More winter pies

Here in March, there’s still a little time before we see the first blush of rhubarb at the markets. To distract from the cold, I’ve assembled a collection of pies from my archives over at Serious Eats to satisfy your seasonal sweet tooth. Be sure to click through to find the articles and accompanying recipes.

All photographs by Lauren Weisenthal

Peanut Butter Mousse with Banana Pie

Cranberry Apple Slab Pie

Buttermilk Pie


Apple Crème Fraîche Pie


Extra Smooth Pumpkin Pie


Coriander Key Lime Meringue


Chocolate Cream Pie


Salted Chocolate Pecan Pie


Eggnog Cream Pie


Winter Fruit Tart



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A Summer of Projects

I’ve been keeping busy this summer, working on all kinds of awesome projects. Per usual, there’s been a lot of baking, some great writing gigs, the occasional wedding cake (I played the dual role of bridesmaid and baker in the photo above – and my fantastic and patient husband supported as sous chef), and lots of studying for the Certified Exam with the Court of Master Sommeliers. I’ve enjoyed the consistency of my Pie of the Week column over at Serious Eats. After all, pie is the official dessert of summer. Check ‘em out!

Blueberry Crumble Pie

Mallomar Pie

Mini Sweet Cherry Pies

Chocolate Mud Pie

Strawberry Lattice Pie

Fresh Summer Berry Pie

Butterscotch Pudding Pie

Peanut Butter Pretzel Ice Cream Pie

Peach and Ginger Crumble Pie

Oreo Ice Cream Pie (made for Oreo’s 100th birthday celebration)

S’mores Pie

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Some pies for winter

All Photos by Lauren Weisenthal

Cold temperatures can limit our produce choices, but citrus comes into season just in time to save the day. I’ve been featuring a variety of winter fruit pies for my column over at Serious Eats, including the Key Lime Pie pictured above, and the banana cream and lemon meringue pies below. Click through for full posts and recipes.

Banana Cream Pie

Lemon Meringue Pie

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All photos by Lauren Weisenthal

A few weeks back, I did a post for my column Sweet Techniques over at Serious Eats about how to make orangettes. Even though I’m not a big fan of the chocolate on orange flavor combination (I think it has something to do with my aversion to those chocolate oranges that you see in the drugstores around Christmastime), I did enjoy the opportunity to temper chocolate for the first time in a while, and I love the look of the finished product. To make your own, check out my post over at SE.

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Christmas Sweets

All photos by Lauren Weisenthal

Leading up to Christmas, I’ve been doing some new techniques posts over at Serious Eats. There are some slideshows to help folks through the process of making a classic French yule log cake, the Bouche de Noel.

My favorite part of this cake is, of course, the mushroom meringues. I love Maida Heatter’s recipe in her Book of Great Desserts.

Speaking of Christmas candy, I also had a lot of fun messing around with recipes for torrone, the Italian nougat candy. Watch for that recipe over on Serious Eats on Monday. Merry, Happy!



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More Thanksgiving Pies

All photos by Lauren Weisenthal

Caramel Apple Pie

Bourbon Pumpkin Pie

Bacon Mince Meat Pie

Sweet Potato Pie

Cranberry Walnut Pie

I did a week of pies for Thanksgiving over at Serious Eats last week. Be sure to click through for the recipes!

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Pre-Thanksgiving Pies

All photos by Lauren Weisenthal

Over at Serious Eats this week, I featured a couple of pumpkin pies for Thanksgiving. In the photo above you can check out the Pumpkin Mousse Pie, and below a Classic Pumpkin Pie. Both versions are similar in flavor, but the mousse pie has a much lighter consistency. Follow the links to the full article and recipes, and watch for a special edition of Pie of the Week – featuring five days of pie in a row! My rolling pin is getting pretty fatigued.

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Pies Pies Pies

All photos by Lauren Weisenthal

It’s been a while since I’ve written here, because I’ve been busy writing two columns over at Serious Eats for their Sweets blog. One is a column called Sweet Technique, where I talk about techniques in the pastry world and break them down step-by-step in photo slideshows. The other is called Pie of the Week, which is pretty much how it sounds. Here are some photos of the pies I’ve created for the blog so far:

Blueberry Pie

Blueberry Pie

Chocolate Silk Pie

Chocolate Silk Pie

Creamsicle Pie

Creamsicle Pie

Sour Cherry Pie

Strawberry Rhubarb Pie

Sweet Cherry Pie

Peach Pie

Make-Your-Own-Sundae Pie

Pear and Frangipane Pie

Coconut Custard Pie

Plum Meringue Pie

Cheddar-Crusted Apple Pie

Pecan Pie

There’s one every week, so check them out each Thursday! And, there will be even more leading up to Thanksgiving!


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Livin’ the Dream

On Wednesday it will be two months since my last post. I love this blog and it’s readers, and I’m not feeling great about the fact that I’ve neglected it for so long.

Here’s what’s been going on:

- I’m getting married! In just under three weeks. I’ve been trying to play it cool and pretend that wedding planning is no big deal, but IT IS. I’m not having fun with it. It’s really not my bag. I just want the day to come already!

- (Probably more relevant to the blog) I’ve got a (full time) (paying) job at an awesome neighborhood restaurant. I’ve been put in charge of their pastry menu. It’s dizzying. It’s making me bonkers. It’s amazing. It’s exhausting. I can’t wait to tell you about it.

I’m not going to make any bold statements along the lines of “I promise to write” or “watch for the next post on Wednesday”. But know that I miss it here and I miss hearing from the people who take the time to read, and that, more likely than not, will have me coming back again more often, especially after life settles down a bit.

See you soon!

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Fromage Blanc Panna Cotta ~ Rhubarb Two Ways ~ Crispy Almond Phyllo

This post is an installment from the ongoing Dessert FourPlay project, in which I prepare and write about all of the desserts in Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini. For more on this project, click here.

I just have to reiterate, it’s so good to be back. Back to blogging (although still working through the issues that have caused all the pictures from the past six months to go missing), and also, back to Brooklyn, where I’m picking up shifts at my beloved Brooklyn restaurant while I look for my next internship opportunity. I’m delighted to report that for the first time, I’m getting paid for the work that I’m doing. Officially, one year after leaving my desk job and almost one year after starting at the French Culinary Institute, I’m cooking “professionally”.

It’s reassuring that there are some constants shared by my two restaurants so far, as the chefs at both the ritzy, Michelin-starred Manhattan restaurant and the humble Brooklyn kitchen grabbed onto the big summer season opener, rhubarb, with gusto. (At the former, a certain very famous executive chef burst into the pastry kitchen one morning and demanded “zee sexy rhubarb!” for a spring photoshoot – these are the moments to which we unpaid students cling) And while I’ve waited until it was almost too late in the waning rhubarb season, I couldn’t resist the urge to pay homage to the vegetable I’ve come to love as one of the greatest pastry ingredients of all time.

There are several rhubarb recipes in the book, but I selected this one because of the unique ways it showcases the rhubarb, first as a vehicle for acidity and sweetness in the form of a pickle, and also a mellow version, full of earthy wine-poached flavors. The best thing for me about both kinds was the pleasant opportunity to eat rhubarb nearly raw and still crispy.

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