Mother’s day 2019 is a day I remember well. What’s stuck in my head was that there were no reservations to be had in any decent…
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…
I could imagine Julia Child baking the tarte tatin, an upside-down apple tart, and fumbled in the final step of inverting the tarte. Then she turned…
dessert/ Dorie Greenspan/ Fruit/ Pantry essentials/ quick cake
Last-of-the-Bunch Banana Bundt | Everyday Dorie
The New York metropolitan area is now the epicenter of the coronavirus pandemic. With the ever-rising community infections, going out to the grocery stores can be…
I have high hope that walnut and halva, two of my favorite ingredients, would elevate an ordinary cake. Walnut has many healthy benefits: rich in antioxidants,…
This is how I update an old-fashioned lemon bar — add a twist by topping it with raspberries. Valentine’s day is right around the corner; imparting…
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…
dessert/ holidays/ Other Sweets/ scalable/ Yotam Ottolenghi
Orange and Star Anise Shortbread | Ottolenghi’s Sweet
The original shortbread came from Scotland. Likewise, the first printed recipe dating back to 1736 was from a Scotswoman Mrs McLintock. Moreover, the best shortbread cookies…
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…
There is a story behind the tahini and halva brownies. It starts with Seed + Mill at the Chelsea Market in New York city. It is…
Figs, clafoutis, sponge cake, dark chocolate, Ottolenghi, New York Times… These ideas, taste and images are fantastical and compelling. They jammed into my head space and…
What’s so amazing about Dorie’s chewy chocolate chip cookies? Not only does Dorie walk you through the recipe that gives us the most wonderful cookies, she…
My next favorite drink to a caffe latte is a matcha latte. It’s just a convenient and satisfying drink to get in any Starbucks, especially when…
The Sour cherry crostata by Ruth Reichl looks appealing. A few months ago, Diane posted a similar crostata and commented that the crust was difficult to…
dessert/ Fruit/ Jim Lahey/ Low fat/ my favorites/ quick cake/ scalable
Orange Olive-Oil Cake | Torta D’olio D’oliva
Don’t let a simple cake like this fool you. It delivers spectacular flavor, uses wholesome ingredients, and easy to mix by hand. If you attend to…
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.…
Chocolate/ dessert/ Fruit/ my favorites/ Nut/ Yotam Ottolenghi
Chocolate, Banana and Pecan Cookies | The Ultimate
I don’t buy cookies. And for that matter, I don’t buy breads, salad dressings, nor processed foods. As long as there are flour, butter, sugar, wild…
“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…
This pistachio and raspberry financier is the sequel following the success of Dorie’s matcha financier from her book Baking Chez Moi. The story goes that these…
My introduction to quince started with the quince and stilton quiche in Yotam Ottolenghi’s Plenty More. That was a stunner of a quiche that’s impossible to…
This warm chocolate cake, or moelleux au chocolate, is David Lebovitz’s dessert of choice in his “old faithful” French bistro Astier in Paris. This chocolate cake…
Berry/ Chad Robertson/ dessert/ enriched dough/ Levain & Yeast Hybrid/ my favorites
Brioche Sweet Pizza with Berries
Three little words — brioche, sweet, pizza, capture the exquisite interplay among bread, pastry and pizza. Brioche begins as basic bread dough. Incorporate a good amount…
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…