Raw nuts, butter, and baking soda are secrets to richly flavored, delicate brittle
Flo Braker is a big pineapple fan, and she has discovered many ways to use this tart-sweet fruit in desserts. In this article she shares several recipes, along with suggestions…
Canned coconut milk is available in the Asian food section of most grocery stores (don’t use “cream of coconut”—it isn’t the same thing). Be sure to shake the can of…
The shell for this tart is really easy to make, as it requires no rolling at all, just patting into the tart pan.
You’ll have a bit of mint tea syrup left over, but it’s easy to use up: A splash mixed into a glass of sparkling water makes a delicious drink.
This cake freezes beautifully: cool it completely, wrap it securely in plastic, and then in aluminum foil.
A simple mix of ground almonds, sugar, eggs, and butter makes a fragrant and versatile filling for tarts, cakes, and cookies
This classic French dessert is usually made with puff pastry, but phyllo is a little easier to work with. For best results, thaw the phyllo fully in the refrigerator, and then…
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