Tish Boyle
Custards & Mousses
Lemon Meringue Parfaits
If you love lemons as much as I do, you will flip for this pretty parfait, which is basically a lemon meringue pie in...
Bars & Cookies
Pink Peppermint Macarons
I have long had a love-hate relationship with macarons. As one of my colleagues puts it, “If you breathe the wrong way, they won’t...
Beverage
Classic Holiday Eggnog
Eggnog may not be a dieter’s delight, but to me it signals the good will, cheer and indulgence of the holiday season. It also...
Cakes
Fresh Gingerbread Loaf with Citrus Icing
Moist and tender, this holiday cake’s flavor comes from a panoply of spices, bittersweet molasses and a handful of chopped fresh ginger. The bonus?...
Bars & Cookies
Double Chocolate Caramel Brownie Cookies
These dark chocolate cookies have the texture of a rich brownie and a creamy caramel center that oozes seductively as you take a bite....
Bars & Cookies
Raspberry-Filled Almond Spritz Cookies
Spritz cookies, also known as spritzgebäck, are a standard treat in Germany throughout the holiday season. This version is made from an almond flavored...
Pies, Tarts & Cobblers
Pumpkin Chiffon Pie
If you’re looking for a pumpkin pie with a lighter texture and milder pumpkin flavor than the classic baked version, this recipe is for...
Cakes
Pecan Pie Cheesecake
Each year when Thanksgiving rolls around, I engage in a furious internal debate about what to make for dessert for the big dinner. The...
Pies, Tarts & Cobblers
Cranberry Cheesecake Tart
With its deep garnet-red hue and shiny finish, cranberry curd is an ideal component for holiday desserts. Here it tops a silky cheesecake filling...
Cakes
Pumpkin Spice Snacking Cake with Maple Buttercream Frosting and Sugared Walnuts
The appearance of all-things-flavored-with-pumpkin-spice is one of the harbingers of fall (or, more accurately, late summer), and this cake is one of my favorites...
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.