Nut Free

If fresh corn is not in season, you can use frozen corn instead; be sure to thaw and drain the kernels well before using.

Store shaped caramels in layers between sheets of parchment or waxed paper that have been lightly coated with nonstick cooking spray; keep in an airtight container at room temperature for up to one day. For the best results, avoid making these on a humid day.

Tortes are common throughout central Europe, and Dobos is a popular one, named for the Hungarian chef who invented it in 1887.

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for twenty minutes before serving.

This is about the easiest cheesecake you can make—it takes only fifteen minutes to assemble and one hour to bake. Although rich, this cake is lighter than traditional cheesecakes because it calls for ricotta instead of cream cheese.

Sifting together the flour and sugar four times is essential to achieve the light, airy texture of this cake. You should also be very gentle when folding and transferring the batter so that the egg whites do not deflate. If your tube pan doesn’t have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool.

We like to serve this cake warm, topped with a scoop of vanilla ice cream. If you wish, you can make it a day in advance and keep it at room temperature loosely covered with foil. When ready to serve, warm the cake on a parchment-lined baking sheet in a 300°F oven for fifteen to twenty minutes.

The combination of fresh fruit and whipped cream used to fill this cake, typically found in British desserts, is known as “fool.” You can substitute raspberries or boysenberries for the blackberries in this recipe.

This chocolate sponge cake should be baked the same day you plan to assemble the roulade, because it will be easier to fill and shape.

These lovely full-flavored cakes make a festive holiday dessert—but you can enjoy them any time of the year. The cakes can be baked a day in advance and kept in an airtight container at room temperature.

Meringues are baked on very low heat so they stay perfectly white. It’s a good idea to check them periodically to make sure they don’t take on color. To test if the meringues are done, try lifting one off the parchment—if it comes away easily, it is ready; if not, continue baking, checking every five minutes. Moisture will cause meringues to soften, so avoid making them on particularly humid days.

The dark, crunchy crust of a cannelé gives way to a delicate, pudding-like center. Cannelés are baked in specially designed three-inch-deep molds made of copper, tin, ceramic, or silicone. If you do not have eighteen molds, bake the cakes in batches.

For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

A staff favorite, this pie was inspired by the large selection of apples available throughout the autumn months at the Union Square Greenmarket in New York City. Using many varieties produces the best flavor.

Martha grows gooseberries, which inspired this pie, in her garden in Bedford, New York. Although their season is short (early summer), gooseberries are worth seeking out for their unique flavor. They can be very tart, so increase the sugar if you prefer your pie on the sweet side.

If you are fortunate enough to find wild blueberries while they are in season, by all means use them in this recipe; they are smaller than cultivated berries, so you may need an extra cup or two to make up the volume necessary for the pie.

We like this pie a little on the tart side; if you prefer a sweeter taste, increase the granulated sugar to 3/4 cup. To keep the dough from getting soggy, fill the pie shell just before you’re ready to cover with top crust.

This pie can be made with any berry or stone fruit, although we prefer sour cherries, peaches, or blueberries. If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using.