![Kelly’s Rustic Apple Tart [or crostata!]](https://cookingbythebook.com//wp-content/uploads/2015/04/wc-IMG_8604-700x200.jpg)
by Brian | Apr 7, 2015 | Dessert Digest, Recipes
Apple Pie. A wonderful thing. I can’t remember the last time Suzen and I made one. Pumpkin Pie of course every Thanksgiving. But apple? We’ve made the transition that many of you have. We’ve gone from pie to tart, or, technically crostata. My...
by Brian | Mar 30, 2015 | Cookie Jar, Dessert Digest
Last week I posted a review of a brownie book, Best-Ever Brownies, and gave you a recipe for a cake brownie pictured above. If you were ever confused, because brownie texture and taste seem to vary so much, your confusion will be clarified here. Brownies come in three...
by Brian | Mar 25, 2015 | Cookie Jar, Dessert Digest, Recipes
“I need a brownie recipe. For the bake sale.” Suzen was not yet frustrated, but she was getting there. A few times each semester, the wonderful kids from the Culinary Club at Hunter High School for Mathematics and Science in New York City come to Cooking...
by Brian | Mar 14, 2015 | Dessert Digest, Recipes
Today is March 14 or 3/14 or 3.14. Ah, 3.14 is the start of the mathematical constant Pi, a number that has been entertaining, mystifying, and satisfying us for thousands of years. The pursuit of mathematical Pi has been a complicated and ultimately productive...
by Brian | Mar 9, 2015 | Dessert Digest
I’m not sure what it is about crème brûlée that makes it so positively addictive. It is addictive, you know. But, that addiction could never be considered bad. Fattening, but not bad. It may be the creamy texture that coats your mouth....
by Brian | Mar 8, 2015 | Dessert Digest, Recipes
This cake was the very first dessert we ever made at Cooking by the Book. Back in 1988, the same year Northwest Bounty was published. We turn to this recipe at least once a year, and, if you make it, you’ll find it on your favorites list for sure. The flavor...
