My go-to berry pie recipe - a rye flour crust and mixed berry filling seasoned with fresh thyme leaves. It's the pie I bake most often.
Lillet-spiked buttermilk shakes. Just a quick grown-up twist on the classic vanilla milkshake.
A no bake chocolate cake I make when I'm feeling particularly lazy and need a crowd-pleaser of a dessert. Good-quality dark chocolate, cream, and whatever you like to infuse the cream - you're set.
A cardamom-kissed, brown sugar crusted, squash-battered spice cake. Made with brown butter and a bit of leftover winter squash.
Charming little bite-sized, powder-coated pistachio biscotti cookies inspired by a visit to Mona Talbott's kitchen and the Rome Sustainable Food Project at the American Academy in Rome.
I'm posting this recipe not because these are the best oatmeal chocolate chip cookies ever of all time. They're good, but...I'm posting the recipe, because they make amazing ice cream sandwich cookies. And it's prime ice cream sandwich season.
Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes.
A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. Sounds a bit fancy, but really, it couldn't be easier to make.
Dense, gooey chocolate brownies packed with boozy, port-soaked dried cherries. Made with Muscovado sugar, chocolate chunks, and crème fraiche.
The little black dress of my tart repertoire - bittersweet chocolate with a thin brown sugar crust. The filling is a dark chocolate ganache, the consistency of thick frosting, set off by the crispness of the crust, finished with a dusting of cocoa powder, and a pinch of sea salt.