This lovely old-fashioned pie comes from the late Elsie Rossi of B&R Farms in Hollister, California, where the Rossi family has grown and dried prized Blenheim apricots for generations. Elsie was also a longtime vendor at the Monterey Bay Certified Farmers Markets, where generations of market customers came to know her and the exceptional fruit...Read More
There is apple pie—and then there is Southern apple pie. This wonderfully indulgent version begins with butter and brown sugar melted right in a cast-iron skillet, creating a rich caramel-like layer beneath the bottom crust. A generous mound of cinnamon-scented apples goes in next, followed by a second crust brushed with egg white and sprinkled...Read More
Fresh figs are still making their appearance at our farmers markets, and as the season begins to wind down, this is a beautiful way to enjoy them while we can. A brief roast concentrates their natural honeyed sweetness, while lavender, honey, and white balsamic add delicate floral and tangy notes without overwhelming the fruit. These...Read More
There is something wonderfully practical about having a container of homemade apple pie filling tucked into the refrigerator or freezer. Of course, it puts an old-fashioned apple pie within easy reach, but that may be the least interesting thing you can do with it. Spoon it over pancakes or waffles on a chilly morning. Layer...Read More
French Apple Cake is one of those wonderfully simple desserts that makes the most of good fall apples without overwhelming them. Rustic and unfussy, it falls somewhere between a tender butter cake and an apple-filled custard cake, with just enough batter to hold everything together. The apples remain the star, becoming tender as they bake...Read More
Plums and almonds are natural partners. In this elegant tart, ripe plums nestle into a rich almond filling and become tender and jammy as they bake. Elephant Heart plums would be especially beautiful here, but any flavorful late-season plum will work. INGREDIENTS: For the Tart 1 unbaked 9-inch tart shell, chilled 5 to 6 medium...Read More
One of the simplest ways to transform ripe plums is to roast them. A little heat concentrates their flavor, while honey and thyme create a fragrant syrup in the bottom of the pan. Serve the plums warm with vanilla ice cream for dessert, spoon them over yogurt for breakfast, or pair them with ricotta, mascarpone,...Read More
Some recipes earn a place in our kitchens not because they are sophisticated or complicated, but simply because we love them. This apple crisp comes from the very first cookbook I ever bought as a eleven year old: Betty Crocker’s Cook Book for Boys and Girls. It was a simple recipe then, and all these...Read More
Creamy vanilla panna cotta is the perfect backdrop for the bright, tropical flavor of passionfruit. The contrast is what makes this dessert so appealing: cool, delicate cream paired with a tart, aromatic fruit sauce. It looks elegant enough for a dinner party but is remarkably easy to prepare ahead. INGREDIENTS: For the Panna Cotta 2...Read More
Silky, tart, and surprisingly easy to make, passionfruit posset is an elegant dessert that requires only a handful of ingredients. Traditionally made with cream, sugar, and citrus juice, a posset sets through the natural acidity of the fruit rather than gelatin. Passionfruit is especially well suited to the technique because its bright acidity balances the...Read More
