In my four years in London, I consumed exactly zero custard tarts. There were Bakewell tarts and natas and treacle tarts and Bea’s of Bloomsbury’s Townies — that’s brownie batter baked in a tart shell, for all the times when you’ve looked at a brownie and said, “This dessert needs a coat” — but never […]

In high school, my go to recipe for stress baking was an apple-Gruyere pie inspired by the short-lived TV show Pushing Daisies. It was delicious and just technical enough to make me feel clever, so it was with great confidence that I turned to this pie for my first Eid in London. In the end, […]

As I closed the oven door on the pie I’d been planning for this week’s recipe, I had a strange premonition that things in the dessert realm were about to go very, very wrong. Maybe it was the foreboding way that stray crumbs had immediately begun to float to the surface when I poured in […]

There are foods that you like. There are foods that you love and share with the people you love. And then there are foods for which you develop such a specific and passionate ardor that you tell the friend who made them that she’s not allowed to make any for anyone else ever again, lest […]

I come from a family of breakfast fiends. We take our eggs very seriously, we consider buttered toast its own food group, and we are each so entrenched in our opinions on what the best fruit preserve is that it might as well be a political cause. Breakfasts when I was little ranged from chili fried eggs […]

Barring a fondness for the musical Sweeney Todd, the world of savory pies was pretty unfamiliar to me until I moved to London, where I encountered some form of pork pie in the display window of nearly every single bakery that I passed. These pan-less pies were fascinating in their apparent sturdiness, and I didn’t quite […]

The first time I made these buns, I’d woken up at nine PM from the kind of nap that you can only take after staying up for forty hours straight writing fifteen-thousand words of literary analysis. I can’t explain why I felt the need to make an enriched yeasted dough after a stressful marathon writing […]