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Sweets and desserts

  • Pear Tarte Tatin

    You could order a special tarte tatin pan for this splendid tart, but I use, as I have for years, a 10-inch black iron skillet that’s about 2 inches deep. A similarly…

  • Time for dead man’s bones

    Some people claim Halloween is their favorite holiday. Not me! I respect its origins in Samhain, the Celtic celebration of harvest’s end and remembering those who died in the previous…

  • Apple Time

    Farmer Victoria’s surprise gift this week of a dozen small green early apples, of unknown variety but rigorously organic and unsprayed, led me to the first apple crisp of the…

  • In Search of Lost Memories

    Here’s a recipe for madeleines, the little French tea cakes that sent Marcel Proust into such paroxysms of memory—all 4,250 pages of A la Recherche du temps…

  • Panettone bread pudding

    A number of eager cooks asked for a recipe for the panettone bread pudding that I put up on Instagram last week. It’s baked with a caramelly sauce, basically just melted butter…

  • Strawberries (Again?!?)

    Yes, they come back every year, some years more prolifically than others. This has been an especially bountiful year here in Maine where I’m settled right now.…

  • Maple Syrup time

    It’s tempting to think of maple syrup as a winter treat, something to sweeten breakfast on chilly mornings, atop a bowl of steaming oatmeal or flowing in profusion over a stack of buttermilk…