Pasta in a dessert tart? Yes, of course. What is pasta after all? Just wheat. I’ve turned this one inside out, and so can you.
Whether we are conscious of it or not, food is often a conduit of cultural heritage. Let’s start with a cookie…
Screaming for homemade ice cream but don’t have an ice cream maker? Waah! No worries. Here’s an updated 1960’s creamy, fruity, nutty frozen treat that will scratch your ice cream itch.
Challenge accepted! We all have favorite go-to recipes that we stick with because they are either foolproof or we love them. But could any of my grandmother’s three dozen coffee cake recipes unseat my current favorite recipe of several years?
My grandmother just celebrated her 100th birthday! My favorite cookie of hers? Potato chip. Potato chips in a cookie? What?! She was ahead of her time. And still is.
Panna cotta: It’s easy to make, it can be made ahead, and is a good alternative for a cold dessert. This version leaves a haunting flavor with fresh bay leaves and the sweet/savory intrigue of a strawberry-balsamic-black pepper combination.
About six years ago, I had olive oil cake at an Italian trattoria for the first time. It was love at first bite. The concept featuring olive oil in a dessert fascinated me. I’ve honed my own version of a Mediterranean-style olive oil cake with simple ingredients, and simple techniques. Learn how!
A traditional pound cake is one pound each of flour, sugar, butter and eggs. So not only a pound of each ingredient, but pounds on your waistline, too… Here’s an alternative that also uses equal weights of each ingredient, but one that’s healthier and far more unique and flavorful. Don’t have a scale? No worries, I have you covered.