T. Susan Chang explains how she came to create this quick, subtly sweet loaf from a gourd of fairy tale proportions.
Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.
Drunken pumpkin? Punken drumkin? Drumpin punkdrunk? This innocuous seeming slice boasts just a tad more, uh, character than your typical pumpkin pie.
This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. Its name is French for “caramely apple goodness atop a buttery crust.”
When life hands you too many doughnuts—yes, it’s possible—make pudding. You heard us. Doughnut pudding.
We don’t know Italian, but we’re pretty certain this tart, with its molten filling and brownie crust, translates to “Damn good!”
These uncannily crisp, seemingly shortbreadish cookies from San Francisco’s Miette are–and we mean this–unlike any you’ve ever encountered.
A fast-rising home-baked white sandwich loaf that tastes–dare we say it?–better than mom’s. Way better. And just wait ’til you toast it.
Nothing helps a vegetable go down without a struggle like a little sweetness. We’re particularly fond of this lovely zucchini delivery system.
This purple-stained cake—er, what’s left of it—puts the ease back in pleasin’. Just old-fashioned goodness and the season’s most compelling fruits. Got milk?
Whether you seek convention or innovation, you’ll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.
The name of this sweet and sturdy pie crust in French means “so much better than your silly American pastry dough.”
A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.
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