The Savoy cake is one of the oldest in the French repertoire. Whether it is French or Italian, is the subject of debate. Leaving that aside,…
These Dorie Greenspan’s bar cookies pack layers of flavor and surprises. Fruity berries flourish on top. The sweet velvety custard and the chewy grainy cornmeal crust…
Berry/ Cream/ Dorie Greenspan/ Nut/ Pantry essentials/ year round
Pistachio and Berry Gratins — The Inside-out Tarts with Almond Cream
If you like the idea of an inside-out fruit tart, in the long tradition of tart shells filled with fruits and almond cream, you’d appreciate…
dessert/ Dorie Greenspan/ Gluten free/ Low fat/ my favorites/ Nut
Plain & Simple Almond Cake – Gluten-Free (Tuesdays with Dorie)
Making a cake usually involves four ingredients. This recipe needs only three. Nothing more than its magic trinity of ingredients–eggs, sugar and almond flour, according to…
Berry/ Cream/ Dairy free/ Hugh Fearnley-Whittingstall/ modernist/ Pantry essentials
Vegan Eton Mess with Berries, Aquafaba Meringue & Cream
This is a classic dessert recipe that can be found in the repertoire of every British celebrity chef. Combining raspberries, strawberries, meringue cookies and cream makes…
This is a classic dessert that I swear I’d make in my kitchen – some day. I have the shallow gratin dishes and a kitchen torch…
I had this slow-roasted spiced pineapple with yogurt for breakfast. The fork-tender juicy pineapple and the spicy syrup over Greek yogurt is very satisfying. I like…
Dorie Greenspan/ Gluten free/ Healthful Eats/ Sugar free/ Sweet
Healthful Lemon Cookies – TWD #Cookiesandkindness
If you want to do away with gluten (or wheat), animal fat and sugar in baked goods, these might be the cookies for you. It’s hard…
The name of the cookie may not tell you much, especially if you are not proficient in French. These are French butter cookies, shaped like a…
I have not tasted or made a pithivier before. I didn’t even know how to pronounce this what Dorie Greenspan in her book Baking Chez Moi…
This rosemary, olive oil and orange bundt cake debuted in the New York Times food section on Wednesday, March 8. I’ve already baked this cake twice.…
Merveilleux is a sandwich of two light meringues welded with whipped cream, and then coated with whipped cream all around and dusted with chocolate shavings. I…
Chocolate/ Dairy free/ Gluten free/ Healthful Eats/ Heidi Swanson/ Low fat/ Sugar free/ Sweet
Healthful Double Chocolate Cookies – IHCC Food We Love
Talking about food we love is not an easy conversation. It’s complicated. The matter of the heart is never straightforward. Admitting what you love is…
It’s a beautiful thing you can make a bunch of these chocolate heart-shape cookies and give them to people you know or strangers you don’t.…
The Breakfast Book, is one of the most enduring cookbooks of its time from Marion Cunningham, a food writer and advocate of home cooking, who served…
classics/ Cream/ Fruit/ Sweet/ Yotam Ottolenghi
Lemon Posset with Roasted Butternut Squash – IHCC Ingredient Challenge
Lemon posset got on our radar screens and captured our imagination when a group of us, volunteer sous chefs, got together and helped chef Amanda Cohen…
There is a lot to like about this dessert. The recipe comes from Dorie Greenspan’s Baking Chez Moi. As far as healthy dessert goes, this one…
To me, there is no bigger wish for the New Year than world peace. The original recipe of these cookies comes from the French renowned…
What are my excuses in baking cookies? The holiday season. Perfect season for baking cookies. I figure that I can wrap them up in pretty…
I have made these almonds many times but have not posted the recipe. ‘Tis the season to be sharing some of these wonderful gift ideas, besides…
Dorie told us to vary the ingredients: spices, nuts, dried fruits or go with some strong tea, and have fun with this cake. I like…
This is an alternative and a solution to take advantage of the bounty of the apple harvest and to bake something besides the ubiquitous apple pie.…
Making cookies is a seasonal thing to me. The spirits of giving. The holiday buzz. Sugar and spices. They are all nice to bake with. Pfefferneusee,…
Baking anything classic can be challenging given all the longstanding expectations of what it should taste like and look like. I’m jumping in with both feet.…
My most memorable cooking/baking experience is one that helps inspire and expand my skill set and knowledge in the kitchen. It does not hurt if the…