Pear tart with hazelnut frangipane and cardamom Chantilly

Tarts, whether savory or sweet, are one of my most favorite things to bake. Indeed, crafting tarts is a several-step process that makes me feel like I’m working on an exciting project (which, in my book, definitely makes cooking more fun!). Plus the results are always as gorgeous as they are delectable.

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Lemon-ricotta cheesecake with fresh figs and lavender syrup

Several years ago, my husband and I went for a vacation in Vaucluse, in the heart of Provence. Exploring the small back-roads of the sun-drenched countryside soon became our favorite activity. On one such drive we stumbled upon fields of lavender. As the air filled with the intoxicating fragrance, we rolled down our windows to breathe in as much as we could.

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Plum crisp with cornmeal streusel and Bourbon crème fraîche

This mouthwatering crisp is made with two ingredients the U.S. South is well known for – Bourbon and cornmeal. As it happens, these two ingredients pair incredibly well with ripe plums!

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Peach upside-down cake with Cognac caramel

This cake is perfection when made with the kind of fragrant peaches you can only get in mid-summer from a local farm.

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Blueberry crostata with Tequila
The crostata, a free-form Italian pie shaped entirely by hand, is incredibly well suited to summer fruits. Today I chose blueberries as the filling for this superb crostata.

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