Herbs & Spices

Think of this pie as Pumpkin Pie’s cousin. The creamy potato puree (best when made from locally grown sweet potatoes) makes for a dense, sweet pie. Like pumpkin pie, this southern staple has a deep, rich orange color that, topped with a dollop of Whipped Cream (page 193) or cinnamon ice cream, makes for a beautiful centerpiece to your holiday dessert table.

This pie allows for indulgence in a sweet treat. Blueberries pack enough flavor that you’ll never even know that traditional sugar is missing.

Around here, National Pie Day (January 23) is like Christmas, Hanukkah, and Thanksgiving rolled up into one! Every year on this holy pie day, I like to do something special. In 2009 I decided National Pie Day would be the perfect opportunity to roll out a line of sugar-free pies. Incorporating Splenda into the sugarfree pies allows you to undulge in a sweet treat while limiting your sugar intake. Sugarfree apple pies have been flying off the shelves ever since—a great way to savor apple pie minus the guilt.

If your family has a favorite kind of fruit pie, this traditional crumb topping is a great way to mix things up on top while keeping the Traditional Pastry Piecrust (page 5) on the bottom. It adds a sweetness and texture that blend wonderfully with a number of fruit pies, including Country Apple Pie (page 19), Blueberry Pie (page 27), and Peach Crumb Pie (page 43), to name just a few. This crumb topping can be made ahead of time and kept in the refrigerator for up to five days before use.

This topping uses the same base as the Cinnamon Sugar Crumb Topping (page 12), but adds walnuts to the mix, providing an added bit of crunch. Feel free to experiment with this recipe according to your nut preferences—walnuts can easily be swapped out for pecans, hazelnuts, or any other nut that suits your fancy. This topping is ideal for Pear Cranberry Pie (page 53).

Using only cake flour produces a cupcake that has a pure-white crumb.

Almost every region in Italy has a variation of “grandmother’s cake,” but this one was created after tasting a version at an Italian restaurant in New York City. Durum wheat, included here, is most commonly used to make semolina for pasta. This pie is best eaten the same day it is baked.

If fresh lavender is not available, you can use another fresh herb, such as rosemary or thyme. Half of a vanilla bean also works well.

This tart can be made a day ahead and kept at room temperature, loosely covered with plastic wrap. Reheat in a 300°F oven until warmed through.

Baking these buns in muffin tins ensures that each one will have a crisp, sugary edge, as well as a delicious, soft center.

This is an excellent all-purpose frosting that can be used to top any cake—from cupcakes to a multitiered wedding cake. Its flavor is adaptable, too; two of our favorite variations are lemon (which we paired with our Lemon Curd Cake, page 153) and chocolate (which adorns the Dobos Torte, page 203).

When making whipped cream, it’s always a good idea to chill the bowl (preferably metal) as well as the cream in the freezer for about ten minutes before you begin.

An abundance of grated carrots makes these cupcakes moist, while granulated sugar, instead of the traditional brown, keeps them light.

The heat from your hands will melt the chocolate, so use tweezers to hold the chocolate leaf as you peel back the mint with your fingers.

Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.

These elegant cookies, found in nearly every pastry shop in Paris, have a crisp exterior and a slightly chewy center.

The traditional Italian flavors of almond and anise are delicate enough for teatime yet equally good with strong coffee or espresso.

The combination of cocoa and ground cinnamon is commonly found in Mexican chocolate and hot drinks; we’ve used it here to flavor a traditional Scottish cookie.