Makes one 9-inch or 11-inch tart For this tart, select dark brown cremini mushrooms, which have a slightly more complex and fuller flavor than the common cultivated white mushroom. The cremini mushrooms’ earthy flavor balances the tanginess of the crème fraîche and makes for a memorable tart.
New Video: Perfect Fried Eggs
Sometimes the classic, tried-and-true way just doesn’t work for you. For me, I was always hung up on the perfect fried egg. Sunny-side-up, runny yolk with a little bit of texture, crisp underneath, and set–not runny–whites. I knew the tricks. After all, I did learn from the best at the […]
Our Favorite Recipes for Summer Cucumbers and Tomatoes
Whether they come from your own garden, a green-thumbed neighbor, or an overly ambitious trip to the local market, you might be facing a mountain of late summer produce. By the waning days of summer, cucumbers and tomatoes give one final push that often finds us with more produce than […]
Pear Cake
Makes 10 to 12 servings This is a simple cake that is good for breakfast or an afternoon snack. Bosc pears are a good choice because of their lower water content. Make sure they are perfectly ripe. Consider swapping out the cinnamon for ground cardamom for a variation. Ingredients 1 […]
Pear Skillet Cake
Makes 12 servings Ingredients 2 cups cake flour 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1/4 teaspoon ground allspice 2 Bartlett pears, peeled and cored 2 egg […]
Poached Eggs
Makes 6 eggs Ingredients 6 eggs White vinegar, as needed Kosher salt, as needed Directions Fill a pan with water to a depth of a few inches and season it with a small amount of vinegar and salt to prevent the egg whites from spreading during cooking. The vinegar and […]
Popovers
Makes 6 large popovers To get the full dramatic effect of popovers, serve them as soon as you take them from the oven. The big “puffs” will start to deflate almost immediately. You can prepare the popover batter (step 2) up to 24 hours before baking them. Store the batter […]
Pound Cake
Makes two 8-inch loaves Ingredients 3/4 cup butter, room temperature 1 cup plus 2 tablespoons sugar 2 1/2 tablespoons honey 1 1/2 teaspoons salt 1/4 cup nonfat powdered milk 8 eggs, room temperature 2 teaspoons vanilla extract 3/4 cup sour cream, room temperature 2 cups plus 2 tablespoons cake flour […]
Pull-Apart Apple Cider Donut
Makes 10 servings Apple cider donuts are a fall staple, best enjoyed at a farm stand on a crisp morning. For a taste of the orchard at home, this bread is inspired by the original, with the addition of sticky-sweet caramel. No frying needed! The bulk of the recipe can […]
Pumpkin Bread
Makes 1 loaf
Quark Stollen
Makes 1 loaf This recipe comes right from Bakeshop 6 at The Culinary Institute of America! A traditional German holiday treat, this stollen is leavened with baking powder, not yeast, so it’s a simple edition to your Christmas to-do list. You can find quark, a soft cultured cheese, near the […]
Quiche Lorraine
Makes one 9-inch quiche; serves 6 to 8