There are a few types of carrot cake lovers. Some like their carrot cakes dense, filled with nuts, and/or lots of fruits. Then there are others who prefer their carrot cakes light and fluffy. Here, a happy medium with a tropical twist is frosted with a rich, delicious and smooth mascarpone frosting. I’m not a fan… Read More
Dessert without cheese is like a beauty with only one eye. ― Jean Anthelme Brillat-Savarin My husband and I were recently invited to dinner at friend’s house. My friend D., a Cuban-American, made wonderful guava pastries, also known as pastelitos de guayaba, for dessert. My husband and I enjoyed them so much that I had to make… Read More
In celebration of Epiphany, at the beginning of the New Year French bakeries and pastry shops are filled with special pastries called les Galettes des Rois. After writing about the importance of family traditions, this new year I wanted to follow an interesting, adorable and beloved French tradition surrounding the Epiphany, a Catholic festival or day… Read More
Put “eat chocolate” at the top of your list of things to do today. That way, at least you’ll get one thing done. — Anonymous For the Thanksgiving holiday I contemplated making one of several different kinds of fabulous desserts—a pumpkin cheesecake, a cranberry and walnut tart, a pecan praline pie, and a fruit galette.… Read More
A supremely comforting breakfast perfect for a chilly morning in the fall. Lately, I’ve been experimenting with ancient grains—farro, kamut, quinoa, barley, and more. I love the idea of bringing Old World staples to modern day cuisine. Whole grains are so versatile, flavorful, satisfying, and with a little creativity and attention they can also be… Read More
“Any 10-year-old can make the typical dry, bland banana bread. But if you want to make a moist, tender loaf with over-the-top banana flavor, you need to think like a scientist.” — Cook’s Illustrated Magazine The above quote was at the beginning of a recipe I came across a few years ago for Ultimate Banana Bread… Read More
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