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Kathleen Stewart

  • How-To

    The Secrets to Making Great Pancakes

    Read a step-by-step guide to the critical steps in making flawless pancakes: mixing the batter, getting the heat right, cooking, and flipping.

  • Recipe

    Basic Buttermilk Pancakes

    If buttermilk isn’t available, use 2 to 2-1/4 cups whole milk instead. To play with the texture, try replacing 1/2 cup of the all-purpose with whole-wheat flour, buckwheat flour, or…

  • Recipe

    Chocolate Dessert Sauce

    Kathleen Stewart uses Callebaut chocolate to make her sauce, but any high-quality chocolate would work.

  • Recipe

    Caramel Dessert Sauce

    Tilt the pan as you cook the caramel to better gauge its changing color.

  • Recipe

    Rich Chocolate Muffins

    These deeply chocolate muffins benefit from a good chocolate; I use Callebaut.

  • Recipe

    Pumpkin-Spice Muffins

    This gently spiced muffin is light and airy and perfect with a cup of coffee or tea. The recipe also works wonderfully with apple or pear purée in place of…

  • How-To

    Simply Delicious Summer Pudding

    Fragrant berries and fine-crumbed white bread make the most luscious dessert of the season

  • Recipe

    Summer Pudding

    Like most berry desserts, summer pudding begs for cream. Serve it with crème fraîche or softly whipped heavy cream.

  • How-To

    Flaky, Buttery Sticky Buns

    Chilled croissant dough makes these pastries better than any cinnamon roll you’ve ever tasted

  • How-To

    Taste Summer’s Sweetness in Peach Desserts

    Bigger size and a sweet, subtle fragrance signal the most succulent fruit of the season