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Entries tagged with 'The Craft of Baking'

Pumpkin Seed Brittle

Serious Eats Caroline Russock 2 comments

The following recipe is from the October 14 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Last week we had the pleasure of sharing some of our favorite recipes from acclaimed pastry... More

Cook the Book: Apple Fritters

Serious Eats Caroline Russock 1 comment

The batter has two leavening agents, beer and whipped egg whites, which make for light and airy fritters. The apple slices sit in a cinnamon and sugar mixture for just enough time to absorb the flavors without turning mushy. These fritters have all the wonderful appley qualities of an apple-filled doughnut minus that cloyingly sweet gooey apple filling. More

Cook the Book: Jasmine Rice Pudding

Serious Eats Caroline Russock 8 comments

"Karen DeMasco has come up with a rice pudding that surpasses the cafeteria tray by leaps and bounds." Rice pudding is mostly served in places where dessert is more of an afterthought than the main event. It's the go-to dessert... More

Sweet Corn Custard

Serious Eats Caroline Russock Post a comment

The following recipe is from the October 7 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I had always thought of corn as a side dish, either on the cob with salt... More

Cook the Book: Glazed Buttermilk Cake Doughnuts

Serious Eats Caroline Russock Post a comment

The buttermilk and lemon zest added a slight tang, the cinnamon and nutmeg brought to mind the fall flavors, and the glaze made these little guys sparkle. Doughnuts tend to brighten any day, and this was no exception. More

Cook the Book: White Chocolate Truffles

Serious Eats Caroline Russock 2 comments

As someone who needs no convincing about the glories of white chocolate, I was eager to try Demasco's White Chocolate Truffles with lemon zest and pistachios. Melting the chocolate and the lemon zest together releases the fragrant oils into the creamy chocolate, cutting the sweetness with a hint of acid. I left my pistachios ground a little less than fine for the truffle coating, lending a nutty crunch and a beautifully craggy exterior. Even if you prefer dark or milk to white chocolate, I suggest you give these little guys a try, the lemon really takes these truffles to the next level. More

Cook the Book: Apple Cider Muffins

Serious Eats Caroline Russock 10 comments

When the lovely apple-packed and cinnamon-scented muffins emerged from my oven, I was struck by their pliant texture. They had a resilience that made every muffin come out of the tin in a bouncy little round. More

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