These scones are crunchy on the outside and tender on the inside with bits of candied ginger for texture contrast. The butter, egg yolks, and cream make them super yummy. Serve these scones warm or at room temperature. If you like jam, by all means …
Prebaking a pastry shell is insurance against a soggy crust in the finished pie. Just follow the recipe and you’ll get a great result.
“Kuchen” is German for cake, but you make the cake layer in a Plum Kuchen in a special way.
The beauty of this Neapolitan dish is that it requires practically no attention once the tomatoes are in the pan. The peppery heat alludes to Mount Vesuvius, which overlooks the Bay of Naples.
Remember this recipe for your home canned cherries! If you don’t have access to a pie cherry tree, or they’re not available during their brief season at a local farmers’ market, you can make this tart with canned pie cherries.
I now have what I think is the perfect recipe for peach upside down cake. I think the magic ingredient is the caramel syrup.
I came up with this corn soufflé that really woke up my taste buds. I had taken my basic cheese soufflé recipe and added some briefly cooked fresh corn, red bell pepper, a little jalapeño, and garlic to the sauce base, and wham!—the birth of an instant favorite.
A galette, a flat, thin, free-form rustic French tart. The hallmarks of this French classic are a crisp and flaky pastry supporting a thin layer of perfectly cooked fresh fruit.
When I bake huckleberry pie I serve it plain. I know that ice cream or whipped cream go great with many pies, but huckleberries are stars that need no supporting players.
Summer is the perfect time to make those BBQ burgers, hot dogs, steak sandwiches, etc. with some buns that do not come out of a plastic bag!