Yossy Arefi, a food stylist, photographer, and cookbook author, recently shared insights into her baking preferences and techniques in a conversation for a culinary newsletter. When asked about her most recent baking project, Arefi said she had made banana bread, a staple in her kitchen due to the frequent presence of overripe bananas. She described her preferred recipe as a mix of half all-purpose flour and half whole wheat flour, complemented by generous amounts of salt and vanilla, which she believes enhances the bread’s flavor.

Regarding her ideal baking season, Arefi identified summer as her favorite time, despite the hot and humid weather in New York City. She noted that summer provides access to a variety of fresh fruits at their peak, making it the optimal period for baking. She highlighted the transitional period between summer and fall as particularly fruitful, with late-season berries suitable for berry and cream cakes, stone fruits perfect for peach and ricotta cakes, early apples for apple cakes, and pumpkins ready for pumpkin-based desserts.

When prompted about a reliable last-minute dessert option for a dinner party, Arefi recommended a simple yet crowd-pleasing choice: peanut butter hot fudge sundaes. Her approach involves having tubs of ice cream and whipped cream on hand, allowing for quick assembly. She emphasized the charm of using whipped cream from a can, suggesting it adds a nostalgic and enjoyable element to the dessert.

Arefi also offered practical baking advice for enthusiasts seeking to improve their skills. She advocated for the use of a kitchen scale to ensure precise measurements and recommended investing in an offset spatula, which she described as a versatile tool ideal for various tasks in baking. Additionally, she advised against using dark-colored bakeware. Instead, she suggested selecting light-colored pans with straight sides and neat corners, which she said contribute to more professional-looking baked goods.

Through these tips and personal reflections, Arefi provides a glimpse into her approach to baking, combining practicality with a focus on maximizing flavor and presentation.