Makes one 9-inch pie If you have never had a fresh blueberry pie, this is the classic recipe to try. The top crust is formed with overlapping star cutouts, making it perfect for the Fourth of July—high season for fresh blueberries!
Gelling and Thickening Agents, and How to Use Them
Essential to cooking and baking, thickeners are responsible for the texture and viscosity of many sauces, puddings, fillings, and candies. We rely on these ingredients, also known as hydrocolloids (a substance that absorbs water, forming a gel), across the culinary sphere, but each has its own unique qualities, uses, and […]
Graham Cracker-Crumb Crust
Makes one 9pinch pie or tart pan Graham crackers come in a variety of flavors, including honey graham, chocolate, and cinnamon. If you do not have a food processor to create crumbs, use a resealable bag and a rolling pin to finely crush the crackers.
Green Tea Truffles
Makes 48 pieces Matcha green tea not only flavors this ganache, but also provides its distinctive green color. Different green teas have different flavor nuances; try different teas and vary the amount to fi nd your own cup of tea.
Grilled Pound Cake with Coffee Ganache
Makes 8 servings
Homemade Toaster Pastries
Makes about 8 pastries, depending on size
How to Prepare Laminated Doughs
Gentle warning: you are about to read a lot of information explaining the basic technique of laminated dough. Though it seems long and overwhelming, the process is technically simple, so take it step by step. When you are ready to try a recipe, read it all the way through before […]
Is Butter Better? Choosing the Right Fat for Pie Crust
Fats are an essential ingredient in baking, directly imparting flavor and influencing tenderness and flakiness in pie and tart crusts. Most pie and tart crusts need to be made with a solid fat in order to create their characteristic tender and flaky texture. The role of fats in creating crusts […]
Italian Buttercream
Makes about 6 cups Italian buttercream starts with a very stable meringue, making it creamy and light, but also very sturdy. It is almost impossible to mess this recipe up, so don’t panic. If your buttercream appears melted, it means it’s too warm. Place the whole mixing bowl in the […]
Keep it Simple with Pumpkin Purée
Despite the abundance of pumpkin-flavored foods at every turn, we spend surprisingly little time handling actual pumpkins. After all, as proponents of “homemade is best,” an apple pie starts with apples, a cherry pie starts with cherries. But a pumpkin pie starts with…a can of pumpkin purée? Using prepared pumpkin […]
Kitchen Nightmares: How to Repair a Broken Ganache
Ganache, a creamy mixture of chocolate and cream, is an emulsion; that is, it contains both fat and water in a homogeneous mixture. Because fat and water do not mix easily, any emulsion can separate, which simply means that the fat portion and the water portion do not remain homogeneous. When […]
Lace Nut Tuiles
Makes about 24 tuiles The name for these delicate stenciled cookies means “tiles” in French. They are traditionally shaped to look like the terra-cotta tiles used on roofs throughout the Mediterranean. The batter is soft enough to spread in a thin layer. You can spread the batter into simple circles […]