These chocolate and vanilla sablés feature contrasting cutouts in festive shapes. To me, they’re the holy grail of holiday cookies: both pretty and absolutely delicious.
Winter, with all its cold and dreariness, is probably my least favorite season, but the appearance of blood oranges in the markets is one of its redeeming features. I buy them in bulk, impulsively, generally without a plan for how exactly I will use them. […]
People often assume that I cook as much as I bake. In fact, there’s an inverse relationship between my cooking and baking. As I’ve devoted more and more of my free time to baking, I rarely have had the time or energy to do much […]
Decades ago, I spent a summer working at bread bakery in my hometown of Austin, Texas. Among the breads they offered was a “corn bread”–not, mind you, a baking powder-leavened quick bread, but a yeasted loaf made with cornmeal. The memory of that bread got […]
Another Passover-friendly recipe? Why not. My baking obsessions include finding ways to incorporate brilliantly hued fruits and vegetables into pastries. I can’t resist rhubarb, blood oranges, blackberries, red currants, and, most recently, purple sweet potatoes. I’ve done a purple sweet potato pie and, in the […]
Confession: I had the vision for these doughnuts before I had ever made a loaf of Hokkaido Milk Bread. However, once I finally got around to trying the recipe in Cynthia Chen McTernan’s wonderful cookbook, A Common Table, it confirmed my instinct that the dough […]