A 45-minute Vaporetto ride northeast through the Venetian Lagoon brings you from Fondamente Nove to the islands of Mazzorbo and Burano. The islands are connected by a small, wooden bridge. Really it’s a collection of several islets now linked together. Where Mazzorbo is a bit more spaced out, dotted with green, and even home to
Rustic European Baking is an ebook collection of 20 recipes from my blog along with the history and culture behind them. In addition to the recipes, I’ve included my favorite baking tips, photographs of each recipe, and step-by-step instructions. The book is organized into four sections: cakes, cookies, tarts and pastries and contains recipes from all over Europe.
The last couple years I have been learning how to bake sourdough bread. I think it’s magical that you can start with such humble ingredients to make something so complex. I have loved baking for as long as I can remember, but I have always focused on sweets. I was comfortable with recipes that start by creaming butter and sugar; but yeast (or worse, levain) intimidated me.
Financiers are miniature almond cakes with crisp edges and a soft interior flavored with nutty brown butter. Financiers are traditionally baked in rectangular molds to make them look like gold bars. It seems like no one is quite sure if they get their name from their shape, or if they get their name and shape
The history of this cake might just be as rich and dense as the cake itself. Tarta de Santiago, or St. James Cake, is an almond cake from Galicia with its origins in the Middle Ages. The cake is a simple base of almonds, sugar and eggs, usually flavored with cinnamon and lemon zest. Tarta
I’m dedicating this week’s post to Open Kitchens. Open Kitchens is a project set up to provide free meals to those in need by partnering with restaurants across the UK to deliver food to the elderly, vulnerable and frontline workers. A donation of £5.55 enables Open Kitchens to supply 3 meals. What are Breskvice? Breskvice
Donauwelle is a marble pound cake, studded with sour cherries, covered in a thick layer of German buttercream and a wavy chocolate topping. Donauwelle is popular in Germany and Austria and means ‘Danube wave’ in German, referring to the wavy marbling of chocolate and vanilla pound cake created by the cherries. The cake sometimes goes
Semifreddo, meaning “half-frozen,” is the Italian response to the French parfait. It’s a frozen dessert similar to ice cream, but molded and sliced instead of scooped. It’s traditionally made with Italian meringue and whipped cream, and can be flavored almost any way you want. Because semifreddo doesn’t require an ice cream machine or a blast
Coca de Sant Joan, or St. John’s Cake, is a traditional pastry made for La Revetlla de Sant Joan, or St. John’s Eve in Catalonia. Coca is a flat pastry typical of Catalonia that comes in many flavors and preparations. It can be savory or sweet. The coca made for Sant Joan is a sweet
When you travel to Italy for the first time, you’re not surprised by the expansive blue sky, the incredible art, the amazing food or the conviviality of the Italians. All of these things are already in our romanticized vision of Italy before we get on the plane. One thing many people are surprised about their