Flan pâtissier
This flan recipe has taken many attempts and required lots of input from expert sources (cookbooks, pastry chef friends, les Epices Roellinger for the vanilla bean), but it f [...]
The Only Muffin Recipe You Will Ever Need
These muffins come out especially tender when they’re made with ripe, juicy summer fruits. I recommend carefully loosening and unmolding them with a small metal spatula, then [...]
Small Batch Ginger Nuts
Ginger nuts are a British cookie/biscuit that are made with golden syrup, a thick, sweet liquid that keeps them tender. Because not everyone has access to golden syrup (thoug [...]
Cooking Quince, Made Easy
Quince can be a hard sell because…well, everything about quince is hard. The fruit itself isn’t just firm, like a pumpkin. It is dense and murder-weapon hard. (It could easil [...]
Santiago Almond Cake
Once in a very rare while, a recipe found via internet search resonates in such a way that it seems Fate has guided the algorithms and web crawlers to bring it to you. That’s [...]
Rhubarb Tart with Fresh Goat Cheese
I have found the secret to the universe, and it is 8 oz. (200 g.) of fresh goat cheese and 2 eggs. Yes, that is an exaggeration, but when an easy-to-remember ingredient combi [...]
Extra-Buttery Crust Dough
In addition to being extra rich and flaky without any overly-precious techniques (like freezing the butter or icing the water), this crust recipe doesn’t need to be chilled b [...]
(Irish) Scones
I’m taking the liberty of calling these ‘Irish Scones’ after they got the ‘Just like my Granny’s!’ seal of approval from my Irish friend Janet. (I also think of them as Irish [...]
Persimmon Pudding
The recipes for persimmon pudding I’ve come across are all very enticing to food historians. They go on and on about its old-fashionedness, its popularity in Indiana (There’s [...]