Bridging the gap between summer and fall, Pie's recipe for pear croustade takes a Pithivier-style filling that's gooey and nutty, adding piles of pear slices and wrapping it all in layers of flaky pastry.
'bake the book' on Serious Eats
Super sweet and super simple, treacle tart is a classic UK dessert made from little else but syrup, breadcrumbs, and lemon zest. Pie presents a lattice-topped version.
The slits cut in the top of this Pie are modeled after window blinds, but instead of sunlight, cherry-studded custard peeks its way through.
What to do when you've binged all you can on sweet stone fruit, yet have a bunch left over? Try a pie. This recipe takes peaches, apricots ,and amaretto and swaddles them in a sweet short pastry crust dusted with crushed amaretto cookies.
Boggiano, a writer and food stylist who has honed her craft in various outlets of British food media, has composed a charming, artful homage to that savory or sweet treat so integral to the UK eating experience. From creations like Cherry Custard Jalousie, Pear Frangipane Croustade. and the tooth-achingly indulgent Treacle Pie, follow along as we make the titular treat.
There's a solid cup and a quarter of hard cider in each batch of this recipe from The Ice Creamists'. A little lemon gives this sorbetto a tart twist.
In this recipe, the Ice Creamists' takes the spice of chili, the bite of ginger, and the zest of lemongrass and blends it up with sweetened cream.
"Eggtacular" may not be listed in the dictionary, but grammar be damned, that's exactly what this ice cream is. Rich and custardy with a silky melt, The Ice Creamists' mixes yolks, sugar and milk to make The Custardy Suite.
Developed for The Ice Creamists' "Dictators of Cool" collection, this sorbetto takes the classic cocktail, fluffs it up, and freezes it for a dessert that's downright revolutionary.
With the kind of high-gloss photos you'd expect to see in a fashion spread and a lascivious attitude reminiscent of punk, The Ice Creamists is a unique celebration of glorious, glorious ice cream.
Soaking popcorn in milk and cutting blossoms from stems seem unlikely steps to make cupcakes, but Cooking With Flowers uses both to create these dainty desserts.
Looking like little pansy-sprinkled purses, these galettes from Cooking With Flowers combine tart rhubarb with flower-flavored sugar. They bake up individually, so you don't have to share.
Hollyhocks, a mildly-flavored member of the mallow family, has roots once used to make marshmallows. They're the unexpected ingredient in this light yet satisfying cherry-studded dessert from Cooking With Flowers.
Cooking With Flowers is an eye-popping book of more than 100 recipes featuring edible blossoms in various preparations.
A caramelized, mahogany exterior and custardy white insides are what makes a canelé a canelé. Le Pain Quotidien Cookbook provides a recipe plus tips on how to season silicon molds.
Summer is officially here, and plums will start popping up on fruit stands everywhere. Rather than chomping them down raw, savor their sweetness with Le Pain Quotidien Cookbook plum quinoa cakes. Make a couple batches for summer morning breakfasts on the go.
Slices of caramelized banana coated in anise liqueur laid down on a pillow of puff pastry possess sophisticated flavor for a process so simple. Le Pain Quotidien Cookbook provides a recipe for an open-faced "pie" that's sure to be consumed faster than it takes to bake.
The jewel juice of blood oranges and the gelatinized crunch of chia seeds come together in this Le Pain Quotidien porridge. Fresh, cool, and perfect for summer.
The recipes in Le Pain Quotidien Cookbook are as appealingly simple as the restaurant's menu. It's a doubly excellent cookbook for summer; once for the ingredients, and once for the effort you won't need to expend.
When the summer heat cranks lemonade cravings to Pavlovian levels, try these jelly squares from Bakeless Sweets. They're a delightfully jiggly version of the drink itself, made earthy with the addition of fresh basil.