You probably already know this combination of flavors as a Thanksgiving casserole, but Nicole Rees has reworked them into a lusciously moist cake. Like the rest of the recipes in Baking Unplugged, her sweet potato cake with pecan streusel is...
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Photograph from fugzu on Flickr Essentially a fruit-studded baked custard, clafouti is typically eaten as a dessert. But its egginess, writes Nicole Rees, author of Baking Unplugged, also makes it ideal for brunch. The dish is especially suited to lazy...
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Photograph from geishaboy500 on Flickr Nicole Rees' spin on tarte tatin is no harder to make than the original, but uses pears instead of apples, and incorporates the unexpected flavors of lemon zest and anise. It's an impressive dinner party...
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The following recipe is from the January 28th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Nicole Rees, author of Baking Unplugged, calls this dish "anytime" bread pudding because she loves to...
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Photograph from OctopusHat on Flickr "Almond paste gives these scones a sophisticated, grown-up flair," writes Nicole Rees, author of Baking Unplugged and proponent of the notion that top-notch baked goods can be attained without the use of fancy tools. If,...
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Photograph from theogeo on Flickr Pound cake owes its name to the easy-to-remember quantities in the original recipe: a pound of flour and a pound of butter. Unfortunately, those same quantities result in a cake that's dry and dense; for...
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