Before you wrinkle your nose and leave my site, let me quickly tell you that this combination is very, very good. I probably wouldn’t serve it to toddlers; I doubt they will appreciate it. But a more mature audience will… Continue reading →
I often call it a breakfast. That means I have an excuse to have a dessert afterwards with my morning espresso. Yes, I believe every meal should be followed by a sweet course. I prefer to bake rhubarb instead of… Continue reading →
I should have mentioned in my previous post that the rhubarb I used came from my dear and very generous friend Olya. She presented me with a huge bag stuffed with beautiful, bright red organic rhubarb stalks fresh from her… Continue reading →
There’s something very comforting about upside down cakes. Maybe it’s their rustic appearance, homey simplicity, or a possibility to eat them warm, almost right from the oven. There’s probably a thousand of variations on this theme. And I find most… Continue reading →
The recipe for this bright yellow, zest studded cake is from my newest bargain, “Dolce Italiano” by Gina De Palma. The texture of the cake, due to a good amount of extra virgin olive oil and cornmeal, is soft and… Continue reading →
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