I guess everybody is familiar with classic Italian fritters. These are scented with nutmeg and lemon zest. Sure, they are good (as any food fried, to be honest) and incredibly tender. Fried and still warm zeppoli are divided between the… Continue reading →
If I was asked to name my favorite cookies of all, that would be it. Although, I’m not so sure that they can be actually considered as cookies per se. Or maybe they can because of their shape, in this… Continue reading →
Following the French and white chocolate idea introduced earlier I’m offering this cheesecake. No, this cake is not as sweet as the previous one. The white chocolate here doesn’t dominate, it leaves you wonder and beg for more. The cake… Continue reading →
This was my debut in the Daring Bakers Challenge. The baking task was the white chocolate l’Opéra, which in this interpretation was not the French classic, to be exact. The shape of the cake and the flavorings were left up… Continue reading →
Besides being tasty, these are great because they can be made well in advance (up to two days). Just wrap and refrigerate the potatoes until you are ready to bake them the second time. Don’t forget to bring the potatoes… Continue reading →
These are very flavorful and quite impressive appetizers. They certainly catch the eyes with their bright colors. The topping of roasted peppers with added orange zest and mint provide a nice contrast to hot from the oven, crispy and spicy… Continue reading →
I’m totally in love with Italian sweets. I think there’s more style and elegance in their simplicity than in multi-layered pompous gâteaux. And the flavors of Italian dolce have a tendency to far exceed our expectations. This cake is a… Continue reading →
In one of the last issues of “Gourmet” Richard Bertinet shared his recipe and unusual technique of preparing this sweet dough. The dough is sweet but not too sweet which makes it also perfect for savory fillings, not just sweet… Continue reading →
These buns are traditionally served on Good Friday. But I guess if we omit the crosses on top and bake them as sweet rolls they can be enjoyed any day. The buns are so nice slightly warm from the oven… Continue reading →
This rustic looking pie, distantly reminiscent to a cheesecake, is an Italian specialty and usually served on Easter. Don’t try to substitute orange-flower water for anything else. There’s no such substitution. And in my opinion, this aromatic fluid is what… Continue reading →
I bake this bread far more often than just for St. Patrick’s Day. I altered a traditional recipe (which is indeed wonderful) by omitting the raisins, decreasing the sugar and adding the seeds. I wanted to serve it with salads… Continue reading →
The cake is incredibly moist, full of plumped, spice-infused raisins. We couldn’t wait too long for cake to cool and dug in while it was still warm. The cake is good either way – warm or at room temperature. This… Continue reading →
David Lebovitz claims them like absolutely the best. And I’m not going to argue with him; the brownies are very, very good. David emphasizes the importance of beating the batter before baking which is unusual for brownies in general, but… Continue reading →
That’s what I’ve come up with after several attempts to produce a banana bread completely opposite in texture and flavor to the “traditional” banana bread – wet and sticking to your teeth, which is available, unfortunately, in almost every coffee… Continue reading →
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