Recipes
Search by ingredient, or browse. Everything I cook and bake, written in metric with US conversions and scaling built in.
Patisserie · November 4, 2026
Choux Pastry
Choux pastry with a crackly craquelin top, piped into silicone molds and frozen so every bun, éclair and Paris-Brest bakes the same size.
Cookies · November 2, 2026
Banana Oat Toddler Cookies
Soft banana oat cookies for little hands: no added sugar, held together with flax and chia, and easy to bend to whatever is in the kitchen.
Basics · November 1, 2026
Vanilla Mascarpone Cream
Thick, creamy and full of vanilla seeds: mascarpone whipped with cream and powdered sugar. Holds its shape where whipped cream would deflate.
Cakes · November 1, 2026
Flourless Chocolate Cake
Four ingredients: butter, chocolate, eggs and sugar. Whipped egg whites make it rich but light, and it is naturally gluten free.
Desserts · October 20, 2026
Old-Fashioned Vanilla Ice Cream
A simple custard-base vanilla ice cream: four yolks, sugar, milk, cream and vanilla, chilled and churned. Makes about a quart.
Desserts · October 17, 2026
Marshmallow Caramel Scotch Kisses
Marshmallow halves dipped in homemade butterscotch caramel, left to set overnight and wrapped one by one. Makes about 100.
Pastry · October 17, 2026
Pear Tarte Tatin with Walnut Praline Ice Cream
Prue Leith’s pear tarte tatin: pears cooked in caramel under a cheat’s rough puff, turned out hot, with homemade vanilla ice cream full of salted walnut praline.
Bread · October 13, 2026
Hawaiian Sweet Rolls
Soft, fluffy, lightly sweet pull-apart rolls made with pineapple juice, like the ones in the orange bag, made from scratch.
Pastry · October 13, 2026
Tartine Morning Buns
Tartine Bakery’s morning buns: croissant dough rolled up with orange zest, cinnamon and two sugars, baked in muffin tins until the bottoms caramelize.
Bread · October 13, 2026
Tartine-Style Baguettes (Levain and Poolish)
The Tartine Bread baguettes scaled down by a home baker: two preferments, a levain and a poolish, and no extra yeast in the dough.
Bread · October 13, 2026
Sourdough Baguettes
Crisp, light sourdough baguettes in an afternoon: the starter brings flavor, and a little added yeast does the rising.
Bread · October 13, 2026
Tartine Country Bread
Chad Robertson’s famous country loaf: naturally leavened, no commercial yeast, a warm bulk rise with folds and a Dutch oven bake.
Pastry · October 13, 2026
Baker’s Croissants
King Arthur’s classic croissants: a butter block folded into yeasted dough four times, for 24 flaky croissants, plain or filled.
Basics · October 13, 2026
Frangipane (Almond Cream)
Five minutes, one bowl: the soft almond cream that goes inside almond croissants, tarts and bostock.
Bread · October 6, 2026
Seven-Strand Plaited Wreath
Paul Hollywood’s plaited wreath: a plain olive oil dough, seven strands, one simple move repeated, and the plait joined into a ring.
Bread · October 5, 2026
Floury Baps
Paul Hollywood’s soft white rolls: a lightly sweet, buttery dough, weighed into twelve, rolled flat and dusted with flour.
Bread · October 5, 2026
Rustic Sourdough Bread
A same-day sourdough: ripe starter for flavor plus a little instant yeast, so it rises on a schedule. About three hours, start to finish.
Salads · October 4, 2026
Shaved Fennel Salad
Crunchy, bright and fresh: paper-thin fennel in a lemon and honey dressing with shaved Parmesan, toasted pine nuts and parsley.
Bread · October 4, 2026
Ultimate Focaccia
Paul Hollywood’s focaccia: a wet, oily dough, a 16 hour prove in the tin, and olives, red onion and tomatoes pressed into the top.
Sauces & Dressings · October 3, 2026
Lemon Vinaigrette
Five minutes, one bowl: a bright lemon dressing with garlic, Dijon and a little honey for salads and roasted vegetables.
Bread · October 2, 2026
Teacakes
Paul Hollywood’s teacakes: a lightly spiced, buttery white dough with sultanas and mixed peel, rolled flat and glazed.
Bread · October 1, 2026
Eight-Strand Plaited Loaf
Paul Hollywood’s eight-strand plait: a plain white dough and one sequence of moves, repeated until the loaf is finished.
Bread · September 30, 2026
Soft Burger Buns
King Arthur’s most popular yeast recipe: soft, buttery buns that hold a burger, or twelve dinner rolls from the same dough.
Bread · September 29, 2026
White Cob Loaf
Paul Hollywood’s basic white loaf: one dough, a tight round shape, a deep slash and a steamy oven.
Tent Ready · drill · September 27, 2026
Iced Ginger Biscuits
Prue Leith’s spiced ginger biscuits, cut into squares and ovals and iced with piped and flooded royal icing. A drill in even rolling, clean edges and a steady hand.
Cookies · September 25, 2026
Buttery Shortbread
A friend’s mom’s shortbread: sandy, buttery wedges, with a circle cut from the middle so the whole round bakes evenly.
Basics · September 22, 2026
Homemade Self-Rising Flour
Out of self-rising flour? Three ingredients, one whisk, done. All-purpose flour, baking powder, and a pinch of salt.
Cakes · September 22, 2026
Victoria Sponge
The all-in-one sponge the tent opened with: two light layers, quick raspberry jam, and piped buttercream. Mary Berry’s recipe, in cups and grams.