Double Chocolate Brownie Cookies
Pastry chef Kristine Morrow’s cookies have a soft, chewy centre that will make chocolate lovers swoon.
Pumpkin Rosemary Biscuits
Try these Pumpkin Rosemary Biscuits from the new cookbook, Naturally, Delicious Dinners. These biscuits call for an unusual ingredient: sprouted wheat flour. This product is made from wheat kernels that are soaked and left to germinate to turn into a plant. After sprouting, they are dried and…
Topped Lebanese Flatbreads
Try these Topped Lebanese Flatbreads from the new cookbook, Bayrut. What came first: pizza or manouche? Of course, we’d say manouche, and back it up with facts (real or made up, it doesn’t matter) about how it came from our region. A manouche (plural: manaeesh) is a round flatbread,…
Semolina & Coconut Cake
Try this Semolina & Coconut Cake from the new cookbook, Bayrut. Nammoura is a fudgy, moist coconut cake with semolina and yoghurt as a base. There are a couple of recipes for it in my mom’s old recipe book, but I asked her for the easiest and most fail-safe…
10 Of Our Favorite Fall Baking Recipes
Pumpkin spice and all things nice — the flavors of fall are ones of comfort. As the weather starts to get chilly, come inside and spend an afternoon baking. Warm up your house with the smell of freshly baked goods and be sure and share the bounty with family and…
3 Dessert Recipes From The New Cookbook, The Italian Bakery
Discover the secrets of Italian pastry chefs!
Sesame Challah Monkey Bread
Sit around the table with friends and pull it apart with your fingers!
Ellen Thompson’s Sticky Buns
They’re less doughy than a cinnamon bun, have more brown sugar and the pecans bring a nice crunch.
Ricardo Larrivée’s Giant Chocolate Chip Cookie
This sweet recipe makes ooey-gooey soft cookies which you can cut into 24 (or just carve out a giant one for yourself!).
Sweet Tahini Rolls
These baked goods are simple to make, impressive to look at and loved by all.
15+ Summer Baked Goods To Bring Comfort To Your Kitchen
These sweets are perfect for backyard lounging (social distancing style)!
Apricot Tarte Tatin
Try this Apricot Tarte Tatin recipe from the new cookbook, Dinner in French. Using apricots instead of apples in a tarte Tatin transforms an inherently autumnal dessert into the very essence of summer. To keep things on the simpler side (relative to Tatin), I use purchased…
Kick-Start Your Fall Baking With The New Cookbook, Tartine, A Classic Revised
From one of the world’s most acclaimed bakery restaurants, this revised edition — by Tartine founders Elisabeth Prueitt and Chad Robertson — includes 68 fresh recipes, like melt-in-your-mouth Savory Scones stuffed with bacon, chives and Gruyère cheese and gooey Pecan Diamonds that are equally sweet and salty. It’s a…
Try this Pecan Diamonds recipe from the cookbook Tartine: A Classic Revised. With a slightly salty caramel filling on a pastry base, these nutty bites are completely addictive. Cooking the filling in a pot first and then finishing it in the oven creates a foolproof confection, yielding many for…
Try this Savory Scones recipe from the cookbook Tartine: A Classic Revised. Scone dough works really well as a vehicle for savory ingredients, especially highly flavored, lower moisture ones such as Gruyère and other firm cheeses, chopped chives, sautéed mushrooms, bacon, and ham. Spanish pimentón or fresh herbs make…