Tish Boyle
Cakes
Chocolate and Coconut Mousse Cake
Dark chocolate and nutty coconut are the starring flavors of this cake, which is one of my favorites. The base is a moist chocolate...
Breads
Hot Cross Buns
It was a tradition in my family to have hot cross buns every year on Good Friday –we’d cut them in half and slather...
Custards & Mousses
Banana-Caramel Pudding Parfaits
Banana Pudding is a classic Southern dessert, and for good reason. With its layers of rich vanilla custard, sliced bananas and vanilla wafers, it’s...
Pies, Tarts & Cobblers
Baileys Chocolate Cream Pie
Every odd year or so, I enjoy a shot or two of Baileys Irish Cream over ice and marvel at the wonder of a...
Pies, Tarts & Cobblers
Caramelized Onion and Gruyere Tart with Whole Wheat Crust
Here’s one of my favorite savory tarts, an enticing combination of sweet caramelized onions, fresh thyme and nutty Gruyere cheese, baked together in a...
Bars & Cookies
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...
Cakes
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,...
Cakes
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...
Drinks
‘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...
Cakes
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...
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.