Bread pudding has been traced to the 11th and 12th centuries in England, as people baked this treat to use up leftover bread. Even in those times, they were thinking about not wasting food! That said, bread puddings are famously easy to put together and fit right into the Seriously Simple cooking philosophy. Today, you…
A Sparkly, Spangly Flag Cake for Your Fourth of July Celebration
One of my favorite annual traditions is making this super-simple flag cake with my daughter. Yes, turning a cake into an American flag is somewhat cliché, but if you consider this the best way to dress up berry shortcake, then it’s as fun to make as it is to share. This charming, whipped cream-frosted cake…
This Homemade Father’s Day Gift Is Delightfully Delicious
Generations of kids and grown-ups have baked and eaten chocolate chip cookies. We have just one person to thank for the chocolate chip cookies we know and love: Ruth Wakefield. In the 1930s, Ruth and her husband ran a restaurant in Whitman, Massachusetts, called the Toll House. Ruth invented a recipe for Toll House Chocolate…
Baked Peaches and Cream
When baked in the oven, peaches caramelize in their juices, deepening their flavor. This dessert becomes elegant and sophisticated in its presentation: Use a pretty plate or a coupe glass and layer the soft, caramelized fruit with golden toasted almonds and mounds of orange-scented whipped cream. The almonds add crunch and smokiness, and with almond…
Berry-Yogurt Semifreddo
The intense flavors of peak-season berries shine in this incredibly easy and impressive semifreddo. Unlike ice cream, which needs churning to achieve its consistency, this semifreddo is made with a base of airy whipped cream and Greek yogurt and chilled until just frozen, yielding a softer, creamier texture—somewhere between ice cream and sorbet. Totally genius….
Summer Pudding
Summer pudding is a British summer tradition that I, as an anglophile, love to make as often as I can during the short-lived berry season. The pudding must be kept overnight in the fridge, but it’s easy to make—requiring only three ingredients and a little prep—and impressive to serve. If white bread isn’t your thing,…
A Bright, Fresh-Tasting, Make-Ahead Dessert for Memorial Day
Key limes are smaller, yellower cousins to the bigger, darker green Persian limes you usually see in the grocery store. They’re more tart, with fragrant, floral juice, and used to be grown widely in the Florida Keys, where cooks invented key lime pie as a way to use the juice. To make these key lime…
How to Make 3-ingredient Sabayon
If you’re looking for a new companion for your summer berries, search no further than sabayon. An Italian import adopted by the French, sabayon is a delicate, frothy custard, made with just three ingredients: egg yolks, sugar, and wine. Rapidly whisked together over a bain-marie, the mixture transforms into an airy sauce. Light and subtly…
Fried Sandwich Cookies
These fried cookies are like magic: soft and sweet on the inside, crisp and golden on the outside. I use Maria cookies, Spanish biscuits that are readily available in the supermarket, but any plain, unflavored cookie or cracker would work as well. I have used different graham crackers and cheese crackers with great results. Spread…
Sticky Toffee Pancakes
Sticky toffee pudding is a traditional English dessert, technically a cake, served hot and studded with dates. While our pancakes do not have any dates in them, a half cup of them, chopped, can easily be added to the rich molasses and spice batter. These pancakes should be served and eaten immediately because the toffee…
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