The best recipes, improved
This is a no-liquid bake, so it yields crumbly dough and has a fast bake. Be sure to let the cookies cool properly after applying the glaze so it hardens properly. These will stay consistently good for at least a week covered. I must admit, […]
Coffee-shop-quality banana nut bread. Feel free to adjust the spices to your liking, more cinnamon, a pinch of nutmeg, or leave them out altogether. Serve warm with salted butter. You might need to loosely cover the bake with a piece of foil around 50 minutes depending […]
This recipe is my first successful bread, and I’ve been able to repeat it, I just need to continually look up how to do a 4-strand braid (video 1, video 2, or image). A true crowd pleaser, challah bread is my new favorite french toast bread. […]
This delicious, baked, savory breakfast is a great way to mix up the weekend morning routine. The prep is simple for how much flavor this dish yields. Use your favorite marinara for the sauce, or, of course, our homemade marinara.
This is a simple, straightforward recipe packed with flavors that reward as a lovely desert. It combines warm autumn spices with fresh apples, softness with a crunch. We served ours with vanilla ice cream but maple ice cream could be a good pairing as well.
These take a few hours, so plan accordingly. If you’d like to prep ahead and split up the recipe over a couple days, you can take it as far as the start of the second prove (where they are cut and in the baking dish). […]
A cheese gougères is basically a savory choux pastry: cheese is blended in to the batter and sprinkled on top. This serves well as an elegant bread to accompany any dish. I have aspirations to fill my next batch with a crème fraîche chive or […]
Mascarpone is a fantastic base to a cheesecake, giving it a smooth elegant texture. Be sure to beat on slow to reduce the amount of air in the batter. Baking it in a water bath allows for an even heat exchange and delivers an even […]
These cookies make chocolate the star: they come out moist, rich, and quite simply decadent. I used Ghirardelli cocoa powder and good ‘ol Tollhouse semisweet chocolate chips.
We’ve started experimenting with smoked salmon recently. There are a number of brands and types of salmon, and it’s quite fun to try them all. We found puffed pastry in the frozen aisle (I’ll try making it from scratch soon) and it’s a great base […]
Cream puffs, profiteroles, eclairs, oh my! All these and more are possible with a good choux pastry (pâte à choux in French). It is a surprisingly uncomplicated recipe with just a few details to make sure you get right, and I’ve tried to cover all […]
This lasagna is hearty, robust and the sauce + ricotta mixture provides amazing flavor. Most of the time devoted to this recipe goes to the sauce: it is phenomenal and well worth it. We make this on a weekend day and look forward to having […]