Lauren Weisenthal
Serious Eats
New York, NY, United States
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Past articles by Lauren:
Chocolate Chip Meringue Cookies Recipe
Simple, airy chocolate meringue cookies––And they just so happen to be gluten-free. → Read More
Pâte Sucrée (Sweet Tart Dough) Recipe
Pâte sucrée is the sweet, crumbly French tart dough used for baking the bases of sweet tarts. The dough is chilled twice, once after mixing and again once it has been shaped in a tart pan. This recipe makes enough dough for two tarts. Make one now, and freeze the rest of the dough for next time. → Read More
Cranberry Apple Slab Pie Recipe
If you're baking for a crowd, slab pies are a delicious and practical way to go. For this fall-forward recipe, apples and cranberries simmer in their own juices beneath a sweet and savory oatmeal crumble. → Read More
Chocolate Soufflé Recipe
Served à la minute, chocolate soufflé is the go-to classic dessert for chocolate lovers everywhere. → Read More
Chocolate Soufflé Recipe
Chocolate soufflé has stood the test of time as the go-to for chocolate lovers everywhere. Light, airy, and served à la minute, this dramatic dessert rises up out of its ramekin in the oven and must be delivered promptly to the diner before it begins to shrink back into itself. It's gluten free and delightfully rich. While many soufflés are served with a sauce poured inside, this one stays moist… → Read More
Spritz Butter Cookies Recipe
These easy and delicious butter cookies have a hint of fresh vanilla, and are fun to shape for any occasion. → Read More
Chocolate Chip Meringue Cookies Recipe
I once thought that I didn't like meringue cookies. The ones from the store always reminded me of styrofoam and never had enough flavor to be worth my time. Then, in culinary school, I started messing around with chocolate left over from a molding lesson and some unused egg whites and I wound up with a meringue cookie to die for. They have a great texture and deep chocolate flavor—plus, they're… → Read More
Pistachio Torrone Recipe
I love torrone, the pillowy soft nougat candy filled with nuts. Traditional torrone, as the Italians intended it, has almonds, but I prefer the flavor and color of pistachio. Torrone is made with a mild honey, which imparts great flavor on its own, but I like to add additional flavor, either the seeds from a vanilla bean, some vanilla extract, or citrus zest. → Read More
Canelés (Cannelés) de Bordeaux Recipe
A glassy, caramelized exterior contrasted with an impossibly custardy center. → Read More
Creamsicle Pie Recipe
This light, creamy pie plays upon the classic ice cream truck favorite. The filling gets its subtle orange flavor from concentrated orange juice, and the creamy, vanilla notes come from the addition of instant pudding and cream cheese. → Read More
Strawberry Galette Recipe
Galettes are an excellent way to use fruit that is not quite up to par, like late summer strawberries. The lower ratio of fruit to crust and the exposure to the oven's heat allows the to fruit caramelize and concentrates the flavors. → Read More
Chocolate Mud Pie Recipe
This chocolate mud pie is the perfect chocolate dessert for a hot day. A thick crust of chocolate cookie crumbs surrounds a lusciously chilled, dark chocolate pudding. Top it off with a little bit of whipped cream and more chocolate crumbs and you have a perfect contrast of smooth and crunchy chocolate that's impossible to resist. → Read More
Classic Peach Pie Recipe
Late summer signals the arrival of peaches, and the perfect opportunity to bake pie. Here is a basic recipe that lets the pure, sweet, bright flavor of peaches sing with just a hint of lime against a buttery crust. It's prefect on its own and even better served warm with a scoop of vanilla or butter pecan ice cream. → Read More
Strawberry Rhubarb Pie Recipe
This simple recipe includes macerating the strawberries and rhubarb and draining off some of the liquid first, which reduces the amount of starch you'll need as a thickener, delivering flavor that is pure and true. → Read More
Sour Cherry Pie Recipe
If I was offered one kind of pie on my deathbed, this is the one I would choose—a bold statement from a cook who writes a column entitled "Pie of the Week". → Read More
Martha Stewart's Boston Cream Pie Recipe
Originally invented in the 1800's at Boston's Parker House Hotel, the Boston Cream Pie has earned its rightful reputation as a classic American dessert. It's a beauty of a cake, with two moist, spongy layers of butter cake creating a sandwich with a thick layer of vanilla custard in the center and a luscious slathering of chocolate ganache over the top. → Read More
Classic Butter Shortbread Recipe
This shortbread has a tender crumb complimented by a polished, wedge presentation. Feel free to adjust the levels of sugar and salt to your personal taste, and don't be afraid to add fresh herbs to the dough, such as chopped rosemary or thyme. → Read More
Strawberry Rhubarb Pie Recipe
This simple recipe includes macerating the strawberries and rhubarb and draining off some of the liquid first, which reduces the amount of starch you'll need as a thickener, delivering flavor that is pure and true. → Read More
Chocolate Chip Meringue Cookies Recipe
I once thought that I didn't like meringue cookies. The ones from the store always reminded me of styrofoam and never had enough flavor to be worth my time. Then, in culinary school, I started messing around with chocolate left over from a molding lesson and some unused egg whites and I wound up with a meringue cookie to die for. They have a great texture and deep chocolate flavor—plus, they're… → Read More
Pumpkin Chocolate Swirl Pie Recipe
Chocolate and pumpkin is not the most intuitive combination, but something magical happens when you combine the two in this riff on pumpkin pie. This pie is not aggressively chocolaty, but if you're looking for something new this Thanksgiving, try adding a swirl of subtle cocoa flavor to your pumpkin pie routine. → Read More