My favorite poundcake recipe uses buttermilk rather than milk, which gives the finished loaf the most beautiful (less dense) crumb and a slightly tangy flavor that's great with jam. —Erin Jeanne McDowell
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.