Here's what makes a tarte tatin so fabulous: even if your crust isn't perfect, even if it crumbles a bit when you flip it (as my buttery crust has done this time), and even if the tarte is not perfectly centered on your serving platter, it will still taste like something that came directly from heaven. Creamy-soft apples in a deeply caramelized sauce will cover a multitude of other culinary imperfections. Tell your guests that it's meant to be "rustic" as you pass out the forks and carry on with the devouring. More

So, you've whipped up a batch of homemade pizza dough, and you've made a couple of spectacularly good homemade pizza. But your household is small, and you don't want to eat pizza tomorrow. What can you do with all that leftover dough? Freeze it, of course! It's simple as 1-2-3, and then you can have pizza on the spur of the moment next week. Here's how to freeze pizza dough... More

Whether we're talking falafel or deli ham, pockets of pita bread are one of my top choices for sandwiches. So portable! So neatly contained! So easy to eat! The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best. Here's how we do it. More

I had my first pão de queijo at a Brazilian restaurant in Atlanta over five years ago, and I still dream about it. It was crispy outside but amazingly soft and chewy inside, and its cheese flavor was so ephemeral and haunting that I had to eat several more just to fix it in my mind. Well, I'm in trouble now because I just discovered that these little cheese puffs? With their addictive cheesiness? They are super easy to make at home. More

There will be a crumble of one kind or another on my table from now until Thanksgiving. Not to mention crisps and cobblers. Making any of these is so easy that you barely need a recipe; in fact, one basic recipe with some variations will serve for each. The only requirement is fresh summer fruit, the riper and closer to jamminess the better. More

Graham cracker crusts are much more foolproof than the elusive flaky pastry crust. With a these simple crusts, there is no longstanding debate over shortening versus butter or what temperature your marble pastry board should be. No, graham cracker crusts are much more egalitarian, and we like easy crusts this time of year. More

One of nature's great wonders, popovers are made with just milk, eggs, and flour. Plus a little butter and sugar, if you're feeling sneaky. Whisk, pour into tins, and bake (no peeking!). A half hour later, you're rewarded with the most incredibly airy and crispy puffs you could ever imagine. Oh, and p.s., no popover tin required. More

Socca is easy to love, as I learned several summers ago when a friend made a big batch as an appetizer for a backyard party. The crispy-edged and pancake-thin slices have that sweet and nutty flavor of chickpeas, but they're also a little smoky from some time under the broiler. Since the recipe is naturally gluten-free and vegan, it's a winner for any dinner party crowd. More

Let me walk you through the experience of eating a fresh gougère. It's surprisingly light as you pick it up, almost insubstantial and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle: soft, eggy, and indecently cheesy. Two bites and it's gone. You're going to want to make a batch of these soon, trust me. More

A loaf of whole wheat bread is a wonderful thing. Slices have a chewy texture with a deep nutty flavor, perfect for a tunafish sandwich or an afternoon snack spread with peanut butter. Here is my favorite recipe to make at home. More