This is a truly American classic. It got its name from the blackout drills performed by the Civilian Defense Corps during World War II. When the navy sent its ships to sea from the Brooklyn Navy Yard, the streets of… Continue reading →
I like marshmallows. But I don’t eat the store bought variety. Once, being incautiously curious, I read the list of ingredients on a marshmallow package… I’ve been making them ever since. And they are not difficult to make. If you… Continue reading →
Finally the weather is getting warmer. Neither the soul nor body demand for stew for supper. Quick and flavorful tarts and quiches are replacing hearty meals. Serve a crisp-fresh green salad on a side and don’t forget a glass (or… Continue reading →
This is an adaptation of Martha Stewart’s recipe. To assure the crispiness of the cookies I substituted some part of the flour for cornmeal. For the same reason, I let them dry in the turned off oven overnight (suggested baking… Continue reading →
Besides being tasty, these are great because they can be made well in advance (up to two days). Just wrap and refrigerate the potatoes until you are ready to bake them the second time. Don’t forget to bring the potatoes… Continue reading →
These are very flavorful and quite impressive appetizers. They certainly catch the eyes with their bright colors. The topping of roasted peppers with added orange zest and mint provide a nice contrast to hot from the oven, crispy and spicy… Continue reading →
I’m totally in love with Italian sweets. I think there’s more style and elegance in their simplicity than in multi-layered pompous gâteaux. And the flavors of Italian dolce have a tendency to far exceed our expectations. This cake is a… Continue reading →
In one of the last issues of “Gourmet” Richard Bertinet shared his recipe and unusual technique of preparing this sweet dough. The dough is sweet but not too sweet which makes it also perfect for savory fillings, not just sweet… Continue reading →
These buns are traditionally served on Good Friday. But I guess if we omit the crosses on top and bake them as sweet rolls they can be enjoyed any day. The buns are so nice slightly warm from the oven… Continue reading →
This rustic looking pie, distantly reminiscent to a cheesecake, is an Italian specialty and usually served on Easter. Don’t try to substitute orange-flower water for anything else. There’s no such substitution. And in my opinion, this aromatic fluid is what… Continue reading →
Nothing beats caramel-fleur de sel combination. But add to it rich velvety custard, infused with coffee and flavored with chocolate and you will have an unforgettable dessert. Serve it in small demitasse cups or tiny ramekins. The panna cotta can… Continue reading →
I bake this bread far more often than just for St. Patrick’s Day. I altered a traditional recipe (which is indeed wonderful) by omitting the raisins, decreasing the sugar and adding the seeds. I wanted to serve it with salads… Continue reading →
The cake is incredibly moist, full of plumped, spice-infused raisins. We couldn’t wait too long for cake to cool and dug in while it was still warm. The cake is good either way – warm or at room temperature. This… Continue reading →
David Lebovitz claims them like absolutely the best. And I’m not going to argue with him; the brownies are very, very good. David emphasizes the importance of beating the batter before baking which is unusual for brownies in general, but… Continue reading →
That’s what I’ve come up with after several attempts to produce a banana bread completely opposite in texture and flavor to the “traditional” banana bread – wet and sticking to your teeth, which is available, unfortunately, in almost every coffee… Continue reading →
Continuing the theme of traditional Italian cakes… This one is wonderful with tiny Champagne grapes available in autumn. But small red grapes still produce a very good result. The recipe is Lidia Bastianich’s which speaks for itself. Although I found… Continue reading →
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