An ice cream cake is the one dessert that makes a whole table go quiet. This is my take on the ice cream cakes everyone grew up fighting over—except mine starts with a homemade layer of chocolate cake on the bottom. That’s topped with an irresistible band of hot fudge studded with crushed Oreos, a…
A great biscuit is often judged by height and layers—tall, craggy sides that pull apart into flaky sheets, a tender center, and enough butter that you barely need to add more. These are the perfect biscuits I’ve landed on after baking and recipe testing more batches than I can count, and the secret isn’t a…
Peach cobbler is the dessert I make on repeat all peach season. It’s the easy middle ground between a peach pie and a peach cake: fresh, juicy peaches simmered just enough to draw out their syrup, spooned over a cinnamon-scented batter, and baked until the batter rises up golden and fluffy around the fruit. It…
When I was first making fried chicken at home, I easily burned the outside of the pieces before the inside was anywhere near done. So, when I was testing this recipe, I took note of the most common issues from my own experience, along with those of other home cooks, and determined they mostly stem…
A good brioche bun is the difference between a burger and a great burger. It’s soft and faintly sweet, rich with butter and egg, golden and glossy on top. The texture is fluffy inside, but it holds together under a juicy patty instead of dissolving into mush. These are the ones I make for every…
This blackberry cobbler is the recipe I reach for the second juicy blackberries show up at the market. There’s no biscuit dough to cut in, no pie crust to roll—you simply stir a buttery batter together in one bowl, pour it into a dish, scatter sugared berries over the top, and the oven does the…
Pastry cream is the filling that makes a cream puff so delicious. It’s the custard piped into éclairs, spread under the fruit on a tart, layered into Boston cream pie, and tucked inside warm bomboloni. It’s a French custard—crème pâtissière—and once you know how to make it, a whole world of bakery-case desserts is at…
Palmiers are a very simple cookie to make, with just a sheet of frozen puff pastry rolled with granulated sugar. But without the right technique, you can go from perfectly caramelized to burnt on the bottom with very pale tops in just a few minutes. Thankfully, the technique is super simple—it only requires flipping the…
