MAKES: Enough for an 8- to 10-inch tart TIME: 20 minutes, plus time to rest This contains more butter than the preceding piecrust, and an egg makes it extra-rich and perfect for tarts. You might think of this as a large cookie, and, like a cookie, it has many possible...
MAKES: Enough for an 8- to 10-inch single-crust pie TIME: 20 minutes, plus time to rest I've used this recipe and technique for years and always been pleased with the results. The crust is flaky and flavorful, and it holds its own no matter what the filling. This may...
MAKES: About 2 cups TIME: 10 minutes Essentially a streusel, this topping is like a delicate and crumbled nut cookie. It's lovely on any crisp, as well as sprinkled on quick breads, muffins, or tarts and pies before baking. Use the whole wheat flour for a more robust...
MAKES: 2 cups TIME: 10 minutes Also called simple syrup, this is perfect for adding sweetness to something without worrying about the sugar dissolving. It comes in handy when making sorbets, granitas, and iced drinks, including tea, coffee, and cocktails. Make this...
MAKES: About 3 dozen cookies TIME: 40 minutes Another not-too-sweet cookie (perfect for glazing), only this time a hint of saffron gives the cookies a gorgeous gold color, and their cakey texture will remind you of an elegant vanilla wafer. The olive oil is a...
MAKES: About 12 servings TIME: 11/2 hours, plus time to chill If you've never made cheesecake with anything but cream cheese, try this. Ricotta makes a creamy, moist, and light cheesecake that's delicious but is much lower in saturated fat (especially if you use...
MAKES: One 9-inch cake (at least 8 servings) TIME: About 1 hour Juicy, ripe plums caramelize beautifully to create a rich, caramelized topping when the cake is inverted. Use a skillet if you want to maximize this browning effect. The touch of rosemary gives the cake a...
MAKES: 6 to 8 servings TIME: About 21/2 hours, mostly unattended, with a prepared crust This tart is based on fruit marinated in its own juices, which is then slowly baked, so the filling retains some a fresh flavor and texture. The juices that accumulate are boiled...
MAKES: 1 rectangular cake or 2 layers (12 to 16 servings) TIME: About 1 hour, plus time to cool This is by no means for die-hard health fanatics; truly, it's an entirely delicious cake that uses olive oil for flavor and not just to replace the butter, which it does...
MAKES: About 3 dozen TIME: About 1 hour Dried apples make a nice updated version of this American classic, but whole grain fans won't want to stop there. Anything rolled is up for grabs (they're all made like rolled oats); quinoa is especially good. And just about any...
