Vallery Lomas
Cookbook Author
Vallery Lomas is the winner of The Great American Baking Show and the first Black winner of the Great British Bake Off franchise. She hosts the digital show Vallery Bakes Your Questions on Food Network’s website and the Food Network Kitchen app. She has also appeared on CNN, the Today show, Live with Kelly & Ryan, the History Channel, and the Hallmark Channel. Originally from Baton Rouge, Louisiana, Vallery attended college and law school in Los Angeles, practiced law in Washington D.C., and spent a gap year in Paris—where she perfected both her French and pastry skills—before settling in Harlem. She is a frequent columnist and recipe contributor to the New York Times.
This Iconic Louisiana Cake Adds Coconutty Crunch to a Classic Bundt
This favorite from church functions and community gatherings is somewhere between a pound cake and a coffee cake, with loads of toasty coconut on the exterior.
Louisiana Crunch Cake
This Louisiana Crunch Cake recipe uses shredded coconut and granulated sugar to obtain its crunchy exterior—a tasty contrast to the pound-cake-like interior.
Thanksgiving in Louisiana Is All About Rice Dressing
This is the ultimate vehicle for sopping up your homemade gravy.
Creole Rice Dressing
In Louisiana, rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving.
Peach Pie
When summer gives you perfect peaches, turn them into this glorious peach pie encased in a flaky all-butter crust.
A Very Dramatic Crepe Cake
For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.
Easy No-Cook Pastry Cream
This easy no-cook pastry cream requires no hand-whisking or tempering, and the ingredients don’t even have to come to room temperature.
Bourbon Pecan Pie
When I was growing up in Louisiana, fall meant pecans littering the ground from the stately trees in our suburban neighborhood. On walks home from the bus stop, we would dip into various neighbors’ backyards and gather as many pecans as would fit in our pockets and backpacks. My favorite thing to do once all the nuts had been shelled (by hand!) was to make pecan pie. This recipe uses cane syrup, which adds a more complex sweetness than corn syrup. Plus, by toasting the pecans, you bring out the .…