Français | English

Flan pâtissier

This flan recipe has taken many attempts and required lots of input from expert sources (cookbooks, pastry chef friends, les Epices Roellinger for the vanilla bean), but it f [...]

2021-04-23T12:04:44-04:000 Comments

Small Batch Ginger Nuts

Ginger nuts are a British cookie/biscuit that are made with golden syrup, a thick, sweet liquid that keeps them tender. Because not everyone has access to golden syrup (thoug [...]

2021-03-20T07:09:43-04:000 Comments

Cooking Quince, Made Easy

Quince can be a hard sell because…well, everything about quince is hard. The fruit itself isn’t just firm, like a pumpkin. It is dense and murder-weapon hard. (It could easil [...]

2021-04-19T10:24:41-04:004 Comments

Santiago Almond Cake

Once in a very rare while, a recipe found via internet search resonates in such a way that it seems Fate has guided the algorithms and web crawlers to bring it to you. That’s [...]

2022-04-29T07:00:26-04:007 Comments

Rhubarb Tart with Fresh Goat Cheese

I have found the secret to the universe, and it is 8 oz. (200 g.) of fresh goat cheese and 2 eggs. Yes, that is an exaggeration, but when an easy-to-remember ingredient combi [...]

2021-04-19T05:56:14-04:000 Comments

Extra-Buttery Crust Dough

In addition to being extra rich and flaky without any overly-precious techniques (like freezing the butter or icing the water), this crust recipe doesn’t need to be chilled b [...]

2021-04-19T06:55:34-04:000 Comments

(Irish) Scones

I’m taking the liberty of calling these ‘Irish Scones’ after they got the ‘Just like my Granny’s!’ seal of approval from my Irish friend Janet. (I also think of them as Irish [...]

2021-04-19T13:47:19-04:009 Comments

Persimmon Pudding

The recipes for persimmon pudding I’ve come across are all very enticing to food historians. They go on and on about its old-fashionedness, its popularity in Indiana (There’s [...]

2021-04-19T14:23:31-04:004 Comments
Go to Top