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Entries tagged with 'Jenny McCoy'

Bake the Book: Desserts for Every Season

Emma Kobolakis 169 comments

Some of us wait all year for that first slice of pumpkin pie, while others cross their fingers, hoping for watermelon to finally ripen. Chef Jenny McCoy makes room for every sweet craving in her first book, Desserts for Every Season. More

A Cookie A Day: Jenny McCoy's Banana Chocolate Chip Sandwiches

Caroline Russock 1 comment

By combining mini chocolate chip cookies with slices of fresh banana, these sandwiches feel like snack time. The cookies themselves are crisp and crunchy and the banana makes for an almost healthy sandwich cookie filling—well, healthier than buttercream or chocolate ganache. More

Jenny McCoy's Milk Chocolate Panna Cotta with Raspberries and Saba

Jenny McCoy 2 comments

Hands down, panna cotta is my favorite dessert. (Just ask any server at Craft what the pastry chef recommends and their response will be panna cotta.) In this recipe, the sweet milk chocolate is nicely paired with the tartness of raspberries and the complexity of saba. More

Jenny McCoy's Blueberry-Nectarine Crisp

Jenny McCoy Post a comment

When I make a crisp, I make a very large crisp—mostly because it's such a crowd pleaser that unless you have way more than you need, you'll never have leftovers. And those leftovers make a fantastic breakfast! More

Jenny McCoy's Ginger-Raspberry Swirl Ice Cream

Jenny McCoy Post a comment

Swirl ice creams are the best of both worlds--ribbons of sweet and sticky jam folded into rich and creamy ice cream. It's like a sundae in one scoop. What could be better? More

Jenny McCoy's Cocoa Crepes with Mascarpone and Blackberries

Jenny McCoy Post a comment

I love making crepes—the accomplishment of flipping (without ripping) them brings me great satisfaction. Once you get the hang of the technique, I'm sure you'll agree. These incorporate cocoa powder (I recommend Valrhona brand) into the crepe itself; the crepes are then rolled with blackberries and a mascarpone filling. More

Jenny McCoy's Cherry Clafoutis

Jenny McCoy 3 comments

How this classic French dessert goes virtually unknown amongst many home bakers is a mystery to me. It is elegant, easy to make, and goes great with just about any ripe fruit—cherries are perfect for the season. Give it a try and tell your friends; I'm on a mission to give it the limelight it deserves. More

Introducing Jenny McCoy Week

Ed Levine 4 comments

If there's a more ambitious young pastry chef out there than Jenny McCoy, I haven't met her. She's come through the ranks of many fine kitchens in Chicago, New Orleans, and New York, made her mark as the pastry chef at A Voce, and is now heading the pastry department at Tom Colicchio's flagship restaurant Craft. And oh yeah, she's got a BA in food writing and a cookbook on the way. More

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