Tish Boyle
Pies, Tarts & Cobblers
Goat Cheese Basil Frangipane Nectarine Galette
The mellow tanginess of goat cheese and fragrant basil add an interesting backnote to this fresh nectarine galette. The recipe comes from Julie Jangali,...
Biscuits, Muffins & Quickbreads
Almond Raspberry Crumble Muffins
Made with almond flour, these muffins have a lot going for them in both the flavor and texture departments. Fresh raspberries brighten up the...
Custards & Mousses
Yogurt Panna Cotta with Honey-Roasted Peaches
To me, this peach-topped panna cotta is the perfect summer dessert. It’s also one of the quickest desserts to make, and just needs a...
Individual Desserts
Individual Pavlovas with Lime Cream and Red Berries
Pavlova is one of my favorite desserts, and it never fails to impress. This version is a variation of a recipe I did years...
Biscuits, Muffins & Quickbreads
Blackberry Scones
When berry season is in full swing, I like to show them off in a variety of desserts and baked goods. Here’s one of...
Bars & Cookies
Maybe The Very Best Chocolate Chip Cookies
Recipe by Lisa Vega, Executive Pastry Chef, Dandelion Chocolate, San Francisco
www.dandelionchocolate.com Chocolate chip cookie afficionados have their own opinions about what constitutes the perfect cookie,...
Cookbooks
Living Bread: Tradition and Innovation in Artisan Bread Making
By Daniel Leader with Lauren Chattman
(Avery, 2019; $40) One of the first champions of artisanal bread baking in this country, Daniel Leader founded Bread Alone...
Cookbooks
Rose’s Ice Cream Bliss
By Rose Levy Beranbaum
(Houghton Mifflin Harcourt, 2020; $25) Rose Levy Beranbaum, award-winning author of The Cake Bible, The Pie and Pastry Bible and Rose’s Baking...
Pastries & Viennoiserie
Strawberry Cheesecake Eclairs
Makes 12 eclairs
Ingredients Cheesecake Filling 1 ½ cups (340 grams) heavy cream, divided
5 ounces (142 grams) cream cheese, cut into 1-inch chunks
¾ cup...
Frozen
Watermelon Sorbet
Nothing says summer like a big ‘ol wedge of ice-cold, juicy watermelon. A close second is this refreshing sorbet, which is a snap to...
About Me
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Tish Boyle is 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. She also hosts the Pastry Arts Podcast.