Q: I had this fabulous lemon tart while on holiday in Amsterdam. It was so different to the lemon-curd style tart that I'm used to in Montreal. It was very soft and tender, consistent, sort of eggy/ca...
Using tofu in a dessert may seem a little awkward; at least, that's what I thought about the idea. But there's nothing but to give it a try! The verdict: fantastic! Nobody can guess there's tofu in it...
It's an irony that this tart has such a mouthful of a name. The name ticks off each component one by one, getting longer and longer in the process: Strawberry tart. Mascarpone cream. Dark chocolate bi...
Pie "hamper"? Pie "basket"? Whatever you want to call this, a friend of ours has one and we're coveting it! It's the perfect way to transport a fresh pie or tart from oven to picnic table without worr...
Here's a good question from Amanda. Can you help her? My boyfriend has been talking about these small tarts his dad used to bring home from a Scottish bakery when he was a kid. We figured out that th...
Take a look at this gorgeous tart, one more recipe from Gourmet's April 2009 issue. This tart is very, very easy. In fact, it makes use of a frozen ingredient you may unearth in your freezer during th...
In some parts of the country, asparagus are already popping up in the market; we know from this post that many of you are happily eating them right this very minute. Here in New York, the asparagus we...
Have you ever made a jam tart? We can't think of an easier old-fashioned dessert. You just spread a pretty little shortbread base with some thick, tasty jam, and bake it until it's shiny and a little ...
The recipe seemed to just appear in my head one evening a few months ago. I was visiting some friends and we were hanging around in the kitchen, doing what we love most: a little chopping here, a l...
This tart is exactly the kind of dessert we want this time of year. It's not too sweet or too heavy, and it satisfies our need for "a little something sweet" at the end of the day. Here's what we did....
Before the weekend we promised a recipe for this very, very bright orange tart, made from an unusual fruit for baking: persimmons! ...
Do you have any pie dough left from Thanksgiving's pie frenzy? Maybe a ball of scraps in the back of the fridge, wrapped in plastic? Wouldn't you like to do something productive with that dough? Here'...
Every once in a while, we get a hankering to make something a little complicated. Something that involves a neat set of steps, takes concentration, and results in a splashy presentation. This tart, wh...
I was beginning to think that when it came to quince, we Kitchn folks were jinxed. First it was Emma and her much looked-forward-to and yet very rotten quince, shared from a neighbor's tree. Poor Emma...
galette (gah-leht): n. A round, flat cake with a flaky pastry crust, originating in France. We've been talking about crostatas a lot lately, and we started to wonder what the difference is between o...
Early summer seems perfect for lemon meringue pie, blowsy with airy meringue and easy to wolf down before a late afternoon nap. But here on the precipice of spring, when it's still cold outside and su...
Reader Anusha says that she was inspired by the post on chocolate pies for Pie Day, so she rolled up her sleeves last weekend and baked this Chocolate, Almond and Orange Cake. ...
This recipe and and review come from AT:SF editor Shayna - welcome Shayna! With all of the chocolate talk during bittersweet baking week, we couldn't hold out any longer and had to jump in on the ...
We are big fans of Dorie Greenspan and her many marvelous baking books. We have always admired her way with chocolate, and then this recipe, posted on her own blog, made us admire her even more. It ...
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