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Rustic Chocolate Chip Cookies
The ultimate chocolate chip cookie is an ideal every baker aspires to achieve. The challenge is that we each have a different, and sometimes contradictory, concept of what makes the perfect one. Crispy but chewy. Crunchy but soft. Add to that the vastly different preferences of family and friends, and you can see why you might want to master a few recipes based on who’s going to be indulging in your cookie stash. When I created this recipe, I wanted a cookie that gave a satisfying crunch and deep color at the edges, but with a buttery, softer middle. The resulting version is just that – crunchy and crispy right…
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Lemon Tart
Cheerily yellow and refreshingly tart, this classic treat will make you feel as if you’re enjoying a slice of tarte au citron from a bakery in France. I prefer my lemon filling on the puckery side and add extra sweetness on top with a full layer of powdered sugar. Each slice can be customized to the preferences of family and friends, making this sunny dessert ideal for holidays and entertaining. Ingredients Pastry 1 ¼ cups all-purpose flour 2 tablespoons confectioners’ sugar ¼ teaspoon salt 6 tablespoons chilled unsalted butter 1 egg yolk ½ teaspoon vanilla extract 2 tablespoons ice water Lemon Curd Filling ¾ cup fresh lemon juice Zest from…
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Classic Baked Doughnuts
Behind bakery case glass, rows of doughnuts sorted by flavor and color inspire everything from pop art to our senses. Chocolate glazes, pink sprinkles, and fluffy shreds of coconut look like every childhood breakfast fantasy while tags announcing berry, lemon, and maybe even maple bacon options speak to our appetite. Then there is the row of golden, cake doughnuts responsible for the scent inside the shop and sitting beneath many of the toppings and glazes. That’s the doughnut that inspired this recipe. Fresh doughnuts on a weekend morning have a distinct advantage over pancakes. They can be enjoyed the next day and the next. This recipe makes a dozen of…
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Sun-Dried Tomato and Scallion Cornbread
When I was young, my father would fill up the kitchen with pots and frying pans as he made batches of a cornmeal recipe he had committed to memory, a fried polenta-like dish known as cornmeal mush. If you’ve been to any of my Food Traditions workshops, you may have heard me reference this as well as the butcher shop foods on my mother’s side. Recipes are lost for many reasons – the passing of a loved one, damage to a handwritten cookbook, or the simple fact of never having been written. I love working with individuals and groups to rediscover and recreate their traditions and encourage you to book…
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Pineapple Linzer Cookies
The first snow of the season fell outside my kitchen window as I baked these cookies, and by the time I sifted powdered sugar onto the rows of cooled tops with their cutout stars and other shapes, both sides of the pane had quite a snow globe feel. When you make these buttery linzer cookies and their pineapple filling, your kitchen will take on a festive feel regardless of view, though if you can time it right, there is nothing like a roaring oven for coziness during a snowstorm. Ingredients Cookies 2 ½ cups flour 1 cup pecan halves ¾ teaspoon baking soda ¼ teaspoon kosher salt 1 ¼ cups…
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