Shortcrust Pastry
Few recipes cause as much anxiety as those for pastry—it seems sometimes that there are as many pastry recipes as there are cooks. The key to successful pastry is matching the correct type of pastry to the filling. That and keeping the ingredients as cold as possible....
Swiss Meringue Buttercream
Swiss Meringue Buttercream is a fabulous and less-sweet alternative to American Buttercream. It stays silky smooth and doesn’t form a crust. It’s my go-to recipe whether cupcakes are requested, or I’m making a knock-out cake. Endlessly versatile!...
Rough Puff Pastry
Making traditional puff pastry can be a challenge. In fact, the Barefoot Contessa, aka Ina Gartner, says, “You don’t have to do everything from scratch. Nobody wants to make puff pastry!” I venture to suggest that Rough Puff might make her change her mind....
Butter Pastry
This is an all-purpose pastry, suitable for both sweet and savoury pies. If you only want to learn one method, this is a good one. It’s easy to work with and produces very consistent results: a crisp, delicious pastry that works as well for the bottom crust as...
No Roll Pastry Crust
Don’t let the simplicity of this recipe fool you—the crust is tender and delicious. It’s my go-to recipe for blind baking pies as shrinkage is minimal, and it comes together in minutes. No messy, flour-dusted countertop. And the little ones love pressing...Follow Us
