My friends Angela and Sean hosted a small gathering Sunday afternoon to celebrate an a match made in culinary heaven: grilled sandwiches and beer. They gathered an impressive array of meats, cheeses, mustards, and more, and were ready with some … Continue reading
This week has been a roller coaster ride of uncertainty, and when I’m uncertain about things that factor largely into my life and well being, my mind turns into a simulator of worst case scenarios. Like the NASA astronauts or … Continue reading
I tried to make a peach and blueberry galette on Sunday and failed miserably. The tart’s sugar levels were off and crust wasn’t rolled thin enough, turning it into a rock hard biscuit surrounding a pile of roasted fruit. This … Continue reading
Despite temperatures in the nineties, I continued my trend of incredibly easy desserts this afternoon by making a blueberry crisp. It’s cheap, it’s fast, and you can usually make it without having to run out for special ingredients as it … Continue reading
When I think of pie, my mind immediately goes to setting up a workstation complete with flour, ice water, a rolling pin, and plenty of wax paper. I recall the careful waiting game of chilling the dough, then rolling it … Continue reading
It’s been years since I’ve had rhubarb pie. I’ve always equated its flavor with early summer, particularly Memorial Day weekend which was usually spent at a family friend’s cottage in the Finger Lakes when I was a kid. The wonderful … Continue reading
Happy Cinco de Mayo! To celebrate the holiday I’ve turned my attention to flan, a caramel-topped custard dessert that you can prepare with just five ingredients. I consider it to be the under appreciated cousin of crème brûlée, often overlooked … Continue reading
I took my second foray into candy making on Sunday afternoon. My first was with chocolate truffles for a New Years Eve party and this time around, I decided to take on salted caramels. The inspiration came from a Barefoot Contessa episode … Continue reading
Winter is a difficult season for produce-based sweet pies. With no local fruit in season and any fruit that is on the shelves of Brooklyn stores shipped thousands of miles and zapped of flavor, options are limited. Thus, we turn … Continue reading
On the rare occasion I’m dining out and not in the mood for a chocolate dessert, a fruit tart is always my choice. They’re delicate, refreshing, and give a false sense of being much healthier than a slice of chocolate cake. Fruit … Continue reading
