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Rose Levy Beranbaum

  • How-To

    How to Make Cream Scones

    Tender and sweet, scones are equally satisfying as breakfast or an afternoon pick-me-up.

  • Recipe

    Cream Scones

    While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in…

  • Recipe

    Lemon Icebox Cake

    Early icebox cakes were festive chilled desserts made in molds with layers of cake (be it angel food, sponge cake, or ladyfingers) and custard or cream. Here, slices of angel…

  • Recipe

    Lattice-Top Peach Pie

    I macerate the peaches and boil the juices to concentrate them. This intensifies their peachiness and means you need less cornstarch thickener, thus preserving the fruit’s flavor.

  • Recipe

    Lattice-Top Rhubarb Pie

    Strawberry and rhubarb are classic pie partners, but rhubarb can fly solo, too. This pie is deliciously fresh, tart, and light.

  • Recipe

    Lattice-Top Cherry Pie

    This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers’ markets.

  • Recipe

    Lattice-Top Blueberry Pie

    Blueberries are the easiest fruit to turn into pie—just toss them with lemon, sugar, and cornstarch and put in the pie shell.

  • How-To

    Making Lattice-Top Fruit Pies

    This impressive dessert is easy with a crust that handles well and bakes up crisp and tender

  • Article

    Why does marble keep pastry cool?

    Q: I've always heard that marble is the best surface for rolling out pastry dough because it's cooler than other surfaces. But is it true? If marble is at room temperature,…

  • Recipe

    Classic Creamy Cheesecake

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