Pizzelles, Italian waffle cookies made in a special iron, are so much more than crisp, lacy nibbles. Although they’re delicious on their own, dusted with a bit of powdered sugar, try sandwiching two together with a layer of Nutella or jam (or both?). You could also increase the lemon zest in the recipe below and [...]
I’ve all but given up American-style yogurt; I now favor the thick, tangy Greek variety that is finally available in most supermarkets. It’s largely, but not solely, a taste issue: plain Greek yogurt not only has a more assertive flavor that melds well with fruit, granola, honey, and any number of other accessories, [...]
Following requests from readers, here are a few more pictures of the s’mores tart, in all its gooey glory.
My s’mores tart incorporates the primary elements of the classic dessert (graham crackers, chocolate, and marshmallows), but this is no messy, eat-with-your-hands treat. The chocolate acquires a melted consistency in the form of a part-ganache, part-pudding filling that is poured into a graham cracker crust. Marshmallow-y meringue is piped on top, then briefly [...]
As good as this bread is fresh from the oven, I like it even better the next day. Wrapped well, you can easily pack a slice for a snack or even send a loaf in the mail; it is sturdy and tastes better with age. If you need a treat, try toasting a slice and [...]
Sweet potatoes and brown sugar are a perfect match, and that was my inspiration for this recipe. I adapted the cake from Gourmet cookbook’s Fresh Banana Layer Cake recipe, substituting sweet potatoes for the bananas and adding cinnamon to enhance their flavor. The brown sugar element comes into play in the frosting, with [...]
