How to Make Perfect, Just-Fluffy-Enough Blini

I recently fell back in love with blini. Yes, we had been on a bit of a hiatus—I remembered them as not-always-flavorful disks, mere vessels for whatever tasty filling tops them. But true blini, made from yeast-risen buckwheat batter, are actually burs…

I recently fell back in love with blini. Yes, we had been on a bit of a hiatus—I remembered them as not-always-flavorful disks, mere vessels for whatever tasty filling tops them. But true blini, made from yeast-risen buckwheat batter, are actually bursting with flavor and have a lovely texture.

They make amazing appetizers and cocktail party fare, but larger-sized blini (read on!) can make fabulous brunches and even dinner entrées, especially with a crisp salad nearby. Want to get in on the blini action? Here’s what you need to know.

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These 16 Savory Tart Recipes Are Buttery, Flaky, Delicious

In winter, the constant desire to have something delicious baking in the oven, warming and perfuming the house, has me making a lot of savory tarts.
I love them: Add a pile of lightly dressed greens and you’ve got a meal, but cut off a sliver a few ho…

In winter, the constant desire to have something delicious baking in the oven, warming and perfuming the house, has me making a lot of savory tarts.

I love them: Add a pile of lightly dressed greens and you’ve got a meal, but cut off a sliver a few hours later and it’s a perfectly acceptable snack. And like many of my favorite baked goods, they are open to tons of possibilities, which leaves the window wide open for creative combinations.

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Everything You Need to Know About Par-Baking

We should all have a solid command of the ABCs of baking. Today, cookbook author Erin McDowell and photographer Sarah Stone are here to help us all make flakier, creamier, just-plain-better pies. This lesson covers how to par-bake pie crusts, so t…

We should all have a solid command of the ABCs of baking. Today, cookbook author Erin McDowell and photographer Sarah Stone are here to help us all make flakier, creamier, just-plain-better pies. This lesson covers how to par-bake pie crusts, so they're crisp, golden, and perfect every time. Plus, all the ways to fill them. 

Alright, you’ve mastered the how-tos of mixing your pie crust. Now comes the pie-related question I am asked more often than any other: How do you handle baking? And a lot of this comes down to par-baking.

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