Tender and sweet, scones are equally satisfying as breakfast or an afternoon pick-me-up.
While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in…
Early icebox cakes were festive chilled desserts made in molds with layers of cake (be it angel food, sponge cake, or ladyfingers) and custard or cream. Here, slices of angel…
I macerate the peaches and boil the juices to concentrate them. This intensifies their peachiness and means you need less cornstarch thickener, thus preserving the fruit’s flavor.
Strawberry and rhubarb are classic pie partners, but rhubarb can fly solo, too. This pie is deliciously fresh, tart, and light.
This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers’ markets.
Blueberries are the easiest fruit to turn into pie—just toss them with lemon, sugar, and cornstarch and put in the pie shell.
This impressive dessert is easy with a crust that handles well and bakes up crisp and tender
Q: I've always heard that marble is the best surface for rolling out pastry dough because it's cooler than other surfaces. But is it true? If marble is at room temperature,…
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