Tish Boyle
Custards & Mousses
Toasted Almond Caramel Flan
I’ve been making variations of this dessert since my days as a culinary student in Paris, and it still gives me a little thrill...
Breads
Gluten-Free Irish Soda Bread
With demand for gluten-free baked goods soaring and St. Patrick’s Day just around the corner, I decided to try my hand at a gluten-free...
Breads
Kristina Cho’s Pull-Apart Milk Bread Buns
The recipe for these pillowy, pull-apart buns comes from one of my favorite new books, Mooncakes & Milk Bread: Sweet & Savory Recipes Inspired...
Bars & Cookies
François Payard’s Perfect Madeleines
Here’s a recipe for the quintessential French cookie, and it comes from my friend, pastry chef François Payard. Madeleines really are more like small...
Bars & Cookies
Blue Ribbon Dog Biscuits
Though I don’t currently have a dog, I consider myself to be a certified dog person, which means that I love to hang out...
Cakes
Raspberry-Vanilla Heart Cake
This impressive heart-shaped layer cake is such a great way to say ‘I love you’ on Valentine’s Day, or any other day of the...
Cakes
Gooey Butter Cake
A St. Louis classic, Gooey Butter Cake is traditionally made with a yeast-risen cake base, but to save time, home bakers began making it...
Cakes
Chocolate Peanut Butter Snacking Cake
While I love to make fancy, multi-layer cakes, there are times when I want something quick and satisfying, and this simple snacking cake is...
Cakes
Margarita Layer Cake
Tequila + lime + Cointreau combine so perfectly in a frosty cocktail, I thought I’d try them together in layer cake, and here’s the...
Custards & Mousses
Maple-Blueberry Baked Oatmeal
This is not your everyday, ordinary kind of oatmeal. It’s special occasion oatmeal, enriched with maple syrup, pecans, butter, cinnamon and blueberries and baked...
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.