Claudia Fleming

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

This ginger-stout cake from famed pastry chef Claudia Fleming gets generous layers of buttermilk frosting, with the sides of the cake left au naturel.

Try pastry chef Claudia Fleming’s all-time favorite chocolate chip cookies.

You can make this tart, which is accented with fennel and Pernod, with cow’s milk ricotta or small-batch sheep’s milk ricotta, which tastes even better.

The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.

These orange beauties with thin, edible skins are a tasty winter treat. Make candied kumquats to garnish any cake.

Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.

Creamy, nutmeg-spiced eggnog is one of my favorite holiday indulgences, and has been since I was a child. Now I’ve turned my favorite holiday cheer into a compelling ice cream.

When purchasing rack of lamb, ask your butcher to remove the chine bone as well as any excess surface fat and to "french" or clean, the rib bones. To create a really flavorful spice coating for the lamb, Hayden recommends using high-quality coffee and dark, strong Valrhona cocoa. For the salad, Fleming likes to use a spicy Tuscan olive oil to give the vinaigrette an extra kick of flavor.

To neatly and evenly transfer the cake batter to the ramekins, Fleming likes to use an ice cream scoop, but if you don't have one, the batter can just as easily be poured.