Pâte à choux, perhaps the most versatile of all pastry doughs, puffs up because of the air you beat into it.
Lemon curd, made from lemons, sugar, butter, and sugar, is silky smooth and creamy and completely non-curdy.
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.
Food and Wine magazine voted Apricot Berry Crumble “Best of the Best” shortly after Baking in America was published. Here is the recipe!
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!
What a pie this American classic is. It’s got an Italian twist from the addition of a few crushed amaretti cookies.
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.