Category: Bake
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Rustic Ratatouille Galette
Weekends are for comfort food. The made-from-scratch kind, steeped with the flavors of fresh, green herbs and slow-roasted garlic. The kind that makes a sinkful of dirty dishes and leaves your kitchen powdered with a delicate dusting of all-purpose flour. Savory food that’s made perfect when tucked into folds of buttery, hand-rolled pie crust. Food…
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The Easiest Brigadeiro Recipe
Life can be hard sometimes — early mornings, long rides on the commuter bus, or that Chuck E. Cheese birthday party that your daughter was invited to — and you find yourself wishing that you could escape to the same wondrous place that the woman on the Ghirardelli commercial appears to be going to when…
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A Tasty Reason to Eat with the Seasons: Pumpkin Pie Granola
Ok, I’ll admit it — I’m one of those people. You know, the people that go completely pumpkin-crazy from the beginning of fall until the first sign of gingerbread? I put pumpkin into everything from brioche dough to pasta sauce, reveling meal after meal in its’ sweet and savory goodness. I can’t help but wonder…
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The S’mores Mashup You’ve Been Waiting For: Cookie Dough Bites
Crispy graham crackers. Melty milk chocolate. A perfectly roasted, warm, gooey marshmallow. What could be better than a good, old-fashioned, campfire s’more? A fluffy, chocolate cupcake dotted with chunks of graham cracker and then topped with lightly toasted marshmallows? How about cold, creamy layers of chocolate pudding and marshmallow cream topped with a sprinkle of…
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Girl Scout Cookie-Inspired Samoa Cream Pie
We had a bit of a Samoa situation this year (okay, in all fairness we have a bit of a Samoa situation every year but usually the situation involves little more than me wishing I hadn’t eaten all my Girl Scout cookies so quickly). There was a bit of a mix-up with our order this…
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How to Make Braided Easter Egg Bread
For the better part of my adult life I’ve whined and complained about not having much of a cultural heritage, especially when it comes to food and recipes. Everyone I know has some secret recipe passed down from their grandmother or some beloved collection of family dishes, their ingredients and instructions written on scraps of…
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How to Make the Most Delicious (and Addicting) Maple Cream
Please don’t get me wrong; I’m thrilled that the weather has finally warmed up in New York (after trekking half a mile each way through the snow and ice just to make it to my office and back — and feeling most days that hypothermia was no more than a tiny gust of wind away…
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Dark Chocolate Truffles
Aside from saving me tons of money (I am a bit of a “regular” at some of New York’s best — and most outrageously priced — chocolate shops), the thing that I love about these boutique-quality, dark chocolate confections is that they make a great base recipe for other types of truffles. If you want to make…
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How To Make Buttermilk Biscuits From Scratch
There are a lot of “wrong” ways to make Southern-style buttermilk biscuits. Full disclosure; this is probably (technically) one of them. I didn’t special order White Lily flour (a flour that is milled from soft winter wheat and widely used in the South to make light-as-air biscuits), I didn’t even use cake flour (which makes a great substitute…
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