| Nov 23, 2011
Total time: 1 hour, 30 minutes
Pastry for 9-inch tart pan
1/2 pound blanched almonds
2/3 cup plus 1 tablespoon sugar, divided
2 teaspoons vanilla extract
2 teaspoons grated orange zest
1 tablespoon Oloroso or...
| Jul 28, 2011
| 4:02 PM
Long before gaudy, gooey cupcakes became America’s default dessert, there was Lutz Olkiewicz. During his 25 years at the Drake Hotel, Chicago's grand master of sugar created delicate pastries, elegant cakes and intricately decorated tortes. ...
| Dec 3, 2009
| 4:32 PM
Delicious when freshly baked, this citrusy sweet loaf of Marzipan stollen can be made ahead to let the flavors mellow for several days. Here's your recipe. (You know what would be really decadent? Using some leftover slices for French toast!)......
| Dec 8, 2009
| 9:33 PM
If you thought presidential dog walker was an oddly specific job title, how about presidential dog replica pastry chef? OK, so executive pastry chef Bill Yosses' job consists of a little more than just crafting miniature Portuguese water dogs out......
| Apr 27, 2009
| 6:01 PM
Dotted with crumbs and dripping with oil, the field of battle was left soiled and strewn with casualties -- cheese rinds, stale crusts, splatters of mustard -- a thousand miniature monuments to the epic struggle that had occurred Saturday afternoon at Los...
| Nov 3, 2008
| 6:18 PM
In late October, I drove up north to visit my daughter and her family in Santa Cruz. After lunching downtown one day, Dinah and I walked over to the Museum of Art and History. She led me to her favorite exhibit, which featured the daily life of Santa...
| Dec 18, 2007
| 1:35 PM
Total time: 1 hour, 45 minutes, plus rising and proofing time
Servings: 16 to 20 (8 to 10 per loaf)
Note: From Donna Deane.
1/2 cup seedless raisins
1/2 cup dried currants
1 cup diced mixed candied citrus peel ( 1/4 -inch dice)
1/2 cup candied...
| Dec 19, 2007
DURING the Christmas season, we bake. We bake rich, show-offy treats for big parties and once-a-year gatherings. But we also bake for the quiet moments, the times that will become treasured memories. And there's nothing better to offer with that early...
| Oct 20, 2009
| 2:49 PM
Santa has always had a monopoly on the good cookies. But it took Julia Usher a while to ponder the bigger issue: Why should the winter holidays get all the gingerbread? And why should something as deliciously fun as a cookie exchange be relegated to...
| Aug 28, 2009
Recipe: Fig frangipane tart August 26, 2009
Total time: 1 hour and 15 minutes
Note: You can use the pastry of your choice or a commercially prepared pie crust.
Prepared pastry for a 9-inch pie pan
1/2 pound blanched and peeled almonds
| Dec 28, 2009
| 10:26 AM
Note: You probably won't want to make this peach pie right now. Minnie Bernardino and Donna Deane created it for our summer issue on local produce markets, and like everything made with peaches, this one is at its best only when peaches are at their...