Brown Sugar Tart
It may not be the best time in our lives…but it’s still a great time to bake. We’ve noticed there’s more baking going on than usual. And why not? We not only have the time while we self-quarantine, we also have the need to lift…
Category: Pastry
Wicked Good Boston Cream Pie from Cook’s Illustrated
One of the World’s Favorite Desserts is this Crowd Pleaser from Boston. Cook’s Illustrated is located right in Boston so you’d think they’d know about how to bake the best Boston Cream Pie. And they do. This recipe is phenomenally good. The cake is light…
Claudia Fleming’s Chocolate Caramel Tart
Come ‘Out East’ for a recipe a famous Pastry Chef gave a special twist to. The East End of Long Island is extremely fortunate in the caliber of chefs that are either restaurant owners or lured here to work in what is a gorgeous place…
The Winners of The Hampton Classic have been announced! And one of them is these Rosemary Apricot Squares from Baked!
The annual Hampton Classic Horse Show is history. This season-ending spectacle is the punctuation mark on our summer season. And we love it even if it marks the end of a wonderful summer here. Of course, the focus is on the horses and their riders. …
Strawberry Snacking Cake from Bon Appetit and Sarah Jampel
Main Visual: Photo Courtesy Bon Appetit. Strawberry season has arrived and this year’s Hampton’s crop reminds us all why we wait for these heart-shaped, bright red, sweet and juicy berries all year. The question is what to do with them and the answer is right…
Blueberry Buttermilk Scones from Huckleberry Bakery and Cafe, Santa Monica, California
It’s been quite a while since the baker in our house appeared on Chewing The Fat. Truth is, Andrew does almost all his baking in Bridgehampton. That’s where the stand mixer is and all those other baking necessities. But to make these scones didn’t require…
Mexican Chicken Pot Pie
As much as I love Chicken Pot Pie, I was looking to kick things up and bring some new flavors to this old family favorite. And old is an appropriate word. Pot Pies have a history going back to ancient Greece. The Greeks cooked meats…
Maple Syrup Pie a la Quebecoise
In Spring, Quebec taps its sugar maples. As a lot of my readers know, I am from the province of Quebec in Canada. Even though I have lived my entire adult life in the States, I still revere my Canadian roots and I am very…
Andrew’s Gougeres and Chocolate Eclairs from Joanne Chang’s "Flour"
Mark Bittman Recently Mark Bittman used his Sunday NY Times Food pages to extoll the virtues and utter simplicity of making Pate a Choux. This dough is the basis for both Gougeres, bite sized cheese puffs that melt in your mouth and Chocolate Eclairs, my…
Joanne Chang’s Incomparable Sticky Buns from "Flour"
The book “Throwdown” has over 100 recipes– but only 33 of them are Bobby’s Bobby Flay’s “Throwdown” has been around for 9 seasons on Food Network TV. In case you missed any of the over 100 episodes, they’re rerun on the Cooking Channel often enough…
Tartine’s Fruit Galettes with thanks to Elisabeth Prueitt and Chad Robertson of Tartine Bakery, San Francisco
If ever there was a moment for making these free-form rustic pastries, it’s right now. The markets are bursting at the seams with the most beautiful stone fruits and berries of every description. The peaches, nectarines and cherries are irresistible and this recipe is…
Chicken Pot Pie
Today, I want to share an original recipe that I put together to launch Chewing The Fat. I hope to make this blog a place you’ll come back to again and again when you’re looking for great things to eat, great places to go…
