Brioche Bake from Gail’s Artisan Bakery

Brioche Bake from Gail’s Artisan Bakery

  Here’s a bread secret. Those croissants you love? Get them as soon after they are baked as possible. After about four hours, they are not the same. They may still be good, but they will not be great. If they have been sitting in the bread case of your local...
Banana-Poppy Seed Cake from Flo Braker

Banana-Poppy Seed Cake from Flo Braker

In that bag of books you would take to a desert island, surely you must include Flo Braker’s Baking for All Occasions. My review from a few years ago may convince you of that. We keep the book on a convenient shelf and Suzen reaches for it once a month or more....
Warm Cinnamon-Spiced Blueberry Cake from The Weekend Baker

Warm Cinnamon-Spiced Blueberry Cake from The Weekend Baker

Here is a weekend treat distinguished by two things: a baking technique that may be quite new to you and a cake with intensified richness from lots of butter, sugar, and sour cream. Not to mention those blueberries. The technique matter here is that the blueberries...
Blackberry Buckle from Rose Levy Berenbaum

Blackberry Buckle from Rose Levy Berenbaum

I don’t know why it is, or if you have the same feelings, but some fruit desserts seem very personal to me. A fruit crisp or buckle seems to be my very own private dessert. In the picture at the bottom, the buckle really is private because Rose Levy Beranbaum...