As American As …
By Paula Marcoux We might like to conceive of apple pie as an eternal touchstone of American...
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Desserts
Brown Betty
This old-fashioned baked dessert uses up a lot of breadcrumbs, but it’s fine to mix and match...
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Pastry for a very large apple pie
You can make great pastry by hand or with a food processor; I happen to like to use a combination,...
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A very large apple pie
Use your largest sturdy pie dish or a ceramic or enameled cast iron baking dish; oval will do. The...
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Parsnip-Ginger Layer Cake with Browned Buttercream Frosting
This takes spice cake to a whole new level. It’s amped up with parsnips and fresh ginger and...
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Cranberry Tarts in Puff Paste
You may choose to make both the filling and pastry ahead and store in the fridge up to two days...
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Laura Raposa’s Portuguese Grandmother’s Italian Fruit Roll
Pastry 1 cup butter, room temperature 1 cup sugar 1 teaspoon vanilla 2 eggs 1 egg yolk 5 cups...
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Starwiches
¾ cup almonds 1 cup sugar, divided 12 ounces unsalted butter, room temperature ⅛ teaspoon salt 1...
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Lisa Whalen’s Pizza di Ricotta
Pastry 5 ounces unbleached white flour pinch salt 1 teaspoon sugar 4 ounces cold butter, cut in...
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Rosa Galeno’s Anytime Cookies
Biscotti (Cookies) 3 eggs 5 tablespoons vegetable oil or melted butter 1 cup sugar 2 teaspoons...
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Sweet Memories
by Julia Powers For many home cooks, the old adage that food is love rings especially true during...
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Light My Fire Cocktail
2 ounces vanilla vodka 5 ounces cold brew coffee ½ ounce cocoa simple syrup* ⅓ ounce coffee...
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WALNUT HONEY SQUARES
This honey-scented confection can be made with the nuts of your choice if you don’t happen to have...
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Strawberry Panna Cotta
by Chef Brent Turner, The Tasty WITH PISTACHIO MERINGUE The panna cotta may be unmolded before...
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MOCK CHERRY PIE
by Paula Marcoux Adapted from the AutomatiCook Book. You’ll find the scale of this 1927 pie quite...
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Trucchi’s Wheat Bar
1 pound butter, softened 1 cup brown sugar 1 cup granulated sugar 2 eggs 2½ cups all-purpose Four...
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Grand Central Bakery Pumpkin Bread
This recipe has been adapted from The Grand Central Baking Book. I always use roasted local sugar...
Read MoreCranberry Steamed Pudding with Butter Sauce
Steamed pudding logistics: this is not half as tricky as you think, and you probably already have everything you need. We used a 6-cup ceramic mixing bowl for the pudding mold, but if you inherited your great-aunt’s fancy metal...
Read MoreSunchoke Ice Cream
1 pound sunchokes 2 cups heavy cream pinch of salt 1 cup whole milk zest from one lemon spice options: a few blades of mace, toasted in a dry pan until fragrant), or a stick of cinnamon, or a vanilla bean 6 egg yolks ¾ cup sugar...
Read MoreLydia Hatch’s Coffee Mousse
4 eggs, separated 1 cup sugar 1 cup strong hot coffee (that made with a French press works well) 2 cups heavy cream In the top part of a double boiler, whisk the egg yolks, and beat in the sugar and then the coffee. Place over...
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