This polenta cake–half cake, half cornbread–is built upon fresh plums and a light caramel syrup in a skillet, then finished in the oven and flipped over to reveal a plum and syrup topped polenta cake, moist and not too sweet…perfect for breakfast or afternoon snack. …
This light, moist olive oil cake is a simple to make way to take a short break from butter and is flavored with fresh lemon zest, blueberries, and blackberries for a gorgeous, just sweet enough summer cake that can be served with whipped cream, powdered …
A classic Rosace a L’Orange, made up of layers of genoise sponge and creme legere, a mix of creme patisserie and whipped cream, on top of which sit soft candied orange slices. A French classic which isn’t as difficult as its reputation. Un Challenge I …
This velvet lemon cake contains the richness of eggs and buttermilk. The silky, light sponge cake has homemade sweet raspberry filling in between the layers. Then, the cake tops off with a rich, yet airy lemon mascarpone whipped cream frosting. So, who could ask for …
Latteruolo It dances off of the tongue: Latteruolo. I have started to obsess over Tuscan cooking and baking. Maybe it is the simplicity and symphony of flavors and straightforward techniques. Other Italian regions have drawn my interest: Neopolitan, Istrian (which is the most Italian influenced …
It has been a week of cherries. Only in the last few years have I been more cognizant about the seasons of foods. I’m not one of those obsessed with in season everything types, usually. If I want goulash in the summer, I turn up …
It is finally Memorial Day weekend. I wouldn’t know it, since Mondays, work days, sunny days, summer, spring, winter. It’s all one big blur. It’s hard out there in Manhattan. I don’t wish any loss or sickness on anyone, old, young, healthy or otherwise. But …
Sometimes I resist the urge to extract family recipes, regional Croatian favorites, new and old Turkish discoveries, and French fare for a good, sweet American style layer cake. I grew up licking frosting off of my chubby fingers, after all. This is one of those …
Croatians love simplicity. Prosciutto, cheese, bread, tomatoes, olives, wine. Fruit can serve as dessert. Cheese can come with breakfast. Croatian desserts mainly come from the two main cultural influences: Roman/Venetian and Austro-Hungarian. The latter is filled with tortes and custard and streusel. The former comes …
Spring/Winter Winter is supposedly long behind us (though you wouldn’t know it by looking out of the rain pelted quarantine windows into the whipping winds of 49 degrees), but I’m still citrus obsessed. It’s really quite simple: 1) Quarantine means your food shopping is limited. …