Desserts

Thick, luscious, silky cheesecake, no oven required. The hardest part of this no-bake dessert is browning the butter for the crust...and refraining from eating the filling straight out of the bowl (no judgment if you sneak a spoonful, we won't tell). The tahini lends a delicate nuttiness and...

Elisabeth Prueitt co-founded Tartine with Chad Robertson in 2002 and we're thrilled to be hosting her at Rockridge Market Hall, for a signing of Tartine: A Classic Revisited. In celebration of her visit, the book and the season, here we're making Tartine's Cranberry Upside-Down Cake, and plan to...

MH Foods Executive Chef Scott Miller started making upside-down cakes as a delicious way to use his backyard fruit harvest. As we approach the Jewish High Holidays, Rosh Hashanah and Yom Kippur, Scott’s inspiration for this version of the classic cake comes from the tradition of serving honey...

It's toast season! Midsummer is all about the peak-season produce pouring out of the farmer's markets and simplicity. A simple sprinkle of flaky sea salt, a pour of extra virgin olive oil or a splash of vinegar is all that is needed to elevate Mother Nature's bounty. These toasts are the perfect...

Peak-season stone fruit? Check. Pistachio-scented whipped cream, simple puff pastry shell, plenty of salted caramel crumbles? Check, check, check. KL Keller Foodways' Salted Caramel Crumbles work their magic on this elegant, yet easy tart in a couple ways. They are sprinkled over the puff...

This rustic pie (no crust crimping required) highlights plump, juicy strawberries in all their summer glory. The secret: five-year aged balsamic. The bright, tangy notes of the balsamic elevate the sweetness of the strawberries for an unforgettable bite. The other great thing about this...