"I'd encourage you to try this out before the pumpkin pie portal closes for the season." [Photograph: Robyn Lee] At the risk of sounding like a giant nerd, sometimes I think baking pumpkin pies is very similar to time travel....
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[Photographs: Tam Ngo] With autumn's surplus of pears, why not make a dessert tart to go with last week's savory pear quiche? This tart, also adapted from The American Boulangerie by Pascal Rigo, uses a creamy goat cheese such...
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"This recipe makes a lot, and I mean a lot—two very hefty loaves to be exact. But given how good it is, I'm not really complaining." [Photograph: Robyn Lee] When you work in a restaurant, brunch is a bummer. Everyone...
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[Photographs: Robin Bellinger] It's been a while since I baked something I simply could not resist (I've been experimenting with applesauce-sweetened, bran-laden toddler "cookies") so it was a relief to bite into this pumpkin tea cake and discover that...
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"Skip yeast in favor of a quick beer-and-baking-powder dough." [Photograph: Maggie Hoffman] Brunch at home needs to be easy. There's a reason that neighborhood cafés manage to sell a couple of sad poached eggs for $13 on Sundays: we're not...
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"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...
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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...
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Yesterday was not a good day. It was one of those days when nothing went right and anyone in their right mind having this kind of day would have avoided multi-step baking projects. But something possessed me to try these...
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[Photographs: Tam Ngo] As crunchy, autumn pears make a star appearance at the markets, what better way to celebrate their arrival than with a sophisticated French-style quiche? This Blue Cheese, Pear, and Pecan Quiche, adapted from The American Boulangerie...
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Recipe and illustrations courtesy of Karen Bornarth and Roger Gural. For photos and more information, read my recap of the croissant-making class. - makes 30 70-gram croissants - Ingredients 1000 grams white flour (A.P.) 200 grams milk, cold 380 grams...
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