The nice thing about eggnog pie is that you don’t have to wait until the winter holidays arrive to enjoy it. Vanilla and whiskey in the filling and freshly grated nutmeg sprinkled over the top give that special holiday feeling at any time of the year.
Archive »
Cinnamon Nut Wreath
Here’s my (very streamlined) version of the kringle—a braided puff pastry wreath stuffed with a sweet, nutty filling and drizzled with a buttery vanilla glaze. It’s a real stunner on the brunch table for the holidays and is highly snackable as the day wears on.
World Peace Cookies 2.0
Pierre Hermé, the famous Paris pastry chef, gave me his recipe for chocolate sablés, a recipe I renamed World Peace Cookies, more than twenty years ago. Over the years, I’ve made little tweaks that were fine, but none better than the original.
Blue Ribbon Deep Dish Apple Pie
When it comes to apple pie, the more fruit the merrier. Only, the more apples you pile into the dish, the more likely you are to end up with a big gap between the crust, which sets early in the baking, and the filling, which softens and shrinks by the time the pie is done. The answer, in a technique I adapted from Cook’s Illustrated magazine, is to pre-cook the apples just a bit to “set” their shape. The result is a pie that’s good enough for a bake-off: tall, beautifully domed, and filled to the very top with juicy apples.
Tuscan Turkey Roulade
Why do we eat turkey only on Thanksgiving?? If it’s prepared properly, turkey can be delicious and easy for any dinner party. This turkey roulade is actually better if you assemble it in advance because the flavors—prosciutto, fennel seeds, garlic, fresh sage, and rosemary—all permeate the turkey. This is classic comfort food with the volume turned up.