Tish Boyle
Bars & Cookies
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...
Candies & Confections
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...
Cakes
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...
Bars & Cookies
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...
Pies, Tarts & Cobblers
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...
Pies, Tarts & Cobblers
Maple Pumpkin Pie
Maple syrup and pumpkin both make me think of fall, so it made perfect sense to me to combine the two in this version...
Pies, Tarts & Cobblers
Pecan Tart with Chocolate, Coconut & Rum
Pecan pie is one of my favorite desserts, but eating a big old slice of it can bring on a case of severe sugar...
Custards & Mousses
Gingery Pumpkin Parfaits
Here’s a variation of a dessert I made for Thanksgiving years ago. I was tired of the same old pumpkin pie and wanted to...
Breads
Honey-Glazed Pumpkin Dinner Rolls
These buttery, pumpkin- and honey-scented rolls are the ultimate accompaniment to Thanksgiving dinner, and are also the ideal bread for the next day’s mini...
Cakes
Extra-Creamy Black & White Cheesecake
Here’s a cheesecake to remember – big and bold in appearance and taste, with an ultra-creamy texture and a chocolate crust and shiny chocolate...
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.