Is there anything more summery than the combination of juicy peaches and tangy raspberries? I make this tart, creamy pie once a year in the hotter months and adore the sunset-like blended colors it creates. Feel free to buy a pre-made shell, but I prefer to make my own shortcrust base, tightly adapted from Mark Bittman’s recipe. (I also adapted the filling recipe from this blueberry pie.) It’s slightly complicated if you make your own crust, but definitely worth it for a summ
Now this is what I consider the quintessential spring cake. Creamy white chocolate, tart raspberries, and a hint of tropical coconut – what would be more perfect for a wedding dress-like Easter cake? I don’t celebrate Easter, but my husband grew up with it and I like to indulge him in his favorite seasonal/holiday treats. The white chocolate gives the sponge extra richness, while the raspberries/coconut balance the acidity-to-sweetness quotient. The secret ingredient, though?
I have a confession to make: I don’t generally like lemon desserts. Give me your creamy, your chocolate, your vanilla-based confections – I’ll take anything soft, buttery, and caramelized. Lemon can so often overpower, it vanquishes all other flavor, from cheesecakes to sugar cookies. Bleh. But not this time. A few weeks ago, my friend Danny came to me with a deal: he’ll do my taxes for me (an odorous affair) in exchange for an anniversary cake for his wife. He wanted a mock