Search results for
magazine almond and marmalade torte with lattice crust
Filter Results
Sort By:
Articles
(102)
Cooking
Weave your way to a classic lattice crust.
Christina Chaey
Cooking
This might drive you nuts.
Sarah Jampel
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Cooking
Jam. Jelly. Preserves. Marmalade. They're all good on toast, but what makes them different?
Alex Delany
Culture
Our readers asked for a tart recipe: We made a sweet, nutty one with cherry jam and almonds.
Rochelle Bilow
Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Cooking
Almonds! Cashews! Pepitas! Here's how to cook with the different types of nuts and seeds available.
Rochelle Bilow
Culture
Sour cherries are not the most pleasant snacks. Too tart to be eaten raw, they shine when baked into pastries like our June 2008 sour cherry pie.
Diane Chang
techniques
These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
Claire Saffitz
Warm up this season with a rich chocolate torte, drenched in drunken poached figs
Rachel Johnson
Cooking
Reader Ellen Dow shares the decadent brownie recipe that she's made since the '70s.
Alyse Whitney
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Peach Pie or Tart."
Julia Bainbridge
techniques
Our Almond-Lemon Torte with Fresh Strawberries features a fruit we've been dreaming about, that's just starting to come into season down south, the strawberry.
Guest
techniques
Amy Albert
techniques
We gave you a sneak peek at three photos from Good to the Grain. You voted for your favorite, and now we're ready to reveal the winning recipe, Apricot Boysenberry Tarts!
Julia Bainbridge
Cooking
They're cheap, they take 15 minutes to make, and they'll make you look like Martha Stewart.
Kat Boytsova
Cooking
Part cookbook, part diary, part sketchbook, Tara Jensen's "A Baker's Year" will put you in touch with your inner baker.
Sarah Jampel
Culture
Senior staff writer Alex Beggs goes into the yearly Halloween candy debate, green bean casserole, and her new favorite food TV show.
Alex Beggs
This toast is like ants on a log—with a sophisticated twist.
Rochelle Bilow
Lifestyle
It's perfectly sweet, ever-so-salty, and mouth-puckeringly tart.
Amanda Shapiro
Culture
A pretty pink and tart lady
Julia Bainbridge
Culture
A sweet-and-salty appetizer you can take straight from the oven to the table—that's our idea of easy party food.
Carla Lalli Music
Culture
It’s apple season, after all.
Alex Beggs
techniques
The 20 minutes I usually spend reading the sports page every morning, I spent this a.m. talking pie crust.
Adam Rapoport