The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. Bon Appetit recommends serving this for breakfast, brunch, and dessert all summer. 4 servings Active: 10 minutes Total: 20 minutes INGREDIENTS 2 red plums or nectarines, halved, pitted, thinly sliced 1 cup cherries, pitted, halved 2 tablespoons sugar, divided […]

Three steps in making your cupcakes look super impressive. Dollop a spoonful of icing onto a cupcake and swirl it with a knife. Fill a disposable piping bag with the icing and, starting at the outside edge of a cupcake, pipe around the cupcake in a spiral towards the centre. Fill a piping bag fitted […]

This recipe is adapted from Tabasco Award-winner The Tastes and Tales of Moiliili , a 1997 collection of recipes and stories from Honolulu’s Moiliili Community Center. Today’s featured image via Story of a Kitchen, putting a different spin on the traditional coconut cake by adding mango curd filling — recipe here. Ono Coconut Cake and […]

“Unsweetened chestnut puree is folded into a brandy-flavored custard and baked into an airy souffle for an elegant dessert. Top with unsweetened whipped cream.” ”Fluffy goodness! This easy recipe calls for chestnut puree which can be found in most specialty food stores.” — Stella {allrecipes} Read more about chestnuts :: in season. INGREDIENTS 4 egg yolks 1 cup chestnut […]

A seriously delicious Thanksgiving dessert. Why should pecans get all the attention? Fresh walnut halves are wonderful baked into a pie – especially when paired with pecans. Serves 8 INGREDIENTS 1 1/4  cups  light corn syrup 1/2  cup  packed dark brown sugar 1/4  cup  granulated sugar 3  large eggs 2  tablespoons  unsalted butter, melted 2  teaspoons  pure […]

Caramelizing sugar is the process of heating it to the point that it melts and then cools as a hard glaze. This technique is used for desserts such as crème brûlée {recipe below}. Sharon Santoni of My French Country Home features a beautiful example of a perfectly caramelized brulée {featured image}. Light the kitchen torch […]

Creepy-Crawly Cake Crunchy malt balls in the ganache center of this chocolate cake by Martha Stewart will leave you wondering if the “cockroaches” are real. No time to bake? Stop by Wagshal’s and pick up Halloween Spider Web Cookies to Mummy Cupcakes. INGREDIENTS For The Cake Vegetable-oil cooking spray 1 cup all-purpose flour, plus more […]

INGREDIENTS Base Nonstick vegetable oil spray 3 1/2 ounces high-quality milk chocolate (such as Valrhona, Scharffen Berger, or Lindt), chopped 1 cup creamy peanut butter 3/4 cup puffed rice cereal Peanut Nougat 1 large egg white 1/8 teaspoon plus 3/4 cup sugar, divided 3 tablespoons honey 1 tablespoon light corn syrup 1/2 cup toasted salted peanuts, chopped 1/2 teaspoon kosher salt Milk Chocolate Bavarian Cream 4 tablespoons whole milk, diided 1 1/2 teaspoons unflavored gelatin 1 cup chilled […]

No time? No baking skills? No problem. With this cookbook, baking genius Alice Medrich proves that you don’t need fancy techniques, equipment, or hours on end to create fabulous homemade desserts. The flexible, forgiving recipes in this collection are uncomplicated (not even a rolling pin is required), and thanks to Medrich’s tips and mini tutorials […]

At its ripest and best the peach is a food that forces you to adopt a special eating position – bowing forwards at an angle of 30° and with arm raised above the horizontal – to avoid being bathed in peach juice (now there’s an idea …). HISTORY Native to China, peaches were taken along […]