| Desserts |
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Summary
Summary
In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes ,Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)-in a collection that will make you a local legend, and a smarter baker to boot.
IACP AWARD WINNER .Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury News , Sweet Paul , and PopSugar.
Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers-and collect them all in one indispensable guide.
This led her to iconic desserts spanning the last century- Maida Heatter's East 62nd Street Lemon Cake, Fran ois Payard's Flourless Chocolate-Walnut Cookies, and Nancy Silverton's Butterscotch Budino. But it also turned up little-known gems- a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach , along with genius tips, riffs, and mini-recipes, and the lively stories behind each one.
Thegeniusof this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts.Each recipe shines in a different way and teaches you something new, whether it's how to use unconventional ingredients (like Sunset 's whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan's three-ingredient cookies). With photographer James Ransom's riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time-for all the dinner parties, potlucks, bake sales, and late-night snacks in between.
Reviews (3)
Publisher's Weekly Review
Food52's creative director Miglore delivers a solid collection of proven, must-have recipes for an array of desserts. The recipes are sourced from such expert bakers as Rose Levy Beranbaum and Stella Parks, and such chefs as J. Kenji López-Alt and then tested in the Food52 kitchens. The result is a cookbook that will become a go-to for enthusiastic bakers. Cookies include the reinvention of a classic with chocolate chip cookie brittle, as well as a brilliant Pistachio Millionaire's Shortbread, made with coriander butter cream. Cakes include a vegan chocolate birthday cake with a fluffy almond milk frosting, a parsley cake, a show-stopping flourless chocolate cake, and a Weird & Wonderful Banana Cake that should be in every cook's repertoire. There are custards, ice creams, mousses (such as a Greek yogurt chocolate mousse), as well as a mango cream with berries, and an easy no-churn coffee ice cream. Homey offerings abound, including a rhubarb buckle with ginger crumble, a peach pie, and a pumpkin pie with pecan crunch. Sprinkled throughout this excellent book are helpful tips that will ensure success in the kitchen for both beginners and experienced bakers alike. (Sept.) © Copyright PWxyz, LLC. All rights reserved.
New York Review of Books Review
A FEW WEEKS ago, I received a crowd-source-designed cutting board with a phone dock carved into one corner. The message: The internet's place is in the kitchen. True/ not true. While it's miraculous to have instant access to all chocolate chip cookie recipes at once, people still want to own a bound collection of recipes from someone they trust to give them the chocolate chip recipe. More than just an imprimatur of taste and talent, cookbooks offer us narrative and vision. A good cookbook is a trusted friend. Try sticking that in your cutting board, interwebs. This season brings us new books from some of the food world's best-selling BFFs. ft also offers a welcome range of accents and insights that will expand your pantry - and your mind. The London chef (and New York Times contributor) Yotam Ottolenghi is celebrated for his modern spin on eastern Mediterranean cuisine. So celebrated that grocery chains in the United Kingdom now stock za'atar and sumac. But his recipes have rarely been of the breezy, Ttiesday-night variety. Along with his co-authors, Tara Wigley and Esme Howarth, he remedies that with ottolenghi simple (Clarkson Potter, $35), in which almost all the recipes have fewer than 10 ingredients, and many can be made in under 30 minutes. (Other dish categories include "LazyDay" and "Easier Than You Think.") While some of those ingredients are head-slappers for those of us without, say, nigella seeds and rose harissa (!) in our cupboards, recipes like watermelon, green apple and lime salad; lamb and pistachio patties with sumac yogurt sauce; and Nutella, sesame and hazelnut rolls are worth the trip to Amazon or the local spice shop. Every recipe has a brightness, a twist and a unique layer of flavor that you rarely get at home on a weeknight. My friend the food writer Charlotte Druckman - the kind of person who ordered Ottolenghi's first book on Amazon.co.uk long before it was published here - tipped me Off to CASABLANCA: My Moroccan Food (Firefly, $35), insisting that it had the potential to Ottolenghi-fy North African fare. Written by the British-based food blogger Nargisse Benkabbou, who was comforted by her mother's tagines while growing up in Belgium, this book has the friendly, approachable mien - not to mention the familiarity with the limitations of British grocery stores - of her fellow London blogger Meera Sodha's "Made in India." While Paula Wolfert acolytes might scoff at some of Benkabbou's modern interpretations, the rest of us will gladly use spaghetti in place of vermicelli in a cinnamon-laced chicken and chickpea soup that's transformed with a last-minute whisking of lemon juice, egg yolk and parsley. And we'll find authentic happiness in the results of marinating short ribs in ras el hanout, peaches, ketchup (!) and a few other things before roasting them into something intoxicatingly new. Benkabbou has you making your own ras el hanout spice blend and harissa, and you'll be the better for what's in those jars. Because after cooking from "Casablanca," you'll want to eat everything over couscous. Cal Peternell's pantry (and sly humor) is right there in his title: ALMONDS, ANCHOVIES, AND PANCETTA: A Vegetarian Cookbook, Kind Of (Morrow/HarperCollins, $25.99). The author of "Twelve Recipes" opens the almond section with a quote from President Barack Obama and the line "1 miss President Obama" before free-associating about, among other things, horny Greek gods, Chez Panisse (where he cooked for nearly 22 years), Gabriel García Márquez and Mom's kitchen. In short, it's an extremely good read, with recipes that have a charmingly loose-limbed sophistication and range of references, be it the Aleppo pepper flakes in muhammara that trigger a line from Nabokov's "Ada," Caesar-leaning gougeres that Peternell developed for a friend in need of a killer morning-after egg dish or a baconwrapped potato gratín that's his attempt at "pushing the bacon envelope by actually making a bacon envelope and stuffing potatoes inside it." And the story behind those pork meatballs with farro, hazelnuts and sage? His failure is your gain. Like the Chez Panisse alumna Samin Nosrat, Peternell explodes the formulaic recipe format, speaking directly and affectionately to his readers to help them use every sense - and every last anchovy - to become better, more instinctive cooks. Anita Lo, who was the chef-owner of New York City's Anissa for almost two decades, also has humor in her wellstocked arsenal. Dry, self-deprecating, sometimes shocking humor. (One of the recipe headnotes involves a dead body ... followed by a breakup.) She pairs it with her Michelin-starred chops in SOLO: A Modern Cookbookfor a Party of One (Knopf, $28.95). Rather than writing a cheffy book for entertaining, Lo - who says she put the "Lo" in "solo" and the "A Lo" in "alone" - wants those who cook for themselves to do it with (self-) love. Fans of the Franco-Yankee dishes in Judith Jones's "The Pleasures of Cooking for One" will be jazzed to spin the globe with Lo, whose travels and culinary background have made her fluent in Chinese, Korean, Thai and Japanese cuisines, among others. Lo never stints on flavor, often adapting restaurant-? techniques for the toaster oven (amen). She also teaches memorable lessons in eliminating food waste, such as a panroasted chicken breast with roasted broccoli panzanella recipe that's accompanied by a "Don't Waste ft!" tip that recommends buying a basil plant so you'll have something to take care of. Not alone? Even the recipe for "a single, broken egg on a bed of torn, wilted, bitter greens with blue cheese" can be doubled. Lo's book aims to avoid leftovers. Julia Ttirshen's celebrates them. NOW & AGAIN: Go-To Recipes, Inspired Menus and Endless Ideas for Reinventing Leftovers (Chronicle, $35) provides seasonal menus - be it a summery birthday lunch for her wife, Grace, or a wintry steak house dinner for vegetarians - each followed by "ft's Me Again," a page of great ideas for the day after ... and the day after that. The book concludes with seven thoughtful lists: for what to do with takeout leftovers, cooked rice, not-so-new produce and so on. Ttirshen, who developed recipes for early-stage Gwyneth Paltrow and whose previous cookbooks are "Small Victories" and "Feed the Resistance," is at the forefront of the new generation of authentic, approachable authors aiming to empower readers who might be newish to the kitchen. Are her "card night enchiladas" going to move the needle on 21st-century home cooking? No, but opening up readers' minds to the idea of turning that leftover kale salad into a delicious Spanish soup or Persian frittata just might. Food waste: so last decade! The cooks at Noma in Copenhagen know a lot about making scraps into Michelin stars. The hyperlocal, hyperseasonal restaurant has a long winter to slog through. The Noma chef René Redzepi's secret for building tremendous flavor when he's on month four of root vegetables is fermentation, so much so that he built a lab dedicated to the study of what enzymes do to food. As overseen by the Canadian chef David Zilber, the lab's vinegars, kombuchas, pickles, garums, black fruits and vegetables and inculcated legumes stealthily launch little flavor bombs on every plate. There have been plenty of excellent fermentation guides in the last decade - all leading back to the work of the master, Sandor Elix Katz's "The Art of Fermentation." But Redzepi and Zilber's the noma guide to fermentation: Foundations of Flavor (Artisan, $40) IS the scientifically geekiest, the most modern and the most radical. It's also one of the most illuminating. I'm someone who has all manner of Ball jars and mothers bubbling under her kitchen sink, but this book helped me to finally understand the processes involved, spurring me to dream of making crazier and crazier things. By detaching ferments from their cultural history (Why does sauerkraut have to be made from cabbage? Miso from soybeans?), they inspire you to think differently, be it kombucha made not from tea but from leftover coffee grounds or blitzed rose petals, or vinegar made from whiskey or butternut squash. Each recipe is accompanied by ideas for what to actually do with the stuff, bending the mind further to open new food pathways. Will I be making coffee-kombucha tiramisu and even braising parsnips in the stuff? Yep. And I'm going to try my hand at hazelnut miso and roasted chicken wing garum. The guy living on the other side of my kitchen wall might not appreciate the fact that I've been blasted into another bubbly dimension of flavor, but my guests certainly will. SEASON: Big Flavors, Beautiful Food (Chronicle, $35) IS, like many of the books included here, highly personal. The San Francisco Chronicle columnist and photographer Nik Sharma began his food blog, A Brown Table, as a creative outlet while working as a medical researcher at Georgetown University. The blog was also a means to explore his identity both as a newly out gay man and as an Indian immigrant taking in the many flavors and cultures around him. His recipe collection is a moodily photographed affair, with black backgrounds putting Sharma's brown hands - a welcome sight in the food world - and vibrant food in chiaroscuro relief. Many of the recipes require a trip to Kalustyan's for Kashmiri chile, makrut lime leaves and jaggery sugar, but dishes like a spiky green-chutneyrubbed roast chicken, sweet potato fries with basil yogurt sauce and steak with orange peel and coriander offer both immediate satisfaction and cool new ideas. Not all of the recipes worked as written - that chicken is roasted at 400 degrees for two shriveling hours (!!!) - but since this is a book for experienced home cooks looking to broaden their palates, one can, as they say, work with it. The pizza trend isn't slowing down, in restaurant or home kitchens. While I loved Joe Beddia's "Pizza Camp" when it came out a year or so ago, Marc Vetri currently has my full attention. The Philadelphia chef spent time in Italy - bless him for his sacrifice - embedding with the masters of several styles to help us ace floppy Neapolitan pies, puffy-edged Roman crusts, rectangular pizza al taglio and more. MASTERING PIZZA: The Art and Practice of Handmade Pizza, Focaccia, and Calzone (Ten Speed, $29.99) goes deep ?? each style, starting with the fundamentals. (Let's just say there is a full chapter on flour.) Vetri and his co-author, David Joachim, take every kind of pizza-maker into consideration. Whether you're using a wood-burning oven, a home oven or a Big Green Egg; conventional flour and storebought yeast or home-milled grains and natural sourdough leaven; whether you want an old-school Naples dough with 60 or 70 percent hydration, they've got you. Step-by-step photos and granular instructions ease fear and abet deliciousness, be it for a carbonara pie or an entry-level margherita al taglio, baked in a sheet pan for zero stress. I can't think of a better way to heat your home this winter. There are sweet new ways to warm up this season as well. Lisa Ludwinski's SISTER PIE: The Recipes and Stories of a Big-Hearted Bakery in Detroit (Lorena Jones/Ten Speed, $25) aims to warm the heart, too. The scrappy bakery has used pie, community engagement and employee #dancebreaks to transform a former beauty salon into a hub for all. The pies are of the bakers-in-cute-bandanna moment: seasonal, experimental and over-the-top delicious, with zero nostalgia. Why make pumpkin pie when you can serve cardamom tahini squash or buttermilk pumpkin streusei? Apple? So basic. Try apple sage gouda. Rhubarb meets rosemary, blueberries get balsamic and peach-ginger pie is topped not with crust but with cornmeal biscuits. The conversational instructions are steady guides: Even I, a lifelong crust-bungler, ended up proudly Instagramming the hell out of my lattice. There are also savory hand pies, altgrainy cookies and treats (the buckwheat chocolate chip cookies are exceptional) and pretty breakfast ideas like jasmine creme fraiche scones. Some "Sister Salads" of the barley and bulgur variety randomly pop up at the end. Both the book and the bakery are fun, earnest and succeeding in their mission: Pie is one of the few things that can still bring us all together. Ludwinski and her scarved sistren owe much to the success of Christina Tosi's Milk Bar bakery. Tosi tapped into sophisticated New Yorkers' secret craving for the sugary junk of their childhood, sanctioning cereal milk, cornflakes and mini-marshmallows. Her third book, all about cake (Clarkson Potter, $35), written with Courtney McBroom, lays bare just how much work - and boundary-zapping creativity - goes into each slice. There's no such thing as a dump-and-stir cake in Tosi's world. Wait, I take that back: She has recipes for a molten chocolate microwave mug cake and a banana-chocolate-peanut butter crock-pot cake. But if you want to make a birthday cake, you need to be up for constructing a "bailer birthday sheet cake" that, in addition to cake and frosting, involves a vanilla milk soak and something called birthday crumbs. The resulting cake makes people clap like 3-year-olds when they see it, and groan and/or squeal when they taste it. This is crazy, as in crazy-good. Should you work your way through the Arnold Palmer sheet cake and on to the popcorn cake truffles, which are hard to explain except to say that you can only eat one (happily)? The capital-F fancy layer cakes are definitely something to aspire to. With their unfrosted sides revealing strata of filling, crumbs, cake and more frosting, they disrupt the cake space. As with taxis and groceries, we didn't know we needed a new cake paradigm, but we're so glad to have it. Food52, the website co-founded by Amanda Hesser and Merrill Stubbs, is also a new cooking paradigm. It launched by crowd-sourcing recipes with a new twist: The most delicious ones were given an editorial stamp of approval to reassure visitors that they had clicked on the best salmon recipe in a sea of search results. Born of Food52 creative director Kristen Miglore's popular "Genius Recipes" column, GENIUS DESSERTS: 100 Recipes That Will Change the Way You Bake (Ten Speed, $35) IS sourced primarily from published bakers, chefs and bloggers. Each recipe offers a hack to make you a better baker - or at least provides the definitive recipe for, say, lemon cake (via Maida Heatter and Toni Evans, which, along with Maialino's perfect olive oil cake, is also included in the delightfully illustrated "Cake" by Maira Kalman and Barbara Scott-Goodman) or peanut butter cookies (the City Bakery recipe, as tailored by The Times's Julia Moskin). The best light-bulb moments come from the Genius Tips, be it a food-processor frosting made from whipped cream and freeze-dried fruit, a three-ingredient cookie from the baking guru Dorie Greenspan or how to give stale cakes a new life. "Genius Desserts" saves us a search, whether digital or analog. Because if it's one thing those of us still in thrall to cookbooks need, it's a trusted editor who's actively cooking her way through the ever-growing pile. Let's hope that Food52, which is also behind the aforementioned phonecradling cutting board, is also working on a version that keeps your cookbook open to the right page. CHRISTINE MUHLKE is a contributing editor at Bon Appétit and the creator of the Xtine newsletter. She has written cookbooks with Eric Ripert and David Kinch. ONLINE: WANT MORE INSPIRATION? Check out 30 additional cookbooks at www.nytimes.com/books.
Library Journal Review
Food52 columnist and best-selling author Miglore (Food52 Genius Recipes) surveys the greatest hits of home baking in this handsome dessert volume. Featuring classics from the last few decades, it brings together cookies, cakes, puddings, pies, and other sweets that have attained "genius" status through either clever innovations or phenomenal taste. Novice and pro bakers will recognize recipes from acclaimed titles such as Claudia Fleming's The Last Course, Richard Sax's Classic Home Desserts, Dorie Greenspan's Baking from My Home to Yours, and Stella Parks's BraveTart. They'll also appreciate methods and techniques from experts, including Rose Levy Beranbaum, David Lebovitz, Nigella Lawson, Nick Malgieri, and others. VERDICT Highly -recommended for dessert lovers who want iconic recipes in one book. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
INTRODUCTION The Genius Recipes column on Food52 started in June 2011 as a weekly showcase of recipes from legendary cookbook authors and chefs that we claimed--boldly! shamelessly!--would change the way you cook. You'd never truss another chicken, or simmer tomato sauce for hours, or feel intimidated by baking bread or making piecrust again. And we learned nothing from our hubris, because the recipes indeed took hold and found new life, virtually on their own. The conversations around them grew, with readers exchanging pointers in the comments sections and on social media. Tips for more genius recipes kept pouring in. In 2015, Genius Recipes became a cookbook, which then became a New York Times best seller. The world of Genius Recipes had become a force unto itself, one of the internet's most generous water coolers. I have been the lucky one who gets to keep showing up and filling the cooler. *** This time around, I asked the Food52 community for their lifelong favorites and reached out to home bakers, food editors, test-kitchen directors, and pastry chefs I thought might have strong opinions on the matter. I've thanked the ones whose recipe tips landed in the book on page 267, but many more generously shared their wisdom and time, enhancing the collection in ways big and small. I spent more than a year testing, retesting, and gathering feedback from opinionated tasters at Food52 HQ. (Want to know what their favorite was? It's almost too obvious; see page 41.) In the process, we whittled this book down to a complete set of iconic baking recipes that will reliably turn you into a local legend. I'm proud to say that it's a caliber of recipes that none of us would have ever been able to find without the collective experience of crowdsourcing, hundreds of bakers strong. Here are the criteria I kept in mind and what you can expect to find in this book--right before you find yourself surrounded by Almond Crackle Cookies and Greek Yogurt Chocolate Mousse . What are Genius Desserts? Most importantly, they must taste very, very good. They solve problems. Most are super easy. A few aren't, but they're worth it. They surprise us. They innovate and move our baking forward. Best of all, the more you bake, the more making desserts can become a continuum. If there's leftover lemon cream, you should definitely smear it between cookies and freeze it for a treat the next time you get home from work in a funk. Stale cake and cookies make amazing trifles, icebox cakes, and something chef Alex Raij calls migas dulces . Pie dough scraps turn into all sorts of brand-new treats--never throw them out. And I promise you this: every dessert in this book also makes an excellent breakfast the next morning. Excerpted from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen Miglore All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.Table of Contents
| Foreword | p. x |
| Introduction | p. 1 |
| Baking Rules & Assumptions | p. 5 |
| Genius Baking Tools | p. 9 |
| Road Map to all of the Genius Tips | p. 12 |
| Cookies & Candy | p. 15 |
| The Brownie-Chocolate Chip Family | |
| Flourless Chocolate-Walnut Cookies from | p. 17 |
| World Peace Cookies from | p. 18 |
| Best Cocoa Brownies from | p. 22 |
| Blondies from America's Test Kitchen | p. 25 |
| Secretly Vegan Chocolate Chip Cookies from | p. 26 |
| Chocolate Chip Cookie Brittle from | p. 29 |
| Gloriously Chewy | |
| Coconut Custard Macaroons from | p. 30 |
| Skinny Peanut Wafers from | p. 33 |
| Nonfat Gingersnaps from | p. 34 |
| Peanut Butter Sandies from | p. 37 |
| Coconut Slice from | p. 38 |
| Salted Brown Butter Crispy Treats from | p. 41 |
| Magic Potions | p. 42 |
| Roasted Sugar fromStella Parks | |
| Ground Croccante fromMarcella Hazan | |
| Toasted Milk Powder from Ideas in Food | |
| Chocolate Magic Dust fromJami Curi | |
| Lemon Square Cookies from | p. 45 |
| Pistachio Millionaire's Shortbread with Coriander Butterscotch from | p. 46 |
| Crisp-Crumbly: The Bake-Ahead Dream | |
| Nibby Buckwheat Butter Cookies from | p. 49 |
| Thin & Crispy Black Sesame Oatmeal Cookies from | p. 50 |
| Pains d'Amande from | p. 53 |
| Cacio e Pepe Shortbread from | p. 54 |
| Biscottini from | p. 57 |
| Douglas's Whole Wheat Jam Thumbprints from | p. 58 |
| Erna's Lace Cookies from | p. 61 |
| Back-to-School Raspberry Granola Bars from | p. 62 |
| Easy Baklava from | p. 65 |
| Cookies, Now! | p. 66 |
| Cinnamon Toast Cookies fromMolly Wizenberg | |
| Almond Crackle Cookies fromDopie Greenspan | |
| The World's Easiest Cookies from | p. 66 |
| Candy For Non-Candymakers | |
| Easiest Peppermint Patties from the Joy Kitchen | p. 69 |
| Three-Ingredient Coconut Fudge (Topra Pak) from | p. 70 |
| Wonder Dough: Pistachio & Rose Water Meringues from | p. 73 |
| Meringue Spin-Offs | p. 76 |
| Pavlova | |
| Layered Meringue Cake | |
| Fragilité | |
| Eton Mess | |
| Croccante from | p. 79 |
| Peanut Marzipans (Mazapanes de Cacahuate) from | p. 80 |
| Marzipan Butter from | p. 80 |
| How to Turn a Loaf of Bread into Dessert | p. 83 |
| Apricot, Nectarine & Plum Bruschetta from the River Café | |
| Toasted Bread Crumb Ice Cream fromEmily Luchetti | |
| Sugared Croutons fromJeni Britton Sauer | |
| Raspberry Ripple Sandwich fromNigel Slater | |
| No-Bake Chocolate Coconut Cookies fromAlexandra Stafford | |
| Cakes | p. 87 |
| Lazy Cakes | |
| East 62nd Street Lemon Cake from | p. 89 |
| Brazilian Carrot Cake (Bolo de Cenoura) from | p. 90 |
| Olive Oil Cake from | p. 93 |
| Dark Chocolate-Marzipan Scone Loaf from | p. 94 |
| Almond Cake from | p. 97 |
| Weird & Wonderful Banana Cake from | p. 98 |
| Rhubarb Buckle with Ginger Crumb from | p. 101 |
| Blueberry Snack Cake with Toasted Pecans from | p. 102 |
| Show Cakes | |
| Chocolate Oblivion Truffle Torte from | p. 105 |
| Chocolate Cloud Cake from | p. 109 |
| Hazelnut-Brown Butter Cake with Sautéed Pears from | p. 110 |
| Rum-Scented Marble Cake from | p. 114 |
| All-Occasion Downy Yellow Butter Cake with Neoclassic Buttercream from | p. 118 |
| Coffee Cardamom Walnut Cakes from | p. 122 |
| More Layers & Frostings | p. 124 |
| Superstable Fruity Whipped Cream Frosting fromStella Parks | |
| White, Milk, or Dark Chocolate Mousse for Layer Cakes fromJoanne Chang | |
| Two-Ingredient Sweet Potato Frosting fromGenevieve Ko | |
| Rogue Cakes | |
| Vegan Chocolate Birthday Cake with Superfluffy Frosting from | p. 127 |
| Whole Orange Cake from Sunset | p. 131 |
| Parsnip Cake with Blood Orange Buttercream from | p. 132 |
| Brown Butter Cream Cheese Frosting from Fine Cooking | p. 135 |
| Parsley Cake from Roberta's | p. 137 |
| Guinness Stout Ginger Cake from | p. 138 |
| New-Fashioned Apple Cider Doughnuts from Ideas in Food | p. 141 |
| Wonder Dough: Sponge Cake (& Cookie) Base Recipe from | p. 145 |
| Cake & Cookie Spin-Offs | p. 147 |
| Migas Dulces | |
| Cookie Trifle | |
| Custards, Puddings & Frozen Things | p. 149 |
| Puddings & Other Comforts | |
| Greek Yogurt Chocolate Mousse from | p. 151 |
| Vanilla Bean Rice Pudding from | p. 152 |
| French Toast Crunch from | p. 155 |
| Mango Cream with Berries (Crema de Mango con Moras) from | p. 156 |
| Ten-Minute Lime Cracker Pie from | p. 159 |
| Butterscotch Budino from | p. 160 |
| Apple Granita with Créme FraÎche Tapioca from | p. 164 |
| Tiramisu from | p. 168 |
| Mostly No-Churn Ice Creams | |
| One-Step, No-Churn Coffee Ice Cream from | p. 172 |
| Chocolate Sorbet from | p. 175 |
| Sweet Pistachios in Olive Oil from | p. 175 |
| Best (& Easiest) Frozen Yogurt from | p. 176 |
| XL Granola Crumbles from | p. 176 |
| No-Churn Fresh Lemon Ice Cream from | p. 179 |
| Coconut "Ice Cream" with Lime & Mango from | p. 180 |
| Dueling Chocolate Sauces | p. 182 |
| Hot Fudge fromJen Britton Bauer | |
| Olive Oil Chocolate Sauce fromBrooks Headley | |
| Lazy Cold Treats | |
| Tahini Semifreddo from | p. 185 |
| Sweet Tahini Fondue from | p. 185 |
| Cardamom & Rose Water Kulfi from | p. 186 |
| Grasshopper Shake from | p. 189 |
| Meringue Gelato Cake with Chocolate Sauce from | p. 190 |
| Frozen Lemon Cream Sandwiches from | p. 193 |
| More Saucy & Crunchy Toppers | p. 194 |
| Instant Aged Balsamic from America's Test Kitchen | |
| Candied Sesame Seeds from Estela | |
| Double-Chocolate Cookie Crumbles fromNicole Krasinski | |
| Pies & Tarts | p. 196 |
| Seriously Easy Pies | |
| Atlantic Beach Pie from | p. 199 |
| Italian Jam Shortbread Tart (Fregolotta) from | p. 200 |
| No-Bake Persimmon & Goat Cheese Cheesecake from | p. 203 |
| Flaky Vessels For Fruit | |
| Wonder Dough: No-Stress Pie Dough from Stella Parks | p. 204 |
| Pie Dough Spin-Offs | p. 209 |
| Pie Dumplings | |
| Worms | |
| Cobbler Toppers & Pandowdies | |
| The Fruitiest Peach (or Nectarine or Apple) Pie from | p. 211 |
| Apple Galette from Canal House | p. 215 |
| Fried Apple Peek from | p. 215 |
| Slab Pie from | p. 216 |
| Piekies from | p. 219 |
| Double Blueberry Tart from | p. 220 |
| Cranberry Sage Pie from Four & Twenty Blackbirds | p. 223 |
| Pumpkin Pie with Pecan Crunch from Yankee Magazine | p. 224 |
| Fancy Tarts | |
| Almond Tart from | p. 227 |
| Obsessive Ricotta Cheesecake from | p. 231 |
| Egg Tarts from Yank Sing With | p. 233 |
| Chocolate Caramel Tart from | p. 237 |
| French Lemon Cream Tart from | p. 241 |
| Mostly Fruit | p. 243 |
| Cobblers, Crisps & Shortcakes | |
| Four-Ingredient Strawberry Shortcakes from PJ Hamel Of King Arthur Flour | p. 245 |
| Meme's Blackberry Batter Cobbler from | p. 246 |
| Peach Cobbler with Hot Sugar Crust from | p. 249 |
| Apricot-Raspberry Crisp with Almonds from | p. 250 |
| Fruit Dressed Up | |
| Poached Nectarines in Rosé from | p. 253 |
| Baked Caramel Pears from | p. 254 |
| Fried Stuffed Dates (Khajoor Ka Meetha) from | p. 257 |
| Slow-Roasted Strawberries from | p. 258 |
| Yogurt Whipped Cream from Saveur | p. 258 |
| Pumpkin Butter from | p. 261 |
| A Handy Formula to Memorize: Fruit + Cream + Sugar + Heat | p. 262 |
| Thank-Yous | p. 264 |
| Genius Tipsters | p. 267 |
| Index | p. 268 |