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Cherry Pie

Too tart to eat raw, sour cherries were born to be baked into a pie.
July 2007
Keywords
cherry,
dessert,
fruit,
pie,
pastry
food + cooking

Behind the Recipe: Cherry Pie

There are few things more iconic than cherry pie, so it was a natural fit for our July cover.
Alan Sytsma
06.26.07
Keywords
behind the recipe,
cooking + technique,
test kitchen,
dessert,
alan sytsma
travel + culture

Sacher to Me

The Hotel Sacher, in Vienna, is celebrating the 175th anniversary of its celebrated Sacher torte, of which 360,000 are baked annually.
Alexander Lobrano
05.31.07
Keywords
culinary culture,
dessert,
pastry,
europe,
alexander lobrano
chefs + restaurants

Cutting Fat Into Flour

Handy Andy is likely one of only two places in Oxford, Miss., where true biscuits are served daily.
John T. Edge
05.28.07
Keywords
restaurant notes,
pastry,
southern u.s.,
john t. edge
chefs + restaurants

Making a Pig for Oneself

Fergus Henderson, the beloved chef's chef and co-owner of London's St. John restaurant is publishing a follow-up to his cult hit Nose to Tail Eating.
Pat Nourse
05.24.07
Keywords
chefs,
cookbooks,
meat,
pork,
pastry
chefs + restaurants

The Instinct, Part III

I'm an eater of convictions, and one of the things I used to believe in was the gnarlier looking the donut shop, the better the donuts.
Francis Lam
05.08.07
Keywords
francis lam,
restaurant notes,
pastry,
southern u.s.,
the instinct
food + cooking

Pie Day

For as long as I can remember, the women of my family have gotten together every Good Friday to bake Easter pies at my parents' house.
Gina Marie Miraglia Eriquez
04.18.07
Keywords
culinary culture,
easter,
pastry,
dessert,
baking
recipes

Chocolate Truffle Tart

This tart has a creamy, almost puddinglike center. We used bittersweet chocolate so the ganache filling wouldn’t be too sweet.
February 2007
Keywords
valentine's day,
dessert,
pastry,
chocolate
recipes

Rhubarb Tarts

January 2007
Keywords
diary of a foodie,
rhubarb,
dessert,
pastry
food + cooking

Party Time

Working in a test kitchen is relatively low stress. Unless you decide to tell Ruth Reichl you’d like to cater Gourmet’s annual holiday party.
Ian Knauer
12.06.06
Keywords
culinary culture,
behind the scenes,
meat,
pastry,
ian knauer