Any combination of stone fruits works well for this simple, summery cake. I love it made with plums, nectarines, and apricots, or a combination of all. I love no-fuss desserts, and this one will delight everyone served plain or with a large dollop of whipped cream. It’s best served at room temperature, and frankly, even…
Easier Than Cheesecake, Just as Delicious
Cheesecake is delicious, but baking a big traditional one can be tricky. You have to bake a large cheesecake inside another pan filled with water to make sure it bakes evenly—a fussy and delicate maneuver in the oven. Smaller cheesecake bars are just as delicious, with a crisp graham cracker crust and a tangy, custardy…
Blueberry-Basil Pie
This recipe from Bow Hill Blueberries incorporates blueberries in both the filling and the crust. If you’re short on time, feel free to get a store-bought pre-baked pie crust or frozen pie dough to blind bake. Makes one 11-inch pie or tart For the Pie Crust 1 1/2 cups all-purpose flour 2 teaspoons Organic Heirloom Blueberry…
Peach Berry Crisp With Vanilla Custard Celebrates the Sweetness of Summer
Summer desserts are meant to celebrate the season. Fruit pies, cobblers, buckles, and crisps are made for the sweet fruits of summer. These casual yet undeniably satisfying fruit desserts depend upon the best seasonal fruits, usually topped with a cake, streusel, or both. There are differences between these traditional American desserts, so here is a…
Making a Stone Fruit Mess
It’s summer, and I’m greedy. The stone fruit is impossible to resist right now. The farmers markets are teeming with peaches, nectarines, and plums. I oblige and bring home bags stuffed to the brim, only to return for more the next day. It really isn’t a challenge to slurp through the juicy bounty, but when…
Berries Give This Snack Cake a Bright Pop of Color and Fresh Flavor
This pretty, simple snack cake is a perfect way to use fresh summer produce! It’s also great for after school (or even for breakfast, if you’re in need of a special morning treat). The blueberries and raspberries add bright color and fresh flavor. You can substitute frozen berries for fresh if you like. Just thaw…
How to Make a Classic French Yogurt Cake
Think of yogurt cake as the little black dress of French baking: an easy, everyday staple that always delights and pairs well with just about everything. With a golden exterior and moist, fluffy crumb, it’s the perfect cross between a pound cake and light sponge cake, an ultimate family favorite for any occasion. Why is…
How to Make an Upside-Down Cake With (Almost) Any Fruit
Surely everyone is familiar with the classic pineapple upside-down cake, topped with rings of canned pineapple and dotted with neon-red maraschino cherries, all nestled in a brown sugar glaze. What many people don’t know is that nearly any fruit can be subbed in for the pineapple-cherry combo with fresh, delicious results. Read on for our…
My Mother’s Best Cooking Advice: Burn Your Sugar
My mother ran a small candy business known for its caramels out of her home. Fans would rave about their buttery texture and robust caramel flavor and constantly ask her what her secret was. People would speculate that there was a secret ingredient she would add, but the truth was her recipe was pretty simple…
How to Make Basque Cheesecake at Home
My first bite of Basque cheesecake was a revelation. I’ve never been a fan of super-rich New York-style cheesecake, so it was as if Basque cheesecake—which is decidedly less sweet and really lets the flavor of the cheese shine—was made for me. I was initially drawn in by its dark, almost-burnt appearance, but it was…
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