Pastries

Nowhere else in Asia has Chinese bāo been embraced and appropriated to the extent that it has been in the Philippines. An extremely popular snack, Filipino siopao tend to be large, sometimes the size of a soft ball. They are filled with all kinds of things, including slightly sweet meat and gravy mixtures (asado siopao), dense meatloaf-like concoctions (bola-bola siopao), and even balut, the beloved partially incubated duck egg. Quite oft en in Filipino meat-filled buns, there’s a wedge of boiled egg inside, which is why I’ve included it in this chicken rendition for a mother-and-child reunion of sorts. Siopao dough can be made from rice flour, which results in superwhite buns, but I prefer wheat-flour buns because they have a chewier texture and more flavor.

Because ovens were rare, Chinese cooks have been steaming their bread dough for thousands of years, most likely since wheat-milling technology arrived in northern China by way of the Silk Road. There are many ways to present the steamed bread, and the Chinese knack for stuffing it with a savory or sweet filling is perhaps the most well known and well loved. The filled buns, or bāo, are a delicious, convenient fast food in many parts of Asia, where you can buy them from street vendors and snack shops. Here in the States where stopping at a neighborhood bāo stand isn’t the norm, I make the buns myself in small batches and enjoy them for lunch or as road food, whether I’m driving or flying. They can be reheated until soft , allowed to cool, and then kept in a plastic bag until you’re ready to eat. Medium-size buns are the easiest to make, so you may want to start with those. After you’ve made buns with the various fillings presented here, create your own fillings. To make steamed rolls that can be used for mini sandwiches.

The batter for these French puffs is made on the stovetop, then shaped and baked until the eggy mounds balloon into airy, hollow spheres. The puffs take to all sorts of fillings, from simple whipped cream (page 239) to scoops of ice cream, as for Anise-Orange Ice Cream Profiteroles with Chocolate Sauce (page 172). No special equipment is required to make them, and they come together with ingredients you probably already have on hand. A few things to keep in mind: Measure the ingredients carefully—too much liquid results in flat puffs. Dump in the flour just when the butter is melted; if you wait too long, too much of the water will cook off. The finished batter should be thick and shiny and should stick to the spatula when you lift it. Finally, be sure to bake the puffs until they’re deep golden brown all the way around. If they’re underbaked, they may collapse cooling; the darker color means the puffs will stay crisper, too.

Anise is used liberally in Mediterranean and Middle Eastern desserts, but it is an underused spice in the American pastry repertoire. I find it adds an exotic touch, at once familiar yet a tad elusive. It seems especially intriguing to people who aren’t used to it paired with orange or chocolate, or both, as it is in this twist on classic ice cream puffs.

The almond-scented French cakes known as financiers are traditionally baked in small rectangular shapes meant to resemble bars of gold. Unless you’re loaded, you likely don’t have 12 fancy, expensive French rectangular baking molds lying around, so I’ve adapted this recipe for baking in a standard-size muffin tin, which works beautifully—and won’t lead you to finanicial ruin.

This is a perfect crust to use with fillings that will benefit from a hint of extra sweetness. Because this is a fairly durable crust, it’s an excellent choice for making bite-size tartlets or other finger-food desserts.

A traditional summer treat, especially yummy when strawberries are in season. For the sweetest berries, nothing beats freshly picked. Adjust the amount of agave nectar you use in the filling depending on the sweetness of the berries.

These muffins are loaded with good-for-you veggies, fruits, and seeds—and they’re vegan, too. The silken tofu replaces the dairy and eggs, and adds moistness and protein for a tasty breakfast or afternoon snack.

I keep a batch of these low-fat muffins in my freezer at all times. They stand in as cupcakes when my daughter, Sofia, asks, “What’s for dessert?” For a quick and easy low-fat frosting, spread a little Greek-style yogurt over the top, drizzle with agave nectar, and add a sprinkle of cinnamon. Perfect!

These are some of my favorite muffins. The quinoa flour and cornmeal give them a beautiful golden color and a nice texture, a perfect combination with the juicy blueberries.

Chock full of whole grains, flaxseeds, and dried fruit, these delicious muffins are a tasty way to add fiber to your diet. Soaking the raisins and bran in the liquid ingredients helps keep the muffins moist.

Cranberry and orange is a classic, tangy flavor combination. Stock up and freeze fresh cranberries when in season for baking throughout the year. For a sweet and chewy alternative, try fruit-sweetened dried cranberries, which are similar to raisins.

These muffins are another way to add fiber and nutrient-rich veggies to your day. Pack a little more nutritional punch into this recipe by using organic canned pumpkin.

A little saying around my kitchen is “If it’s white, it’s just not right.” Many white products, espcially white sugar and white flour, have been processed to the point where they’ve been stripped of both color and nutrients. Nutritionists say these foods contain empty calories, meaning calories without meaningful amounts of vitamins, minerals, and other micronutrients. Empty calories aren’t a good idea for anyone, and they’re a definite no-no for people already dealing with diminished appetites. These muffins aren’t the monsters so often seen in bakeries—they’re smaller and healthier, but no less flavorful. The basic recipe, which is delicious on its own, is built on a foundation of spelt flour, agave nectar, and almonds, which are packed with nutrients. I’ve also provided a couple of variations below, for chocolate orange muffins and ginger lemon muffins; all three versions have one thing in common: They’re little bites of powerful joy!

These diminutive tea biscuits are a wonderful little treat. My son Lennon, upon tasting them, told me he’d like to take them with him to heaven. Really, he said that. Just a little word of caution: these puppies are hot, so wait until they’ve cooled a bit to eat them, or the orange marmalade will scorch the roof of your mouth.

These cinnamon rolls are to die for. I can hardly control myself as I wait for them to cool. In addition to their overwhelming yumminess, they are also incredibly easy to make. I’ve used rapid-rise yeast (also known as quick-rise yeast, fast-rising yeast, instant yeast, and/or bread machine yeast), which eliminates all that hanging around you normally do while waiting for old-fashioned slow-pokey yeast to rise. Make these for a holiday breakfast, or any weekend morning, for an extra somethin’ special.

Although the ingredients in this recipe may seem unusual, I urge you to give it a try. With their Mediterranean notes of fennel and olive oil, these biscuits taste festive and exotic.

Nutty golden flax adds omega-3s, lignans, and fiber to these savory biscuits, perfect with any meal. Have them for breakfast with vegan butter and jam, pair them up with soup for lunch, or pass them in the bread basket at dinner.

These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!

These biscuits are amazing served warm straight out of the oven. Eat them savory or sweet.