Makes 8 Servings Crust Filling Crust Pie
Tahini Kiss Cookies
Makes about 32 cookies These tahini cookies are inspired by the classic peanut butter kiss cookie, with the slightly more savory (and nut-free!) flavor of tahini. We used semi-sweet chocolate to offset the sweetness in the cookies, but you can use whatever chocolate you like best.
Tempering Eggs for Smooth Custards and Creams
Tempering is a technique that allows you to add eggs to a hot liquid without scrambling them. We see tempering in recipes for crème brûlée, vanilla sauce, pastry cream, and some savory cooked egg dishes. The technique itself is simple but fast-moving, and it requires some preparation before beginning to […]
The Blending Mixing Method
The blending method, sometimes called the straight method, is the most basic and straight-forward mixing method, used for mixing quick breads and simple cakes. The blending method consists of making two mixtures, one with the wet ingredients and one with the dry, then combining (or blending!) the two together. 1. […]
The CIA Apple Pie
Makes one 9-inch pie They say if you love somebody, you give them diamonds—but we think if you truly love someone, you bake them a pie. This classic apple pie is a crowd-pleaser no matter what table it lands on, and friends and family will taste the love in each […]
The Full Scoop on Vanilla
When you’re making a simple dessert, like vanilla ice cream or crème brûlée, you have very few ingredients to distract from the flavors of the raw ingredients. For that reason, the best outcomes will come from the best ingredients. We know a lot these days about sourcing high quality milk […]
The Late Spring-Early Summer Sweet Spot
As the spring quickly merges with early summer, we have some amazing produce headed our way—and we’re eyeing the sweet stuff! Try some of our favorite recipes to enjoy the sweet berries (and tomatoes!) coming your way. Cheesecake with Fresh Summer Berries Raspberry Mascarpone Tart Fresh Blueberry Pie Panna Cotta […]
The Spoon Method to Test Cooked Sugar
The most accurate way to measure the temperature of cooking sugar syrup is to use a thermometer; there is little reason that a home confectioner would want to use any other method. Finger testing is a time-honored technique that can be used in place of, or in addition to, a […]
Tips for the Perfect Fruit Pie Without a Recipe
In a moment of introspection, it has occurred to us that “pie season” is sort of a disingenuous concept. We are currently in the thick of summer pie season, but also, we are on the tail end of late spring pie season. And before we know it, it will be […]
Tomato, Mozzarella, and Basil Galette
Makes one 9-inch galette A galette is a free-form, rustic version of a tart with a savory or sweet filling. One of its main advantages is the ease and simplicity of preparation. For a particularly lovely and tasty presentation, select heirloom tomatoes in a variety of colors. Tomato and Goat […]
Troubleshooting: Powdery Film on Chocolate
You’ve had that bar of baking chocolate in the pantry for months, and maybe you’ve just grabbed it for a recipe and noticed it looks a little… off. Maybe there’s a powdery film on the surface, or the whole thing looks a little cloudy. Not quite like the creamy chocolate […]
Try New Things: Rhubarb
There is a lot to love about spring: spring break, warmer weather, flowers (maybe not the allergies!), but most of all, the food! Spring is one of the best times of year for fresh produce, mostly just because we’ve been missing it so badly all winter. Sweet green peas, asparagus, […]