Tart Rhubarb, the sweetness of Strawberries, the tang of Crème Fraiche and the warmth of brown sugar in every bite. In the annals of Chewing the Fat, no cake comes close to having a name as long as this one.  However, I could write a…

Montreal Bagels are handmade and always baked in a wood-fired oven and boy, are they good. Imagine being from Montreal, one Bagel heaven, and living in New York another Bagel Heaven.  Bagels were brought to both cities by Jewish immigrants from Poland and Eastern Europe.…

Now is the perfect moment for making these rustic pastries. Last weekend, Andrew was delighted to be back baking after a long winter hiatus. And the first thing he baked was a stone fruit galette.  It brought back memories of the individual galettes he had…

These tarts with their fall-apart flaky crust and perfect custard filling are one reason to go back to Portugal again and again. I’m just back from my third trip to Portugal. It’s a magical country with a fairytale world quality I find irresistible!  On this…

This Boston Baker knows her way around a Sugar Bun! Ask Bobby Flay! When we first published Joanne Chang’s Sticky Bun recipe, we heard from Bobby Flay himself.  Before there was ‘Beat Bobby Flay’ on the Food Network there was Bobby Flay’s “Throwdown”. Joanne had…

This rendition of a British Classic features a perfect buttery crust topped with Raspberry jam, an almond sponge cake, slivered almonds, and streusel. Today’s Dorie Greenspan recipe is from her latest cookbook: “Baking with Dorie: Sweet, Salty and Simple” (Houghton, Mifflin & Harcourt 2021).  It’s…

There’s something amazingly satisfying about a simple pound cake.  Especially when it’s perfectly made, as were these by Andrew.  The ‘crumb’ of the cake gives it a richness and depth of flavor that’s unlike any other cake.  Infused with lemon flavor and enriched with sour…

We came back from Greece with a new fondness for Phyllo Andrew and I were blown over by our time in Greece. We loved every minute of our ten-day voyage aboard Silversea’s magnificent Silver Moon.  We were invited to sail on Silver Moon to participate…

This cake is such a winner, our reader Pam made it twice last week! Pam first commented: “So good! And really easy to make. I love that it’s not super sweet.” Then she was back saying: “So good I’m making another today. Yes, So good.” …

I confess to being a pushover when someone suggests that a recipe ‘beats all others’.  This may all be laid at the feet of Tyler Florence, whose 2006 “Tyler’s Ultimate” (Clarkson Potter) really did contain a phenomenal number of recipes that I go back to…

A Perfect Gift for Father’s Day. Chocolate is, by far, the most popular sweet treat in the world. Over three million tons of Cocoa Beans a year are a testament to its popularity.  Not only is Chocolate luscious, creamy, and aromatic, eating chocolate makes us…

This Memorial Day Weekend Bake this Versatile Cake with Yotam Ottolenghi Andrew thinks that this cake would be an ideal breakfast cake, replacing coffee cake with its coconut, blueberries, and almonds.  All I can say is the cake is absolutely perfect, the berries juicy, the…

Ah, the scone! Perfectly made it’s a thing of joy at tea time or coffee hour.   But the greater likelihood is that the scone most people encounter comes off as heavy as a hockey puck and just about as appetizing. No matter how much…

Claire Saffritz’ new cookbook may be called “Dessert Person” but the first thing Andrew baked were these melt-in-your-mouth dinner rolls. The classic Parker House rolls inspired this recipe.  In all honesty, they’re even better—more pillow-like and tender than the originals.  Then there’s a subtle onion…