Marbled Pumpkin Bread
There’s are certain cheats that are universally acknowledged as acceptable by food people and one of them is that it’s totally fine to use canned pumpkin in place of fresh pumpkin in baking recipes. I realize a lot of you are rolling your eyes at that: “Who in their right mind would ever trouble to use fresh pumpkin in a baking recipe?” Well you’re talking to someone who did just that, only it was a Kabocha squash.
How to Make the Perfect Apple Pie (Step-by-Step with Photos)
First things first: there’s no such thing as the perfect apple pie. The perfect apple pie is whichever apple pie you love the most. That said: there are good apple pies and there are bad apple pies. Bad apple pies have a stiff, flavorless crustl a gooey, gloppy, synthetic filling. and they taste like something you defrosted from the freezer section instead of something that was made with love.
Maida Heatter’s Key Largo Cookies
I rewrote and revised the first sentence of my novel Food Person so many times, I know the finished one by heart: “Isabella Pasternak baked treats to bring to work every day; not as a way to endear herself to her co-workers, but as a way to avoid them.”
Nectarine Upside-Down Gingerbread
I’ve had a copy of David Lebovitz’s Ready for Dessert on my cookbook shelf for well over a decade, probably longer, and you can tell it’s much-loved because of all the flour, cocoa powder, and melted butter streaked across its pages. The fresh ginger cake is so iconic that I’m convinced one of the hottest restaurants in NY uses David’s recipe for its own.
