Tish Boyle
Cakes
Lemon-Poppy Seed Chiffon Cake
This cake is a bit of a project, but it’s so worth it, especially if you’re a die-hard lemon lover. The base is a...
Bars & Cookies
White and Dark Chocolate Buckwheat Cookies
Buckwheat flour adds an earthy, slightly nutty flavor and chewy texture to these striking white and dark chocolate cookies, while a little flaky salt...
Cakes
Fluffy Cheesecake with Fresh Strawberries and Cream
Cheesecake is one of my favorite desserts to make and, of course, eat. I love all varieties, from a dense New York style to...
Ice Cream
Strawberry-Rhubarb Ice Cream
There’s a reason why strawberries are so frequently paired with rhubarb – their natural sweetness softens rhubarb’s tart notes and brightens its pale red...
Cakes
Boston Cream Pie
In 1855, a German-born pastry chef at Boston’s Parker House Hotel added a rich chocolate glaze to a custard-filled sponge cake known as Boston...
Scones
Strawberry-Lime Scones
Tender homemade scones are one my favorite guilty pleasures, particularly when they’re made with fresh berries. This version, an adaptation of my go-to scone...
Bars & Cookies
Chocolate-Dipped Coconut-Rum Macaroons
This recipe was adapted from one that appeared in Dan Cohen’s cookbook The Macaroon Bible (HMH, 2013), a book that really does tell you...
Pies, Tarts & Cobblers
Italian Almond Tart
This festive almond tart, which makes an ideal Easter dessert, has a macaroon-like filling that’s speckled with fine shards of dark chocolate, and a...
Pastries & Viennoiserie
Vanilla Custard-Filled Baked Donuts
I love homemade donuts, but I don’t love deep frying, which is why these baked donuts are high on my list of worth-the-effort indulgences....
Bars & Cookies
Strawberry Palmiers
Classic French palmiers are among my favorite cookies not only because they are buttery and flakey and have perfectly caramelized edges, but they also...
About Me
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Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.