A Paste that Puffs
Pâte à choux, perhaps the most versatile of all pastry doughs, puffs up because of the air you beat into it.
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Seasonal Recipe
Recipe and Tips: Lemon Curd
Lemon curd, made from lemons, sugar, butter, and sugar, is silky smooth and creamy and completely non-curdy.
Recent Posts
Just the Recipe: Peach Upsidedown Cake
I now have what I think is the perfect recipe for peach upside down cake. I think the magic ingredient is the caramel syrup.
Fresh Corn Soufflé
I came up with this corn soufflé that really woke up my taste buds. I had taken my basic cheese soufflé recipe and added some briefly cooked fresh corn, red bell pepper, a little jalapeño, and garlic to the sauce base, and wham!—the birth of an instant favorite.
Fresh Apricot Galette
A galette, a flat, thin, free-form rustic French tart. The hallmarks of this French classic are a crisp and flaky pastry supporting a thin layer of perfectly cooked fresh fruit.
Just the Recipe: Apricot Berry Crumble
Food and Wine magazine voted Apricot Berry Crumble “Best of the Best” shortly after Baking in America was published. Here is the recipe!
Huckleberry Pie!
When I bake huckleberry pie I serve it plain. I know that ice cream or whipped cream go great with many pies, but huckleberries are stars that need no supporting players.
Homemade Potato Buns for BBQ Hot Dogs, Burgers and Other Sandwiches!
Summer is the perfect time to make those BBQ burgers, hot dogs, steak sandwiches, etc. with some buns that do not come out of a plastic bag!
How to Make Neapolitan Pizza Dough
I’ve been pizza crazy lately, and I want to share with you a terrific, authentic recipe for Neapolitan Pizza dough, created by Johnny (Gianni) di Francesco. I happened across a YouTube video of him, and he has so much to say and demonstrate, you just …
Amaretti Sour Cherry Pie
What a pie this American classic is. It’s got an Italian twist from the addition of a few crushed amaretti cookies.
Just the Recipe: of July Chocolate Chunk Brownies
Brownies are as American as apple pie and if I had my way they’d be our national cookie. I always bake a batch for the Fourth of July.
Just the Recipe: Strawberry Shortcake
I split the just-baked rich buttery rounds of shortcake, fill them with lightly sugared berries and whipped heavy cream, top the cakes with more cream and berries, and eat away with a knife and fork.
Just the Recipe: Peanut Butterscotch Chews
The batter is made quickly in a saucepan. Be sure not to overbake. The cookies are very moist, not too sweet, and–let me warn you–it’s hard to stop eating them.