Unpeeled - A journal of cooking, baking, and the bonds we share through food.

How to Make Real Buttercream

buttercream with chocolate cake and spatula on marble

Swiss meringue buttercream is the fluffy, smooth, versatile, and just-sweet-enough alternative to powdered sugar frosting. This recipe takes you (and your cake) step by step to meringue magnificence.

Fried Crispy Chickpeas

fried chickpeas in bowl with hummus toast

A recipe for pan-fried chickpeas, a quick dish that requires almost zero effort but has maximum flavor from salt and smoky paprika.

A Recipe for Better Pumpkin Pie

slices of pumpkin pie on table with coffee and forks

The Rules of Thanksgiving say that dessert MUST include pumpkin or sweet potato pie. Pumpkin pie, custardy and fragrant with baking spices, is always great, but even BETTER pumpkin pie needs this simple pastry technique that takes the crust from limp to luscious.

Book Club Pick: Save Me the Plums

cookbook with wooden spoon and bowl of lemons

November’s food book club pick is Save Me the Plums by Ruth Reichl. This memoir is a highly readable, personal look at the Gourmet editor’s tenure there.

Travel Food Guide: West Village NYC

The West Village has charm, history, and LOTS of good food. Unpeeled shares where to find all the best food, from breezy breakfasts to a sumptuous chophouse.

Tartine With Fresh Ricotta, Figs, and Prosciutto

figs on plate with baguette and linen tablecloth

This fresh ricotta and fig tartine with honey and prosciutto makes a satisfying lunch or pretty snack, and takes almost no time to assemble.

How to Make Perfect Pie Dough (With Recipe)

Homemade pie dough can intimidate even accomplished home bakers. No more. Here is a pro pastry chef’s step-by-step guide to perfect pie crust, with step-by-step photos and a recipe.