If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Category: Desserts

When the Stock Market swoons, it’s time for a Financier

When the Stock Market swoons, it’s time for a Financier

There’s no bad time for these little bits of heaven that use just 6 ingredients and take under 15 minutes to bake Truth be told, in good times and bad, it’s always time for a financier. The little French almond cakes, leavened with egg whites,…

Doughnut Muffins. One of our most popular posts ever is so right for right now.

Doughnut Muffins. One of our most popular posts ever is so right for right now.

This is a great time to get your kids in the kitchen making these terrific treats. I had to go back to 2010 to find this phenomenal recipe.  I got the most reader comments we’d ever had before.  It is off the charts in another…

Cranberry Crumb Cake with Almonds and Oats from Saveur Magazine

Cranberry Crumb Cake with Almonds and Oats from Saveur Magazine

Fresh Cranberries–or virtually any fruit you choose–make this Crumb Cake perfect for Holiday Baking. We have a lot of affection for Saveur Magazine. It was, after all, the first publication my food writing appeared in.  It’s also our kind of food magazine where there’s a…

Claudia Fleming’s Chocolate Caramel Tart

Claudia Fleming’s Chocolate Caramel Tart

Come ‘Out East’ for a recipe a famous Pastry Chef gave a special twist to. The East End of Long Island is extremely fortunate in the caliber of chefs that are either restaurant owners or lured here to work in what is a gorgeous place…

Elizabeth Karmel’s Grandmother Odom’s Apple Cake

Elizabeth Karmel’s Grandmother Odom’s Apple Cake

If you love apples, you will not believe how much you will love this wonderful cake. Apple picking season is in full swing out here on the East End of Long Island. It’s astonishing what a draw it is.  The traffic on weekends approaches that…

The Winners of The Hampton Classic have been announced!  And one of them is these Rosemary Apricot Squares from Baked!

The Winners of The Hampton Classic have been announced! And one of them is these Rosemary Apricot Squares from Baked!

The annual Hampton Classic Horse Show is history.  This season-ending spectacle is the punctuation mark on our summer season. And we love it even if  it marks the end of a wonderful summer here.  Of course, the focus is on the horses and their riders. …

Peach Hand Pies from Lisa Donovan in Food and Wine Magazine

Peach Hand Pies from Lisa Donovan in Food and Wine Magazine

Our peaches out on the East End of Long Island are outstanding this year.  They’re glorious to look at—all those colors from deep golden yellow mottled with shades of orange and red, almost to purple. It seems almost a shame to peel them, let alone…

Chez Panisse’s Blueberry Cobbler and a salute to the one and only Molly O’Neill

Chez Panisse’s Blueberry Cobbler and a salute to the one and only Molly O’Neill

The Food World suffered a great loss last month.  Molly O’Neill, one of the best food writers in the country died at just 66 years of age.  Molly O’Neill was the heir to a great legacy of food journalism that includes such luminaries at M.F.K.…

Absolutely the creamiest, smoothest, most spectacular French Lemon Cream Tart from Pierre Hermé

Absolutely the creamiest, smoothest, most spectacular French Lemon Cream Tart from Pierre Hermé

The last time Andrew and I were in Paris, we pretty much went from one spectacular bakeshop or chocolatier to another.  And you can’t really miss those belonging to Pastry Chef Extraordinaire Pierre Hermé.  The man himself is arguably the most acclaimed of all living…

S’mores Bars with Marshmallow Meringue from Cheryl and Griffith Day of Back in the Day Bakery, Savannah, GA.

S’mores Bars with Marshmallow Meringue from Cheryl and Griffith Day of Back in the Day Bakery, Savannah, GA.

The allure of a childhood favorite is undeniable.  Here two bakers from Georgia have captured the essence of one of life’s great pleasures—the S’more.  While the treat may be best remembered as campfire cooking at is best, here’s a recipe that brings it indoors and…

Has anyone ever made a Tart as Christmas-y as this?      Cranberry Curd Tart from David Tanis in The New York Times with a deep bow to David Lebovitz

Has anyone ever made a Tart as Christmas-y as this? Cranberry Curd Tart from David Tanis in The New York Times with a deep bow to David Lebovitz

I marvel at Andrew’s passion for baking. And it’s at its zenith at holiday time.  It doesn’t necessarily mean Thanksgiving or Easter or Christmas.. It could be Valentine’s Day or the 4th of July.. But I have to say that this year’s output at Thanksgiving…