter, sugar, eggs, and semi- or bittersweet chocolate and glazed with a bittersweet chocolate ganache. Maida published the recipe…
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.
A soufflé is pure drama. And it’s one of the proudest achievements of any baker. The oohs and ahs you’ll get alone will make your spirits soar. Not to mention the joy of eating your creation. So please believe me when I tell you that…
Clafoutis, sometimes spelled clafouti, and pronounced cla-foo-tee, is a French dessert of sweet cherries baked in a custardy batter. It is served warm dusted with powdered sugar and is very easy to make. You don’t even have to pit the cherries! At least that’s what…
