BEFORE MY RECENT TRIP TO THE WEST COAST, reader Brigid asked if I had a recipe for “real” Banana Cream Pie (meaning no instant-pudding allowed). I found such a recipe in my 42-year-old Betty Crocker cookbook, and sent it to her. But the story didn’t end there. For I dreamed about Banana Cream Pie that… Read more »
TWO THINGS INSPIRED ME TO MAKE SUMMER PUDDING. First, I’d harvested my white currants recently, and wanted to use them in some fascinating way (although you can certainly make the pudding without any currants at all). Next, we’re in the midst of a hellish heatwave here, and this pudding — a cool concoction of fresh… Read more »
CAN CUPCAKES INVITE ECSTASY? Yes — if you top them with lavender-infused icing. These perfumed desserts are not only pretty to look at, but easy to make, too. All you need for the icing is three fresh lavender blossoms, a small amount of milk, and some confectioner’s sugar. Would you like a taste? Lavender-Iced Cupcakes… Read more »
YESTERDAY WAS MY FRIEND EWARD’S BIRTHDAY. Because Ed is a foodie, I figured the best gift I could him would be a dinner party featuring some of my favorite recent recipes from A Garden for the House. So last night, guests at the party dove into homemade hummus and ricotta, served with this terrific bread…. Read more »
THE CREAMY CONTRARIAN is a dessert I usually make when I’ve invited guests to dinner…but have neglected to prepare a grand finale. I call it contrarian because it involves opposing taste sensations — sweet and cold ice cream, bitter instant coffee, and naturally warm bourbon. It takes but 10 seconds and 3 ingredients to make… Read more »
MY GLAZED APPLE TART is a little unconventional — I use puff pastry instead of traditional pate brisee for the crust — but it’s the prettiest, tastiest, and easiest tart in the world to make. In fact, if you have puff pastry in your freezer, apples in your fridge, and apricot preserves in your pantry,… Read more »
EASIER TO MAKE THAN CREPES SUZETTE, but equal in its dramatic appeal, is Apple Crepes Flambe. If you already have baked apple slices and crepes on hand, this bit of heaven takes but 10 minutes to prepare. Both texture and taste are fabulous. Flaming crisps the crepes, and infuses them with flavor -- in this case, the pure essence of orange and cognac. Here is my favorite formula for crepes, along with the flaming-apple recipe: Read more » 
