Nuts to You

Walnut cookies are as versatile as they are delicious. They can be rolled in balls or flattened like a traditional cookie. Or they can be cooked in molds, made fancy when the two halves are cemented together with icing or melted jam… or, when in my hands, with chocolate ganache.

The Kings and I

Christmas may be a hazy, food-coma hangover, but that does not mean pastry season is over. Indeed, we have entered King Cake time, the weeks between Epiphany and Mardi Gras–the last night before Lent and its prescription of 40 days of restraint.

Risotto Mio

I must be suffering a rice deficiency because all I seem to crave these frigid winter days is risotto.

Darling Clementine

In the U.K., clementines and tangerines are very much part of Christmas, and the combination of sweet oranges and almonds are a good gluten-free alternative to Christmas Cake.

Sugar and Spice

I do not believe for a second that cookies are a chore. On the contrary, they are a zen joy to me, all process-based chemistry with magic fulfillment at the end.

End of an Era

It’s not the end of the world. But the Mayan calendar winding down on one cycle and hearalding a new age is as good an excuse as any to celebrate the glorious food of the Yucatan

Pie in the Sky

Thanks, indeed for a beautiful, crisp and clear fall day for the first Thanksgiving at Kate’s first home. This year’s gathering of international and food-obsessed guests was reflected in the menu that blended traditional elements with the tastes of Mexico and the British Isles. Here’s the menu: Squash on Toast.  Amelia took this a step higher…

Sweet Tart

In this coffee cake, cranberries get to shine, their tart bite balanced by the crunchy streusel atop an almond-scented, moist butter cake.

Bangkok Blend

Chiles en vinagre (chilies in vinager) is fairly easy to make and can be reproduced anywhere in the world—as long as you can find green chilies.

Bring Out Yer Bread

Like so many Mexican festivals, the Day of the Dead cannot be celebrated without food. It inspires fanciful and abundant baking, specifically of pan de muerto, a slightly sweet, decorated yeast bread enriched with butter, milk and eggs.