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Tish Boyle

Lemon-Poppy Seed Hearts

These lemony shortbread cookies are among my favorite treats. They’re made with a lot of butter, so they’re exceptionally tender, and they have a...

Red Velvet Cheesecake

True confession: I’m not really a huge fan of red velvet cake – I always want it to be more chocolatey than it is,...

Upside-Down Orange Streusel Cake

Here’s an upside-down cake that works with a variety of fruit, from peaches to apples to plums. Since it’s citrus season, I chose to...

‘Haute’ Chocolate

A luxurious beverage that has long been enjoyed by Europeans, hot chocolate should not be confused with American-style hot cocoa, which is made with...

Flourless Chocolate-Raspberry Cake (Gluten-Free!)

This is one of my go-to recipes when I want a special-occasion dessert that delivers a big hit of chocolate. The recipe for this...

Chocolate-Dipped Almond Crescents

Almond crescents are classic cookies, frequently seen on festive plates along with other holiday cookie favorites. They are sandy-textured, rich in almond flavor and...

Caramelized Chocolate Almonds (a.k.a. Almond Dragees)

Also known as dragées or givrettes, these addictive French confections are toasted almonds that are coated in caramelized sugar and then tossed in chocolate...

Chocolate Peppermint Cake

The holidays are a time for family, good cheer and a little indulgence. With its layers of tender, dark chocolate cake and rich white...

Cranberry Financiers

These classic French treats are closer to muffins than cookies, with a delicate, cake-like interior and rich, buttery flavor. They’re made with nutty browned...

Lemon Meringue Tart

This tart, a French version of the American lemon meringue pie, is the perfect marriage of sweet and tart. I love a robust lemon...

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.

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