pastries

I mentioned before that 2010 will be the year when cupcakes take a backseat to the ethereal, candy-colored French macaron. The macaron — not to be confused with the dense, coconut-flavored macaroon — has spread far and wide beyond Ladurée, the Parisian pastry shop where it was first created nearly 80 years ago, to Japanese patisseries, American bakeshops, McCafés, and, now, Starbucks.

From Dec. 13 to 25, a limited edition 12-piece macaron set will be available in select Starbucks locations. Made in France by Château Blanc "exclusively for Starbucks," the $9.95 gift box includes two pieces of each of the following flavors: coffee, pistachio, raspberry, vanilla, chocolate, and lemon. Being the slight macaron snobs that we are, we didn't know what to expect. Read our thoughts after the break.

With so many Summer activities going on, I've been looking for more delectables to fit my on-the-go lifestyle. My new favorite snack is empanadas. The savory delicacies are not only perfect for portable snacking, but they're an easy way to use up leftover ingredients, and double as an appetizer for impromptu gatherings. Simply keep uncooked ones in the freezer, and bake them as necessary. Strapped for time or new to cooking? Take advantage of premade pizza dough to make mini-pockets in minutes. Or set aside a few hours to mix together homemade pastry dough — it'll make the crust extra flaky. Decide which recipe suits you best.

To me, one of the sweetest rewards of waiting all year long for warm weather is the sweet-tart, firm, ink-red cherries that flourish for a short season. After ogling Party's cherry pie, I decided it was high time I make my own pastry with this beloved stone fruit. Nothing's more summery than a fruit cobbler, still piping hot from the oven and covered with moist biscuit dough. I'm torn, however, between two different versions: a quickie that calls for frozen dark cherries (so I can save my fresh ones for eating out of hand), and a slightly more laborious (yet equally rewarding) adaptation that takes advantage of juicy, just-pitted fresh fruit. Which one should I make? See both when you read more

If you asked me to choose between blackberries, blueberries, tayberries, raspberries, or any other type of berry, it'd be virtually impossible for me to pick just one, for I simply love them all. But, perhaps because I grew up eating them as a child, when it comes to dessert cravings, I tend to gravitate toward sweets that feature strawberries.

One evening, I had an intense craving for strawberry shortcake. I'm not referring to the sponge cake variety with layers — although I love that, too — but rather the classic version with macerated berries and whipped cream sandwiched between flaky, buttery shortcake. Since this type is surprisingly unavailable in restaurants (I've only been able to locate it at the Cheesecake Factory and Whole Foods), I made my own. The end result? Well, it was far more satisfying than anything I could've bought. Find out for yourself

If you're not from Texas — or a few other choice towns across America — you may have never had the pleasure of eating a kolache. A Central European pastry iconic across the Lone Star State, the kolache is prized for its soft, pillowy dough and its versatility: kolache fillings range from the sweet (apricot, prunes, and poppy seeds) to the savory (sausages). And some fillings, like cheese, even possess qualities of both.

Texans owe the enjoyment of this fluffy yeast roll to the number of Czechs who immigrated to the state in the 1800s, and while there's nothing more authentic than enjoying a kolache in one of the state's few remaining Czech towns, city dwellers can savor kolaches on the go at any of the state's ubiquitous Kolache Factory stores. The Kolache Factory, a breakfast chain somewhat akin to a Texas kolache version of, say, Dunkin' Donuts, is also known for its unconventional kolache fillings, such as chocolate cream cheese, sausage and gravy, ranchero, and even Philly cheesesteak.

Set your sights on these regional specialties when you read more

Lately, as part of an effort to increase our budget for Summer travel, my sweetheart and I have been forgoing restaurant breakfast and brunch on weekends in favor of making our own. Last Sunday, we made his favorite breakfast tart, but this week, I'll be taking advantage of the heaps of blueberries at the farmers market with home-baked berry muffins. I'll either make a traditional muffin recipe or mash blueberries up and include them in the batter for enhanced color and flavor. Get your mornings off to the right start when you read more