Matt Adlard

Dec 21, 2023 | yahoo.com | Matt Adlard

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY. I have to say, this is the greatest lemon tart you’ll ever eat. Believe me, I’ve tried to­ find better, but nothing compares. This is a recipe I grew up with, which I made a few small improvements to (sorry Dad!), giving it the perfect balance of citrus and sweet, with an incredibly smooth finish.

Dec 21, 2023 | today.com | Matt Adlard

Dec. 21, 2023, 1:48 PM UTC / Source: TODAYBy YouTuber and self-taught pastry chef Matt Adlard is stopping by the TODAY kitchen to whip up a couple of his favorite sweet treats from his cookbook "Bake It Better: 70 Show-Stopping Recipes to Level Up Your Baking Skills." He demonstrates how to make a perfectly creamy lemon tart and over-the-top brownies with dark chocolate glaze and rich ganache. TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases.

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.

Aug 31, 2023 | epicurious.com | Al Sotack |Matt Adlard |Jürgen Krauss |Zoe Denenberg

Sherry is no stranger to cocktails. Drinks like the sherry cobbler are among the oldest examples of the craft, and classics like the Adonis or my personal favorite, the Bizzy Izzy Highball, call for the Spanish fortified wine. Often in these old recipes, the style of sherry-a family with a lot of variation-that would have been used in times past is up for some debate, but the fino martini, found in Jones' Complete Barguide from 1977, is nothing if not explicit.

Aug 29, 2023 | epicurious.com | Jürgen Krauss |Matt Adlard |Zoe Denenberg |Anikah Shaokat

Zwetschgen-kuchen used to be seasonal and always highly anticipated. In our huge garden we had three plum trees, and in some years, they carried so much fruit that the branches had to be supported. Everybody looked forward to the harvest, and after eating the ripe fruit directly from the trees, plum tarts in all their variations were a highlight of the season. This recipe is quite simple, but very tasty. Depending on the type of plums, the tart can get a bit juicy.