Cherries are just beginning to show up at the shops in my neighborhood and I love making tarts that show off fresh cherries. Frangipane provides a nice texture and complementary flavors to make the cherries shine. This tart is made with a crisp and buttery pâte sucrée base, filled with smooth almond cream, and topped
Kolaches are a Czech sweet pastry, usually filled with jam, poppy seeds or a cheese filling and topped with a sweet crumble. Their name comes from the old Slavonic word, kolo, meaning circle or wheel. The pastry is made from a sweet, fluffy dough, similar to brioche. A deep indentation is made in the center
I’ve been to Florence at least three times, and each time I return I like it more than the previous trip. As one of the most touristic cities in Italy, it can sometimes be difficult to filter out the tourist spots and find a more authentic experience. Each time I return, I go with a
Florentine biscuits are crisp, delicate cookies studded with toasted almonds, dried fruit and coated with dark chocolate. The batter is held together with caramel, so they are great for baking when you’re out of flour and eggs. Florentines are usually associated with the holiday season, but the nuts and dried fruit in the batter can
The moka pot is an important symbol of Italian coffee culture. It is found in 90 percent of Italian households, and is the standard way of making coffee at home in Southern Europe. More than 300 million Bialetti Moka Expresses have been sold since its launch and it has become a design icon.
I had a hard time deciding which name to give this recipe. In the end I chose the Danish name because I decorated mine with freeze-dried raspberries, and the Danish version is usually generously adorned with sprinkles. Hindbaersnitter are based on a Latvian pastry called Aleksander kuka made to honor Tsar Alexander III, which is
Carrot cake has a long history in the context of baking and pastry. Carrot cake as we know it has evolved from carrot puddings made since at least medieval times, which makes pinpointing its origin tricky. One of the earliest published carrot pudding recipes appears in Annals of the Caliphs’ Kitchens: Ibn Sayyar al Warraq’s