Recipe: Pink Apple Crostata

Recipe for Pink Lady Apple Crostat, adapted by the James Beard Foundation

 

It's tough out there. It's cold. It's dark before we leave the office. And when it comes to local fruit, it's nothing but apples.

 

The antidote to all this midwinter ennui? Well, we can't help you there, but we can give you an apple recipe that's truly easier than pie.

 

Brought to us by Corkbuzz in New York City, this rustic, free-form crostata holds slices of Pink Lady apple, a variety that's tart and deeply flushed, tossed in a coriander-forward spice mixture. (If you can't find Pink Lady apples, substitute Honey Crisps or Jonagolds.)

 

And it's a cinch to prepare: just roll out your dough (don't fret if it's not a perfect circle), mound the apple filling in the middle, and fold over the edges. No pie pan or decorative crimping... Read more >

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Recipe: Blueberry Boy Bait

Kierin Baldwin's recipe for blueberry boy bait, adapted by the James Beard Foundation

 

It's said that boy bait, a standard-issue, homespun coffee cake, gained its flirty name at a national Pillsbury baking contest, where teenage boys found the treat to be impossible to resist. At the Dutch in New York City, pastry chef Kierin Baldwin soups up her boy bait with blueberries: some are folded into the batter, while the rest are scattered on top before baking. Coupled with a scoop of ice cream or a mug of coffee, it's sure to lure in everyone. 

 

Get the recipe here.

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Recipe: Spiced Molasses Whoopie Pies

whoopie pies

While the whoopie pie lost out to wild blueberry pie in the fight for the title of Maine's official state dessert (as consolation the frosting-filled cake sandwich was designated as the official state treat), this baked good continues to attract plenty of fierce fans. These spicy, gingerbread-like whoopie pies from our senior editor, Anna Mowry, are perfect for the holidays, and are delicious when slathered with a buttery frosting. Get the recipe here.

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Recipe: Sticky Ginger Cake with Caramelized Pears

Sticky Ginger Cake with Caramelized Pears

When deciding on what to serve for dessert when entertaining a large group, it's often easiest to fall back on a shareable, one-pan pie or cake and call it a day. But if your kitchen's arsenal includes a muffin tin, you can easily prepare several individual desserts with the same amount of effort. Take these perfect-for-fall ginger cakes from chefs Tom Berry and Liz O’Connell. They're made with a standard cake batter that's sweetened with a simple date purée. After baking in a muffin tin, the charming cakes are slicked with a buttery rum glaze and topped with caramelized pears. Get the recipe here.

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