When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. I'm a plain cheesecake kind of guy, but even...
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Normally, I wouldn't excerpt a recipe that calls for a specific pan in an unusual shape or size. Nothing is more frustrating then getting all excited to bake, say, a spicy gingerbread, only to discover that it requires six mini...
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Despite my better intentions at the beginning of a meal, it’s fairly rare that I actually have the cargo capacity for both a cheese plate
and a dessert. I end up in an unhappy position of indecision. With this concern in mind, I began toying with dishes that could double as a dessert and composed cheese plate.
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I love cheesecake, but I rarely eat it because it's such a fat bomb. Have you ever Googled the calorie count for a slice from the Cheesecake Factory? I have, and the results aren't pretty. No wonder the restaurant refuses...
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Photograph by Alan Richardson Here's my go-to cheesecake recipe, a classic that can be varied in almost limitless ways. (I've got 11 variations in my book, Baking: From My Home to Yours, and the only reason I stopped there was...
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