Mango Sorbet
It’s mango season around these parts, and while I’m usually content to dice them up and top them with salty coconut milk, Thai-style, I found…
Ingredient: sugar
Fruit Glazed Ham
Fruit Glazed Ham. Why glaze? Consider that ham is cured pork, and the process of curing mainly involves the use of salt (usually in…
Beet and Wheat Berry Salad
The key to make-ahead salads like this one is to use ingredients that can hold their shape and freshness over time. That means lettuces are…
The Best Cherry Pie
This recipe changed everything I knew about pie. Before I sorted out a truly scientific ratio of ingredients, fruit pies seemed to be a…
Double Strawberry Cake
This pale pink layer cake is made from both fresh strawberry purée and freeze-dried strawberries pulverized into a fine powder. That double whammy gives the strawberry…
The Best Blueberry Pie
This classic blueberry pie has a pitch-perfect filling that’s loaded with intense berry flavor. Thanks to the ideal ratio of fruit to tapioca starch…
Blackberry Cake
This unusual blackberry cake gets its all-natural flavor and color from an infusion of fresh blackberry purée. Whether finished with fruity whipped cream or tangy cream cheese frosting,…
Old-Fashioned Flaky Pie Dough
This is the sort of recipe pastry chefs tend to favor, but it doesn’t require any fancy ingredients, equipment, or training. Just smash some…
Easy Cream Cheese Frosting
This silky frosting is fluffy and light, but thick enough to hold its shape for days when piped over cupcakes in generous swirls. It’s tangy…
Peach Julep
This cocktail Peach Julep from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches. INGREDIENTS For Rooibos…