Caroline Schiff
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Articles by Caroline Schiff
Double-Chocolate Crackle Spoon Cake
Chef notes This one is for the unapologetic chocolate lovers out there. It's like a flourless chocolate cake and a chocolate lava cake had a beautiful baby — one that is served only by spoon (don't even try to slice it), piping hot and ooey-gooey, right out of a skillet. The top is crackly, and the bottoms fudgy with a pleasing underbaked texture. Its heat gently melts cool dollops of créme fraiche, and its rich warmth will envelop you on the coldest of nights.
Lemon-Lime Posset With Gingersnap Crumbs
Chef notes Posset is an old-school British dessert, reminiscent of a panna cotta, but so much easier and snappier to make. This creamy, potted dessert is technically a curd made from aggressively boiled heavy cream and sugar, set with the help of a generous dose of acid via citrus juice. It magically thickens with this bright, mouthwatering addition, and can then be chilled and set into ramekins or small bowls.
Daily Dessert (Hardcover) | ABRAMS
USA TODAY BUZZY NEW COOKBOOK AN EATER FALL COOKBOOK PICK A BON APPÉTIT BEST NEW COOKBOOK OF FALL James Beard Outstanding Pastry Chef finalist and Food & Wine Best New Chef Caroline Schiff believes a sweet treat is the perfect daily ritual, and her book is designed to sweeten life in just the right dose. Why wait for a special occasion when dessert can be part of every day?
Daily Dessert Treats on Repeat
“I love this book! I love the smart way it’s organized. I love the abundance of terrific tips that are tucked in throughout. And I’m mad for the recipes—their style, their brilliant flavors, their ease.
Daily Dessert (Ebook) | ABRAMS
AN EATER FALL COOKBOOK PICK A BON APPÉTIT BEST NEW COOKBOOK OF FALL James Beard Outstanding Pastry Chef finalist and Food & Wine Best New Chef Caroline Schiff believes a sweet treat is the perfect daily ritual, and her book is designed to sweeten life in just the right dose. Why wait for a special occasion when dessert can be part of every day?
Apple-Honey Challah Is the Sweetest Way to Celebrate Rosh Hashanah
Baking the loaf in a cake pan helps maintain its perfectly round shape. The braiding technique is simple and easy to follow, yielding a rustic yet striking challah. A cider-honey glaze and flaky sea salt add a balanced sweet-salty contrast to the fluffy loaf. Challah was the first bread I ever baked. I was in middle school and found the recipe in a well-worn Jewish cookbook. My first loaf was rich and sweet (albeit a bit dense), with a glossy egg-washed exterior.
This No-Bake Gingerbread Icebox Cake Tastes Like a PSL in Dessert Form
Credit: Jen Causey / Food Styling by Emily Nabors-Hall / Prop Styling by Hannah Greenwood Active Time: 25 mins Chill Time: 12 hrs Total Time: 12 hrs 25 mins Servings: 6 to 8 The lightly sweetened whipped cream amplifies the gingersnaps’ spice and molasses, creating a balanced, cozy flavor. After chilling, the cookies soften to a tender, cake-like texture while keeping a whisper of crispness for contrast.
A Buttery, Flaky Babka Meets Crispy Latkes in This Savory Mash-Up
Credit: Photo by Jen Causey / Food Styling by Emily Nabors-Hall / Prop Styling by Hannah Greenwood Active Time: 1 hr 15 mins Total Time: 3 hrs 55 mins Servings: 8 Crisp, deeply browned shredded potatoes and caramelized onions deliver the full latke experience while staying light enough for the enriched dough to rise into tender, well-defined swirls.
The Classic Diner Melt Gets a Makeover With This Unexpected Ingredient Original
Photo: Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Total Time: 20 mins Servings: 2 2023 F&W Best New Chef Caroline Schiff shares a recipe inspired by one of her favorite city institutions: the diner. “The smell when you walk into a diner or coffee shop is absolutely one of the best smells in the world.” Her offering is a classic melt sandwich, this time made with a heaping pile of greens, cooked down and mixed with mayonnaise, Dijon, and lemon juice.
Try your hand at making ‘Dubai chocolate’
The crunchy, creamy stuffed chocolate bar created by Ms Sarah Hamouda has charmed sweet tooths worldwide. Inspired by her favourite childhood dessert, she called her creation Can’t Get Knafeh Of It and began selling it through her online store Fix Dessert Chocolatier in Dubai, in the United Arab Emirates. As it went viral globally, it became known as “Dubai chocolate” and inspired many to create their own at home.
How Dubai chocolate took over the world
By Korsha Wilson NYTimes News Service It was a pregnancy craving for knafeh that got Sarah Hamouda dreaming in chocolate, imagining a bar that recalled the crunchy-creamy Middle Eastern dessert of her British Egyptian childhood. “I told my husband the next day that I wanted to start a chocolate business,” she said from her home in Dubai, United Arab Emirates. She’d never made chocolate before.
10 holiday cookie recipes to bring sparkle to the season
As the short days and cold nights of late fall and early winter begin to settle around us, I’ll take any excuse to celebrate. But as my favorite time of the year rolls around for 2024, I don’t need to stretch to find a reason to mark the occasion: This is The Washington Post’s 20th collection of holiday cookies. The annual package, beloved by readers and staffers alike, began in 2005, and with our most recent entry, we have officially cracked 400 total recipes in this sweetest of traditions.
Gingersnap and Orange Cream Sandwiches
Democracy Dies in Darkness clock2 hours courseDessert Gingersnap and Orange Cream Sandwiches Start Cooking Comment on this story Reviews Add to your saved recipes Save Ingredients measuring cup Servings: 32 (makes 32 sandwich cookies) Nutritional Facts Calories Fat Saturated Fat Carbohydrates Sodium Cholesterol Protein Fiber Sugar This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
If You Love Strawberry Shortcake, You Have to Try British Summer Pudding
Trending Videos Photo: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Active Time: 45 mins Chill Time: 12 hrs Total Time: 13 hrs 45 mins Servings: 10 Here’s an intriguing, refreshing way to cap off a summer dinner party. This centerpiece-worthy pudding gets better the longer it sits, so it’s a great make-ahead dessert. Using white sandwich bread might sound odd, but with time, the berry juices transform the bread slices into a sweet treat that’s somewhat shortcake-like.
Making a Berry Galette Is Easier Than Pie
Trending Videos Photo: Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans Active Time: 50 mins Chill Time: 2 hrs Total Time: 4 hrs 24 mins Servings: 16 Yield: 1 galette A golden, buttery, flaky crust hugs a juicy, tart-sweet berry filling in this simple and elegant berry galette. Unlike some pies, the berries in this galette remain juicy and saucy.
Why You Need This Brown Butter-Dark Chocolate Rye Cookie Dough Ready in Your Freezer at All Times
This recipe for brown butter and dark chocolate rye shortbread cookies from 2022 F&W Best New Chef Caroline Schiff, pastry chef at NYC’s Gage & Tollner, uses dark rye flour in addition to all-purpose flour to give the cookies a distinct earthiness. Schiff’s take on old-school slice-and-bake shortbread cookies includes adding dry milk powder while browning her butter which slowly caramelizes and imparts the cookie with a sweet toffee flavor.
The Best Brooklyn Restaurants: A Chef’s Guide
Bad Luck Bar You know that perfect neighborhood bar? Bad Luck in Bedford-Stuyvesant is it. It's intimate and friendly, and the owner, Mateo Simo, seems to know you, even if it’s your first time there. Scoot up to the horseshoe bar, order a thick square of pizza, run into... You know that perfect neighborhood bar? Bad Luck in Bedford-Stuyvesant is it. It's intimate and friendly, and the owner, Mateo Simo, seems to know you, even if it’s your first time there.
The Best Whisks of 2023
Credit: Reviewed / Betsey Goldwasser Recommendations are independently chosen by Reviewed's editors. Purchases made through the links below may earn us and our publishing partners a commission. Best Overall GIR 11-inch Ultimate Whisk This balloon whisk is the best whisk we tested because it's super comfortable to hold, stylish, and mixes ingredients with ease.
How to make crispy caramelized onion and shallot potato kugel
Kitchen & Cooking Here's how to make Crispy Caramelized Onion and Shallot Potato Kugel. Credit: Reviewed / Caroline Schiff Recommendations are independently chosen by Reviewed's editors. Purchases made through the links below may earn us and our publishing partners a commission. Kugel is a traditional Ashkenazi casserole with many regional and cultural variations, but it’s typically made with either egg noodles or potato.
My Brown Butter Rugelach Are a Little Bit of Tradition, a Little Bit of Nostalgia, and a Little Bit of Me
Brown butter rugelach filled with jammy red wine soaked prunes and toasty hazelnuts, these cookies are the best of tradition and nostalgia combined. When I think about a cookie that signifies family, there really isn’t a singular recipe that comes to mind — nor is there a precious, butter-stained index card passed down from generations gone by.
Saxelby Cheesecake Recipe with Fresh Chèvre and Roasted Plums
I first met Anne Saxelby in 2008 when I was 23 and working part-time selling cheese at Brooklyn’s Greene Grape Provisions. I was picking up shifts on my days off from cooking at The Good Fork, where I had just gotten an internship that quickly became a job. I needed to pay my rent, but moreover, I needed to feed my insatiable appetite for all things culinary. Cheese was always something I adored, so the Greene Grape gig was a pleasure.
Caroline Schiff's New York City Guide
The 2022 F&W Best New Chef loves New York’s old-school diner breakfasts, coffee shops, and mom-and-pop grocery stores. Learn more about 2022 Food & Wine Best New Chef Caroline Schiff. All The Pastries "Fany Gerson of Fan-Fan Doughnuts is my doughnut queen, and fortunately, I live walking distance from her life-changing shop." Drip Drip Drop "I'm a hot drip coffee kind of gal. I love stopping at Baba Cool on my way to work—they make a great cup.
The Best Whisks of 2022
Updated September 9, 2022 You probably think all whisks are the same, right? Well, I’m not here to tell you you need to stay up all night comparing whisk specs, but as a professional pastry chef, I can confirm that not all whisks are created equal. I’m constantly reaching for my whisks to make everything from cake batter to egg dishes, so it’s safe to say this is a crucial tool for any kitchen. These are some of the best whisks you can get online right now.
Lemon-Poppy Cream Cheese Babka Recipe
This recipe for a lemon, poppy and cream cheese sourdough babka is a bit of work, but well worth it for the rich, sweet result. You will need to start by building your levain. But if you are intimidated to try making babka using the sourdough method, you could also use the filling recipe along with any babka dough you prefer. Building a levain, sometimes called a preferment, is common in many sourdough recipes, and it’s incredibly useful.
Braising Fruit Is the Dessert Hack You Didn’t Know You Needed
We’ve teamed up with Le Creuset to highlight one of our favorite ways to use their 3.5-Quart Braiser: making braised desserts. Le Creuset has been producing their handcrafted cookware—from Enameled Cast-Iron Braisers to their signature Dutch Ovens—in France since 1925, and each piece is guaranteed to last a lifetime. There’s a reason braising is such a popular cooking method.
White beans with brown butter, shallot, and sage recipe
Caroline Schiff is a chef, recipe developer, writer, and consultant based in Brooklyn, New York. She is currently the executive pastry chef at Gage & Tollner and the head chef of Slow Up. She has over a decade of experience in the industry from restaurants and recipes to bakeries and cafes. Schiff recently published her first cookbook, "The Sweet Side of Sourdough," with Page Street Publishing. I recently made this recipe for two friends and the next day I got texts from both of them about it.
Carrot Ribbon Salad with Herbs, Walnuts and Dijonnaise
_Caroline Schiff is a chef, recipe developer, writer, and consultant based in Brooklyn, New York. She is currently the executive pastry chef at Gage & Tollner and the head chef of Slow Up. She has over a decade of experience in the industry from restaurants and recipes to bakeries and cafes. Schiff recently published her first cookbook, "The Sweet Side of Sourdough," with Page Street Publishing.
Vibrant, herby green olive oil is a tasty foil to almost any dish
Caroline Schiff is a chef, recipe developer, writer, and consultant based in Brooklyn, New York. She is currently the executive pastry chef at Gage & Tollner and the head chef of Slow Up. She has over a decade of experience in the industry from restaurants and recipes to bakeries and cafes. Her first cookbook, "The Sweet Side of Sourdough," will be released Nov. 30, 2021, with Page Street Publishing.
Box grater gruyere and garlic biscuits with rosemary recipe
Caroline Schiff is a chef, recipe developer, writer, and consultant based in Brooklyn, New York. She is currently the executive pastry chef at Gage & Tollner and the head chef of Slow Up. She has over a decade of experience in the industry from restaurants and recipes to bakeries and cafes. Her first cookbook, "The Sweet Side of Sourdough," will be released Nov. 30, 2021, with Page Street Publishing.
This versatile cast-iron pan makes indoor grilling a breeze
Misen Grill Pan Pros Nonstick Versatile Easy to clean Cons Relatively heavy Handles aren't heat-proof As someone who spends a lot of time cooking and baking, I'd grill all my meals if I could. There's something about those grill marks and cooking over high heat that just do it for me. But alas, I live on the top floor of a brownstone in Brooklyn and have no outdoor grill to call my own, so a grill pan like this one from Misen is the next best thing.
Caroline Schiff
Highly subjective takes on life's most interesting experiences. What’s the best-tasting food you’ve ever eaten? Tiny green French plums changed me. This may sound grossly cliché, but hear me out. I arrived in Grenoble at the tail end of a blazing summer and moved into a little apartment overlooking the train tracks. It had sweeping views of the Alps, giant French doors that opened onto a balcony, and ridiculously charming details throughout.
25 New Baking Books for Cozy Fall Treats, Holiday Cookies, and Lots of Sourdough Loaves
Maybe you learned to love baking during the pandemic, starting easy with banana bread and working your way up to braiding beautiful challah and laminating flaky croissants. Or maybe you’ve made sourdough your whole adult life, consistently churning out loaves with crisp ears and beautiful scoring patterns long before everyone hopped on the bandwagon. Maybe you’re only getting into baking now and don’t totally understand the concept of folding egg whites into batter.
These produce bags claim to keep food fresher longer—but do they work?
The irony of being a restaurant chef is that I only get the chance to really cook at home once or twice a week. I’m the first to admit that too often I don’t get to the fresh goodies in my fridge for several days—sometimes six or seven—at which point, I’m dealing with droopy greens and radishes that lost their snap somewhere between Thursday and two slices of pizza at midnight. When products like The Swag Produce Bags come along, I’m always more than a little intrigued.
Creamy Baked Eggs with Olives and Crispy Focaccia Crumbs
Servings: 4 The simplicity of this baked dish lets the flavor of good-quality eggs shine. A sprinkle of meaty Castelvetrano olives and Parmesan cheese adds a salty hit to counter the cream and eggs’ richness. Focaccia breadcrumbs fried in olive oil give the gratin texture. Any leftover focaccia can be toasted and served on the side for mopping up the flavorful sauce. Ingredients Cooking spray 3 oz. focaccia, cut into 1-inch pieces (about 2 cups) 1 Tbs. extra-virgin olive oil 2 tsp.
Food52 Five Two Ultimate Baking Tool Set review
As a professional pastry chef, I get a lot of questions about tools. What are the must-haves, the essentials? Over the years I’ve gotten attached to certain items, my “non-negotiables,” if you will, for baking both at home and professionally. If you’re going to get into any kind of home baking, I encourage purchasing a few basics that will make the job easier and give your baked goods a much more professional finish.
This cast-iron skillet recipe is the perfect Passover Seder dish
© Reviewed / Caroline Schiff This cast-iron skillet recipe is the perfect Passover Seder dish — Recommendations are independently chosen by Reviewed’s editors. Purchases you make through our links may earn us a commission. Kugel is a traditional Ashkenazi casserole with many regional and cultural variations, but it’s typically made with either egg noodles or potato.
A Summer Fried-Chicken Sandwich Dinner
I know summer is all about grilling. And believe me—I love grilling, too. But come late summer, when the nights begin to cool a bit, I’m ready for something different. Some texture and crunch. Some oily goodness. That’s when I know it’s time to treat myself and my family to fried chicken sandwiches. Yeah, yeah, your kitchen might get a little hotter when you heat the oil for frying, but that’s why the gods invented air-conditioning—or at least a fan.
Mocha Almond Fudge No-Churn Ice Cream
Yield: about 1 quart Servings: 8 to 10 I usually make this flavor with unsalted almonds, but occasionally use salted for an extra pop of flavor. Ingredients 4 oz. full-fat cream cheese, at room temperature 2 tsp. pure vanilla extract 1/2 tsp. fine sea salt 2 cups cold heavy cream 3 Tbs. espresso powder; more to taste 1 14-oz. can sweetened condensed milk 1 Tbs.
How to Spatchcock a Turkey (or Chicken)
Spatchcocking is an easy, 3-step process of cutting poultry to lie flat. It’s especially useful for turkey, as it allows the bird to roast more quickly and evenly. Step 1: Cut on either side of the backbone with a sharp knife or kitchen shears to remove it completely. Step 2: Turn the bird over and trim the excess fat, especially around the cavity. Step 3: Press down on each side to break the breastbone and make the bird lie flat.
The Beauty of Root Vegetables
Root vegetables are odd and yet familiar at the same time. The popular ones—potatoes, carrots, sweet potatoes, radishes—are eaten with abandon. Roasted, fried, steamed, braised, and crunched on in classic salads. But it is the big family of root vegetables, including parsnips, celery root, beets, parsley root, burdock root, turnips, rutabagas, and more, that get a short shrift.
Turkey By the Clock
When it comes to a holiday showstopper turkey, time is of the essence. Each year I get a little better at executing Thanksgiving Day, like a train conductor wholeheartedly trying to pull the big meal into the station on time. Although there have been occasions when I’ve had two or three days to prepare a holiday meal, orchestrating the ballet of heaping bowls and warm platters, that’s just not the norm. The truth is that I’m usually scrambling to pull together the whole thing, including the turkey.
Maple Endings - Magazine - FineCooking
When I moved to New Hampshire from New Jersey in my 20s to take a job as the head cook at a facility for children, I knew as much about maple syrup as the next city kid: it comes in a plastic bottle, from the supermarket, and you squirt it on pancakes. Turned out I had a lot to learn. Maple-Pear Pie What I thought was maple syrup is, of course, imitation maple syrup, a shadow of the real thing. Also known as “pancake syrup,” it’s typically 2% to 3% real maple syrup mixed with mostly corn syrup.
Savory Vegetable Bread Pudding with Ham
Servings: 8 to 10 Like quiche or frittata, bread pudding is really just another great way to turn custard—eggs and dairy—into a filling dish. And though it’s better known as “strata,” that term is a bit limiting: savory bread pudding isn’t just sausage and bread and cheese— it can be a fresh, bright-tasting dish packed with herbs, seasonal vegetables, and other flavorful ingredients. Ingredients 2 Tbs. unsalted butter, plus more for buttering the pan 6 oz.
4 Warming Pork Stews from Across the Globe
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Sourdough Discard Biscuits
Yield: 8 biscuits The water from the starter replaces buttermilk or cream in these biscuits, making them a little lighter, but thanks to the fermented flavor and adequate amount of butter, they still taste indulgent. Make the plain biscuits to use for breakfast sandwiches, or slather with butter and jam. The cheddar-jalapeño variation is great with soup. The chocolate-chunk variation is, if you ask me, better than a chocolate chip cookie. They’re more of a scone than biscuit, and so very welcome.
Savory Sourdough Pancake
Yield: one 8-inch pancake The easiest sourdough discard recipe! When the COVID-19 quarantine began, it was breaking my heart to throw out any discard. A chef friend dumped hers into a pan, fried it, and that was it! That effortless technique inspired me to make this pancake a staple in my kitchen. You can get creative and add 1/3 cup additional ingredients (see ideas, below). All starters are a little different, so you may need to adjust the heat and cooking time. Ingredients 2 Tbs.
Sourdough Snacking Cake
Yield: one 8-inch cake Inspired by morning glory muffins, this one-bowl cake is just a little sweet and loaded with other good stuff. It’s earthy flavor comes from the discarded sourdough starter and additional whole-wheat flour, making it satisfying and filling. It’s delicious for breakfast, as a snack, or with an afternoon coffee break.
Latke Breakfast Hash
On the small chance you have any latkes left over from your Hanukkah celebration, this eggy, savory breakfast is a terrific way to use them up. Pastry chef Caroline Schiff, who loves to fry up latkes the way her great-grandmother did, likes to use a dash of pimentón, Spanish smoked paprika, to give extra depth to the dish.
Chèvre Cheesecake with Candied Meyer Lemon
Caroline Schiff | November 13, 2020 Chèvre Cheesecake with Candied Meyer Lemon 2020-11-13 16:59:24 Serves 8 I’ve had some version of this cheesecake on almost every menu since my first pastry chef position in 2013. It’s incredibly versatile and pairs beautifully with most fruit, so feel free to switch it up seasonally. I like it with candied citrus in the winter, poached rhubarb and macerated strawberries in the spring, grilled peaches in summer, and apples or quince in the fall.
Maple Cheesecake with Ginger Crust and Butterscotch Bourbon Apples
Caroline Schiff | November 13, 2020 Maple Cheesecake with Ginger Crust and Butterscotch Bourbon Apples 2020-11-13 17:09:11 Serves 8 The warm flavors in this cheesecake are highly craveable and perfect for the colder months, making it an ideal winter dessert. The batter utilizes regular cream cheese, and if you can find a locally made one, that’s even better. Dark maple syrup is crucial here.
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