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 gallery contains 9 photos.
One of the very first real baking recipes in King Arthur Flour’s Whole Grain Baking — once you get past the waffles and the granola — is called “Sour Cream Muffins” (p. 33). It’s a generic recipe for a muffin … Continue reading
A week ago, @SeriousEats tweeted: The article by Max Falkowitz included several tips and techniques for making a sorbet that’s neither too icy nor too sweet, and provided several fully-worked recipes, including one for plum sorbet. I had a quart … Continue reading