Tara O'Brady
Contributor
Tara O'Brady is a freelance food writer and author of the award-winning cookbook Seven Spoons: My Favourite Recipe for Any and Every Day (Ten Speed Press), named after her former site of the same name. She is a contributor to Canada's national newspaper The Globe and Mail and host of their cruise program. She has written for Saveur, Kinfolk magazine, Jamie Oliver, and others, with additional work with The Wall Street Journal, The Guardian, and various television projects.
Recipes & Menus
Classic Vanilla Bundt Cake
This vanilla Bundt cake can be eaten out of hand as you head out the door or just as easily dressed up with whipped cream and fruit.
Expert Advice
This Coffee and Walnut Cake Gives the Classic British Dessert an Extra Nutty, Chocolaty Boost
A staple at bake sales and tearooms alike, coffee and walnut cake is ubiquitous across the pond. Here’s my take on the beloved dessert, featuring a silky mocha frosting and lots of deeply toasted nuts.
Recipes & Menus
Fluffy Coffee and Walnut Cake With Mocha Buttercream
This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake—but the mocha frosting takes it over the top.
Thanksgiving
This Basque-Style Sweet Potato Cheesecake Is a Delicious Study in Contrasts
The rich, earthy flavor of baked sweet potatoes meets the luscious sweetness of a deeply browned cheesecake.
Recipes & Menus
Basque-Style Sweet Potato Cheesecake
This subtly spiced, sweet potato-based marvel borrows from the Basque cheesecake tradition. It's baked until its exterior is a deep copper, with a pale interior.
Recipes & Menus
You Know Who Would Love This Coconut-Stuffed French Toast? Your Mom
Add raspberry rhubarb compote, whipped cream or yogurt, and maybe even sprinkles. A day celebrating those who have mothered us seems the time for every flourish.
Recipes & Menus
Coconut-Cardamom French Toast With Raspberry-Rhubarb Compote
Layered with a rich coconut filling, soaked in velvety custard, and topped with a raspberry and rhubarb compote, this French toast is perfect for any celebration.
Recipes & Menus
Banana Pudding Cheesecake Bars
An easy press-in Nilla wafer crust cradles a silky layer of fresh banana cheesecake, which gets topped with a light and fluffy sour cream whip.
Recipes & Menus
This Crispy, Melty, Fresh, and Spicy Sandwich Is the G.O.A.T.
This crispy grilled sandwich layers spiced potatoes, a quick and herby blender chutney, cooling veg, and creamy cheese. Here's Epi contributor Tara O'Brady's take on the classic—whether you add potato chips inside is up to you.
Recipes & Menus
Bombay Masala Chile Cheese Toasties
Melty, cheesy, crunchy, spicy: These sandwiches, a street food favorite in India, check all the boxes.
Recipes & Menus
These Holiday-Ready Biscuits Go Sweet or Savory
Stuff them with greens and cheese or layer them with ginger and jam.
Recipes & Menus
Blueberry-Ginger Slab Biscuits
These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.
Recipes & Menus
Spinach and Cheese Slab Biscuits
These pillowy biscuits are stuffed with spinach and cheese, but they work equally well with any other vegetable you care to throw at them. Swap the spinach for up to a cup of roasted squash, charred poblanos, or other cooked vegetable, and sub the Gruyère with any other cheese you like (if you choose a more intense cheese like feta or blue cheese, use ¾ cup instead of the full cup).
Recipes & Menus
Embrace the End of Summer With This Stone Fruit Custard Tart
With an easy press-in cookie-like crust, a shower of ground pistachios, and nearly three pounds of peaches, plums, apricots, or nectarines, this tart celebrates the season.
Recipes & Menus
Stone Fruit Custard Tart
This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.
Recipes & Menus
Demystifying the Magic of Homemade Magic Shell
A thick pour of magic shell over ice cream is simultaneously creamy and crackly, both smooth and shattery. But the real mind-blowing thing about it? It's a snap to make.
Recipes & Menus
Tahini-Walnut Magic Shell
A thick pour of magic shell over ice cream is simultaneously creamy and crackly, both smooth and shattery. But the real mind-blowing thing about it? It's a snap to make at home.
Recipes & Menus
The Art and Logic of Making Ice Cream Cakes
Take it from somebody who's been making ice cream cakes for a decade: There are tricks to pulling off these majestic desserts.
Recipes & Menus
Double Ripple Ice Cream Cake
This cake is a tie-dyed composition of textures and flavors that starts with a tahini-enriched blondie base and continues with vanilla ice cream layered with seedy maple syrup and bands of cooked plums.