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Entries tagged with 'Cory Schreiber'

Cook the Book: Lemon Blueberry Buckle

Serious Eats Caroline Russock 3 comments

A buckle is a popular New England dessert that's made by adding berries or sliced fruit to a single layer of cake batter. During baking, the fruit sinks and the cake emerges from the oven with a "buckled" appearance. This Lemon Blueberry Buckle from Rustic Fruit Desserts adds an extra tang to the blueberries with the additions of buttermilk to the cake batter, and a lemon glaze on top. More

Cook the Book: Olive Oil Citrus Cake

Serious Eats Caroline Russock 4 comments

This cake is great example of the idea that "if it grows together, it goes together". Olives and citrus thrive in the same climates, and are grown in the same regions. Authors Julie Richardson and Cory Schreiber recommend using a fruity olive oil that isn't too spicy for this cake. More

Fresh Strawberry and Ricotta Tart

Serious Eats Caroline Russock 1 comment

The following recipe is from the June 3 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! If you ask me to choose one country's cuisine to eat for the rest of my... More

Cook the Book: Rhubarb Cream Cheese Pie with Fresh Strawberries

Serious Eats Caroline Russock 5 comments

I'm pretty sure that strawberry rhubarb pie is responsible for the majority of rhubarb consumption in this country. This recipe for Rhubarb Cream Cheese Pie with Fresh Strawberries from Rustic Fruit Desserts by Julie Richardson and Cory Schreiber takes this classic combination a step further by adding a delicious cream cheese custard to the mix. More

Cook the Book: Apple Cobbler with Cheddar Biscuits

Serious Eats Caroline Russock 4 comments

Apples and cheddar are a fantastic combination, combining both sweet and savory, creamy and crunchy. One of my go-to late night snacks is a grilled cheddar sandwich with slices of tart Fuji apple. If you are a fan of apple pie served with a cheddar slice, then this recipe was written for you. More

Cook the Book: Fig and Honey Cream Galette

Serious Eats Caroline Russock 5 comments

This recipe for a Fig and Honey Galette is adapted from Rustic Fruit Desserts by Julie Richardson and Cory Schreiber. A galette is basically a rustic pie, minus the pie pan. All you have to do is roll out the crust, add the filling, fold the edges over, and bake until the crust is golden brown. More

Cook the Book: 'Rustic Fruit Desserts'

The Serious Eats Team Closed

There are so many ways to end a meal. Some people like a rich chocolate dessert, others prefer a cheese course, some might need nothing more than an espresso or a digestif, and some of us indulge in all of these. Although I have been known to take the cheese-chocolate-coffee-after-dinner-drink-route, there are times when nothing hits the spot like a fruit-based dessert. A simple pie or cobbler with a scoop of ice cream or a dollop of whipped cream is prefect, especially when the weather is warm and beautiful summer fruits and berries are in season. Peaches, plums, apricots, and berries of all shapes and colors have been begun showing up in the markets—or will appear sooner than you think.... More

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