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Jul 10, 2024 | 
bonappetit.com | Claudia Fleming
This cherry turnover recipe from acclaimed pastry chef and cookbook author Claudia Fleming wraps a combination of sweet and sour cherries in flaky pastry to form tidy hand pies that would be a hit at any function, from a backyard BBQ to the most elegant brunch party. If you’re new to working with store-bought puff pastry dough, here’s what you need to know: Prep time is key. Transfer the box from the freezer to the refrigerator the night before so the dough can defrost gradually and evenly.
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Apr 15, 2024 | 
aliciakennedy.news | Claudia Fleming |Reem Assil |Daniel Olivella |Hetty McKinnon
I have declared the summer of 2024 my summer of pâte de fruits, and I’ve been looking all over for recipes that will give me the experience I seek in making them: Chiefly, made with fresh fruit and not requiring me to order anything special.
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Oct 9, 2023 | 
epicurious.com | Dan Pelosi |Cheryl Day |Claudia Fleming |Matt Adlard
The rainbow cookie is, indisputably, truly, really at the top of the Italian cookie pyramid. And by pyramid, I mean tray. One of my favorite pastimes is going around to different bakeries to taste their versions-all of them are delicious, some are an absolute masterpiece (this cookie is reason enough to get yourself to Ciao, Gloria, my friend Renato's bakery in Brooklyn). I especially love eating them at bakeries because they are tedious and time consuming to make at home.
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Sep 14, 2023 | 
epicurious.com | Claudia Fleming |Anna Olson |Cheryl Day |molly gilbert
I reworked my gingerbread recipe, published in The Last Course, and wound up with this delicious ginger-stout layer cake. I don't like too much frosting, so I'm happy with generously icing between the layers and then finishing the top, leaving the sides au naturel. If you feel as I do, a single recipe of the buttermilk "ermine" frosting will do the trick; if you like more, increase the recipe by half. This recipe was excerpted from 'Delectable' by Claudia Fleming. Buy the full book on .
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Sep 12, 2023 | 
epicurious.com | Claudia Fleming |Jesse Szewczyk |Dan Clapson |Ron Silver
Chocolate chip cookies are so good, so seemingly simple, and so familiar that you'd think this recipe would be a toss off. Quite the opposite is true. I made many versions until I got a cookie I felt comfortable enough with to serve at the North Fork Table food truck. Then I went through the process again at home, making sure that my oven yielded a bake as tasty as those we produced for the truck.
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Sep 8, 2023 | 
epicurious.com | Claudia Fleming |Janet Fletcher |Zaynab Issa |Claire Saffitz
You can make this ricotta tart with easy-to-find cow's milk ricotta, or you can use small-batch sheep's milk ricotta, which tastes even better. Just remember, if the cheese is watery, you need to drain it in a cheesecloth-lined sieve set over a bowl until it is no longer releasing liquid. I add orange zest and fennel seeds to my filling, a nod to favorite Sicilian flavors. I reinforce the effect by adding a little Pernod to my cherries when I roast them, then a bit more just before serving.
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Aug 3, 2023 | 
epicurious.com | Kendra Vaculin |Zaynab Issa |Al Sotack |Claudia Fleming
A beach pie-like the kind popularized by Bill Smith at Crook's Corner in Chapel Hill, North Carolina-should be very simple. To me the name indicates a dessert to make on vacation, in a rented house with limited kitchen tools at your disposal.
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Jun 29, 2023 | 
epicurious.com | Abra Berens |Jeanine Donofiro |Chris Scott |Claudia Fleming
When I worked for Allie Levitt, one of the most under-lauded pastry chefs in Chicago, she made a strawberry shortcake with whipped goat cheese mascarpone filling. It opened my eyes to how goat cheese can easily swing sweet with the right fruit. I also once did an event with her chef-turned-butcher husband, Rob. The oven at the space was broken, so we hacked the grill to function as an oven.
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Feb 23, 2023 | 
epicurious.com | Claudia Fleming |Catherine Young |Frankie Gaw |Anna Stockwell
Step 1To make the shortcake biscuits, combine the flour, sugar, baking powder, and salt in a food processor. Pulse to mix. Add the yolks, pulse to combine, then add the butter and process until the mixture is the texture of coarse meal (when it's right, the butter will no longer sound rumbly and the largest pieces will be no bigger than a lentil), about 15 seconds. Step 2Transfer the dough to a bowl.
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Jan 23, 2023 | 
sacbee.com | Claudia Fleming
Every January when citrus season rolls around, I’m tempted by the mesh sack of gumball-sized kumquats in the grocery store produce aisle, and every year I have the same panic just as I’m about to reach for the bag—will I really use them all before they go bad? And how can I turn these acidic little bombs into something I’ll actually want to eat?
