Dessert

This is another great cake that I’ve had many times at the River Cafe. Among the tweaks I’ve made to the recipe over the years, it’s a lot easier to start by whipping up the egg whites and then setting them aside....

This is a favorite little biscuit from the wonderful people at Poilâne. The ingredients list is minimal, they’re really easy to make, and they taste great. You can really use any cutter you like....

If I’ve learned anything from devotedly following of the Ottolenghi team, it’s that tahini makes everything better. I’ve been noodling with different recipes for tahini-flecked blondies, where I think the roasted savoriness adds a nice bit of pep....

Longtime readers will recall that on a trip to Nice, France, I had a transcendent peach tart. After nearly a decade of tinkering and dozens of peach tarts later, I think I have something that comes close to its inspiration....

After doing some research, I learned that a clafoutis is meant to be made with cherries. If you’re using the same technique with other stone fruit, it’s called a flaugnarde. The name comes from the Occitan word fleunhe or flaunhard, meaning soft or duvet....

This is, with some adaptations and tweaks, a recipe from Raymond Blanc, the French-British chef. It’s his take on the simple apple tart his mother used to make. In honor of that culinary tradition, I’ve given this a name in honor of the region where he grew up....

Ingredients 150 g all-purpose flour 90 g desiccated coconut 90 g rolled oats 1 teaspoon baking soda Pinch salt 150 g unsalted butter 160 g brown sugar 90 g golden syrup Method In a large bowl, combine the flour, coconut, oats, baking soda, and salt....

This is one of my go-to desserts. I’ve adapted it from something I’ve had at the wonderful River Cafe in London. The original version has more drama: it’s much larger and made in a very wide cake tin....

This is one of my favorite ways to make chocolate cake. It’s moist, rich, and incredibly chocolate-forward. And incidentally vegan to boot. To quote Nigella Lawson, whose recipe I have liberally adapted here, “No need to offer explanations; you just need to offer the cake....

While it may not stand up to logical scrutiny, I’m a big fan of dried currants and not so much a fan of raisins. Thus: the currant oatmeal cookie. A classic tuned to my whims....