A deep, dark, delicious chocolate cake. Adapted from Amanda Hesser's Dump-It Cake from Cooking for...
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Bittersweet Chocolate Pots de Crème
Chocolate pots de crème are a festive (and easy!) way to enjoy dessert with family and friends....
High-Altitude Stout Gingerbread
This is a rich, moist, deeply flavored gingerbread. The cake will remain fairly flat in the pan,...
Peach and Blueberry Pie
Peach pies are great on their own, but if you've got a few blueberries, toss them in too! I use my...
Kamut Strawberry Shortcakes
This recipe is more of a biscuit than a shortcake, as it uses cream instead of butter and is just...
Cherry Galette
Homemade pastry takes about 10 minutes to make and tastes so much better than anything you can...
Tofu Mousse, Chocolate or Mocha
You can make this mousse with chocolate chips or finer quality chocolate in wafer or bar form....
Lemon Bars
This lemon bar recipe is similar to the one my mom made in the 70's, but with 6 or 7 lemons...
Madeleine Cake
We call this madeleine cake at my house because it is reminiscent of the little French...
Strawberry Rhubarb Lotus Bundt Cake
I developed this recipe for the 2024 Spring issue of Edible Bozeman. It's a strawberry-rhubarb...
Cashew Bars
Made with raw cashews, cacao butter (Navitas Organics now sells convenient wafers), and sweetened...
Orange Madeleine Cake
An orange version of my original Madeleine Cake, adapted from Dorie Greenspan's Quatre-Quarts. If...
Meyer Lemon Curd
Homemade lemon curd is one of those things that seems difficult until you do it. Three eggs, and a...
Canelés de Bordeaux
I've never made canelés until recently. Beeswaxing individual, copper molds, preferably antique,...
Baked Spiced Pears
As with most of my recipes, consider this a starting point and have fun making it your own. The...
Brandied Pumpkin Pie
Year after year, Thanksgiving after Thanksgiving, I make the brandied pumpkin pie from Gourmet...
Coffee Gelée
The raspberry gelée I made to top panna cotta last weekend didn't gel. The recipe called for...
Panna Cotta
Panna cotta is a dessert made with lightly sweetened cream that is delicious with fresh berries,...
Rhubarb Crumb Cake
This crumb cake is the offspring of three good cakes—Stella Moss's Rhubarb Sheet, the Rhubarb...
Strawberry Rhubarb Compote
It's just about rhubarb season here in Montana, we just need a few more warm-ish weeks to ripen...
Tofu Budino, Mocha or Chocolate
Dense and chocolatey, yet lighter than a full-dairy budino or pot de crème and way easier to make!...
Peach and Blueberry Pie
"It snowed here this weekend, but I'm going to pretend it's still summer." Sounds good, Kristine,...
Oatmeal Scones
Here's a buttermilk scone that is every bit as delicious as a Cream Scone, just more rustic and,...
Madeleines, The Best by Daniel Boulud
I tested madeleine recipes for days before I finally found what I consider The Best. I made...
Apple Pie
My copy of Joy of Cooking has lived with me as a newlywed, new mother, widow, and through a move...
Bittersweet Chocolate Ice Cream
Jane and I mixed up a couple batches of chocolate ice cream over the long weekend and this was our...
Nectarine Blueberry Cobbler
I've been riffing on nectarine cobbler since Gourmet magazine published a couple versions in 1992...
Saffron Rosewater Ice Cream
A small scoop of saffron ice cream concludes dinner on a sweet note without being a sugar bomb. I...
Pastry Puffs (Cream Puffs, Pâte à Choux, Profiteroles)
Make these puffs the next time you need a special treat for a group--it's not every day people get...
Blueberry Granita
Start this granita three hours before you want to serve dessert or make it a day in advance. The...
Crème Anglaise and Coconut Crème Anglaise
What to do with lonely egg yolks leftover from angel food cake making? They're practically begging...
Cashew Cream
Naturally sweet, creamy goodness made from ... cashews? Believe it. One of the best takeaways...
Cream Scones
You can stop collecting scone and shortcake recipes, this is the only one you need. I'm giving it...
Madeleine Cake
We call this “madeleine cake” at my house because it is reminiscent of the tender and subtly sweet...
Pastry for Fruit Galettes
Nothing says homemade like a fresh fruit pie, but making one requires planning and concentration,...
Bourbon Frozen Custard
A zabaglione, sabayon kind of thing, only you douse it with Bourbon and freeze it...so, kind of an...
Overnight Meringues
These meringues are simple to mix and bake overnight while you sleep, like magic! Meringues are...
Co-Co Truffles
Que Se Raw Se Raw, a local raw food takeout place, is on vacation through the end of this month. I...
