There is a lot to like about a citrus-flavored cheesecake — sweet and tangy and velvety. Dorie’s tangerine-topped cheesecake is streamlined, meaning “it has convenience on…
You’d lick your spoon clean with this creamy dark chocolate pudding. That what Dorie says how her Paris friends do it (while thinking it’s the equivalent…
Cream/ dessert/ Fruit/ Nut/ Yotam Ottolenghi
Fig, Orange & Mascarpone Cheesecake | Ottolenghi’s Sweet
Figs are not in season. However, the fig, orange and mascarpone cheesecake is well within reach on this Super Bowl weekend. All you need are dried…
Bake/ Cream/ dessert/ Dorie Greenspan/ holidays/ Nut
Triple-Layer Parsnip & Cranberry Cake | Everyday Dorie
Nothing says holidays celebration than a triple-layer parsnip and cranberry cake. Yes, it takes a lot of effort to make: the cakes (three skinny ones, no…
autumn/ Cream/ dessert/ Other Sweets/ Yotam Ottolenghi
Beet, Ginger and Sour Cream Cake | Ottolenghi
A season for beets and the need to escape from the all-consuming Covid life are taking me to a sweet dessert. Never thought we’d have to…
Carrot is the most frequently used ingredient in my kitchen. I like to roast carrot, bake or use it in a bouquet garni as the flavor…
Chocolate/ Cream/ dessert/ Dorie Greenspan/ Nut/ Yotam Ottolenghi
Halva Ice Cream with Chocolate Sauce
I couldn’t decide whether I should name the post halva ice cream with chocolate sauce or chocolate sauce with halva ice cream. The decision seems to…
Cream/ dessert/ Fruit/ genius recipes/ my favorites/ Nut/ summer
Fig and Pistachio Frangipane Tartlets | Ottolenghi’s Sweet
These figs and pistachio frangipane tartlets are joy to make and to eat, period. Forgotten how many times we’ve made these tarts since we discovered the…
A lemon and berry stripe cake is an answer to this timely question. What do I miss most during this Covid season? Not so much the…
Since I saw this recipe on the list of “new cookbooks worth reading” on the New York Times on April 22, it has been sitting there…
This Italian dessert, whose name means “pull me up,” swept across America in the 1970s and has remained popular. Tiramisu is a dessert I know quite…
You can find an apple crisp and a custard tourte (apple kuchen) on this blog. Both are delicious and the crisp is much easier to put…
It behooves a coffee lover, one who also writes a food blog to know what cold brew coffee is. But I didn’t, until now! In New…
You can find this butter-rich brioche dough, rolled into a free-form round, washed with egg and speckled with pearl sugar in every pasty shop in Saint-Tropez.…
“The whole is greater than the sum of its parts.” In this case, I’m referring to the dessert in David Lebovitz’s My Paris Kitchen, the chocolate…
Let’s talk science. What’s the difference between sorbet and ice cream? It’s the greater amount of fat, that gives ice cream the richness and creaminess, as…
Dee’s cheesecake from David Lebovitz’s My Paris Kitchen is a cake with all cheese. I mean, there is fromage blanc, a fresh cheese in France that…
Chocolate/ classics/ Cream/ David Lebovitz/ dessert/ featured/ kitchen hack/ Other Sweets/ winter
Chocolate Yule Log / Bûche de Noël
Bûche de Noël is not a cake I would choose to bake on my own. It seems daunting. On the other hand, who can resist…
David Lebovitz reverses the traditional way we make the pound cake in the bay leaf pound cake recipe in My Paris Kitchen. Most recipes begin by…
I attended the Food Tank Summit in New York City the other day. The theme this year was food loss and food waste. It’s impossible these…
A List of Eric Ripert’s Recipes Listing all of Eric Ripert’s recipes I’ve explored in the last six months (April to September 2018) in one summary…
How true is it that bacon makes everything better? Does bacon enhance ice cream and fruit dessert? We’re putting the bacon ice cream with roasted figs…
Berry/ classics/ Cream/ dessert/ Dorie Greenspan/ foundation recipe/ Fruit/ my favorites
Classic Fruit Tart | Pâte Sablée Dough Updated
A classic fruit tart is irresistible. It would stop me on my track wherever and whenever I see one. Fresh berries, cherry, peach, pear or…
“What’s that burnt thing?” Without David’s warning (in his book My Paris Kitchen) that the top crust of the cheesecake looks almost burnt, I’d not have…
Chocolate/ Cream/ Dairy free/ David Lebovitz/ dessert/ Low fat/ Nut/ whole wheat
Paris-Paris | Whole-Wheat Èclairs with Hazelnut Non-Dairy Cream and Chocolate Glaze
This looks like an everyday pastry. But there is quite a bit of work involved. You have to make the éclair shells and the hazelnut praline…