Desserts

Blueberry Pie

Method 1 Prepare the bottom crust: Remove a dough disk from refrigerator and let sit for 5 to 10 minutes to take the chill off. Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide.   Place the rolled out dough on to a 9-inch pie pan. Trim the edges to ...

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Panna Cotta with Summer Berries

Panna cotta is such an easy and elegant make-ahead dessert for any special occasion! Serve with a quick fruit sauce and summer berries. Print Photography Credit: Sally Vargas There are certain desserts that are so easy to make and so stupendously rewarding that they should be at the very top of your list for special occasions. Panna cotta is definitely ...

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Chocolate Chip Cookies

There were two major influences on this recipe: the Nestle Toll House back-of-the-package recipe (which I think we can all agree is pretty much The Standard as far as chocolate chip cookies go) and a recipe from Christina Tosi’s cookbook Milk Bar Life. It’s thanks to Christina’s recipe that I discovered the wonders of this one special ingredient that makes all ...

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Blueberry Slump

Blueberry Slump! Classic New England dessert, made on the stovetop with blueberries and steamed dumplings. Great way to beat the heat! Print Photography Credit: Elise Bauer When it’s blueberry season, all thoughts (at least at my house) turn to pie or cobbler. Except when it’s so hot outside the asphalt is melting and the last thing you want to do ...

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American Flag Pie

1 Make the pie dough: Cut the butter into cubes and let sit out for a 10 minutes to take the chill off. Whisk together the flour, sugar, and salt in a large mixing bowl. Add the butter and toss to coat with the flour. Using your (clean) hands, work the butter into the flour until the mixture resembles a coarse ...

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Fresh Strawberry Pie

Method 1 Blind bake the crust: Roll out the crust and ease it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate for at least a half hour. Line the pie crust with parchment paper or foil, then fill with pie weights or dry beans. Bake for 20 minutes at 350F. Remove the pie weights and continue ...

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Fudgy Chocolate Brownies

1 Heat the oven to 350F and prepare the pan: Line an 8×8 baking pan with a sling of parchment, long enough so that the parchment hangs over the sides of the pan. Coat the exposed sides of the pan with cooking spray (also, a little cooking spray under the parchment will help it stick in place, if needed). 2 Combine ...

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Rhubarb Fool

1 Cook the rhubarb: Place a medium-sized, heat-proof bowl on the counter next to the stove. In a wide, deep skillet over medium heat, stir together the sugar, orange zest and orange juice. Stir constantly until the mixture liquefies and begins to boil. (It’s fine if not all the sugar is dissolved at this point.) Raise the heat to high ...

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How To Make French Crêpes

For a dish that seems so fancy, crepes are surprisingly easy to make at home. After all, they are just thin pancakes – but oh, what pancakes! The ancient origins of crepes are found in Brittany on the coast of France, where their popularity spread to make them one of today’s most beloved national dishes. Crepes can veer sweet or ...

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Easy Lemon Pudding

Print Photography Credit: Sally Vargas This lemon pudding couldn’t be easier. It’s made with just four ingredients: whipping cream, sugar, lemon zest, and lemon juice. All you do is warm everything up, then let the pudding set. It’s like magic. Elegant, simple, and with a velvety texture that is positively dreamy, this lemon pudding is perfect for Easter dinner, Mother’s ...

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