After a week of baking (on my part, not so much the other bakers’), we finally held Browniefest on Monday, June 15. I brought 14 batches of brownies to the office on Sunday: …but the final batch, Emily Luchetti’s “Black … Continue reading
Blueberries are one of the finest flavors of summer, and even though they’re not yet in season here, big containers of them have been showing up in the supermarkets lately, imported from other states with earlier seasons. Meanwhile, it is … Continue reading
I have nothing in particular to post this weekend because everything I’ve done so far I’ve already covered. Today (Sunday) I redid the Cook’s Illustrated vegetarian chili from earlier this year; the only thing new I have to report is … Continue reading
This gallery contains 14 photos.
Originally this weekend, I figured I would make brownies. But then I got the idea for a brownie-fest and decided to do something different. I stumbled across the recipe for “The Queen of Sheba”, a chocolate-almond torte, in Alice Medrich’s … Continue reading
My coworkers weren’t so enthusiastic about my idea for a carrot-cake tasting (and to be honest, carrot cake is a good bit of work), so I’m thinking about other things I might do. One obvious candidate is brownies, which are … Continue reading
This gallery contains 10 photos.
Two days ago, I took you through making a sweet Italian pastry dough called pasta frolla. Yesterday, it was gelo di mellone, a Sicilian watermelon pudding. Now it’s time to put them together: crostata al gelo di mellone, or watermelon … Continue reading
For the second installment of this series about Rosetta Costantino’s watermelon pudding tart, today I’m looking at the watermelon-pudding filling, or gelo di mellone. If like me the pudding you grew up with was instant pudding, made in a blender … Continue reading
This is the first in a series of three posts exploring the tart shown on the front cover of Rosetta Costantino’s Southern Italian Desserts (Ten Speed Press, 2013): I’ll start with the pastry itself — a standard Italian short-crust pastry … Continue reading
From an early age, I had the understanding that there were four different kinds of ice cream: the traditional American style, called “Philadelphia”, which is made with milk, cream, sugar, and flavoring; “French”, which is a frozen egg custard; “Italian” … Continue reading
Zucchini and cheese pie (p. 245) was the first recipe I tried to make from Elaine Louie’s cookbook The Occasional Vegetarian (Hyperion, 2011), which is a collection of 100 recipes featured in her New York Times column. I’ll admit that what … Continue reading
