Breakfast and Brunch, Cakes, Desserts

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.

Breakfast and Brunch, Desserts

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 […]

Breakfast and Brunch, Cakes

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 […]

Chef's Notes Plus

Raclette is for Lovers

Cheese may not be a popular first date food, but as far as we’re concerned, nothing unites two people better than an interactive shared meal of absolute perfection. And that can really only be raclette. Half dinner, half get-together, this traditional cheese dish rivals fondue for popularity in its home […]

Breakfast and Brunch

Raisin Bread with a Cinnamon Swirl

Makes 2 loaves This dough is sprinkled with fragrant cinnamon sugar before rolling up, creating a swirl. Mixing raisins into the dough studs the entire loaf with plump, sweet fruit. Although the recipe calls for dark raisins, you could easily substitute dried currants or diced dried apricots or prunes.

Soups and Stews

Red Pepper Soup with Sumac

Makes 1 1/2 quarts If you can’t find lemon verbena leaves, you can substitute 1 stalk lemongrass cut into 2-inch sticks. It is best to crush the lemongrass sticks with a mallet and tie them into a bundle with kitchen twine so that it is easy to pull them out […]