Come summer, when basil in abundance at the farmers’ market, I immediately grab a fragrant bunch to for this easy pesto recipe. Blanching the basil leaves is the secret to keeping the pesto’s vibrant color. I tossed the pesto with corzetti pasta. The stamp molds are linked below.
These turnovers were inspired by Lara Jean’s baking scene in To All the Boys: P.S. I Still Love You, the second movie in the trilogy. Baking is featured in every movie but the turnovers are my favorite pensive bake. LJ used canned cherry pie filling but I opted for frozen sweet cherries so I can control the amount of sugar. I added cream cheese, a tangy creamy balance to the bright flavor of the fruit. Feel free to substitute for other frozen fruit of your choice. If using strawberries, I’d add another teaspoon of cornstarch, since they’re really juicy.
Pastry chef Pierre Hermé did a masterclass during the holiday baking season, demonstrating his recipe for Viennese Shortbreads or Sablés Viennois. This simple cookie looks fancy just by the way the dough is piped onto the sheet pan. In his Instagram Live here, he shows different ways to pipe the shortbread but my favorites are in the above photo.
When I visit Bouchon Bakery, one of my favorite things to purchase is a bag of the shortbread cookies. It may not be as exciting as the tarts, eclairs and macarons, but I love the simplicity of the cookie. It’s so satisfying to sink your teeth into the thick slice. I also love the sprinkling of sugar on top for extra crunch. The vanilla bean flecks are noticeable throughout.
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I’ve been wanting to try my friend Lauren Ko’s geometric spoke pie design for a a while now. We first met in 2018 at her spoke pie class in Portland and again for brunch in New York City, where she was very hush hush about her trip (to film an episode of Martha Bakes, NO BIG DEAL). Fast forward to 2020 and her pie creations are now in print, a debut cookbook called Pieometry, with her signature spoke pie design on the cover.
