When I was little, about 2nd grade, I lived in Philadelphia with my dad. As you may have gathered, from my various childhood food memories from Vermont, California, Connecticut and Massachusetts, we ...
Rhubarb is one of those ingredients that people either adore or avoid. I fall into the former, and use it as much as possible during its rather short growing season. I’ve made it into crisps, p...
I adore Key Lime Pie and order it as often as it appears on a dessert menu. Most of the time I’m disappointed. It is usually too sweet, not tart enough and the texture just screams gelatin. Whe...
On mother’s day, I personally think there should be over-the-top displays of appreciation and beauty. This will come in the form of children helping their mom plant flowers in the garden, clean...
This year I added a little extra flavor power to this classic recipe. I made a triple batch to make sure I could send gift bags home after the seder. All the toppings were a hit, but the toasted sesa...
This is a recipe I developed for Tilia‘s dessert menu. Steven Brown, the chef/owner wanted a turbo charged version of the butterscotch pudding from his childhood. We went with a Pot de crème, w...
When I was growing up in Vermont we celebrated St. Patricks Day at school by dressing up in green. It was fun, although green really isn’t my color, but I had no idea what any of it meant. It n...
Icebox cake, is really not a cake at all; it’s layers of chocolate wafer cookies and whip cream. So, what’s up with the name? Once the cookies and the cream have a chance to sit together, in th...
Almost 13 years ago I had this dessert on the menu at The Local, where I was the pastry chef. It was hands down the most popular thing we ever made. Perhaps its success is due to the blend of the com...
Here in Minnesota there is a timeless tradition of going to the “cabin.” During the summer everyone heads out of the city on the weekend to fish and during the winter they still fish, but on frozen l...
Sometimes great ideas can come from the strangest places. Who would have imagined that spending my birthday, in the rain, making S’mores with people I didn’t know, could have been so much...
Today is national Pie Day according the National Pie Council, so there is no better time to perfect our crust. Pie dough is one of those things that once you master it, your life in the kitchen is a ...
It is a brand new year and I figured I should start 2012 with a fresh start; right at the pastry beginning. For me that’s vanilla extract, probably the most used ingredient in my kitchen after ...
It is smooth and sophisticated, but there is a mystique about working with rolled fondant that keeps too many people from using it. Fondant reminds me of Play-Doh, you can create everything from an i...
Cakes? It is a slight mystery why these are called cakes and not cookies, but no matter the name, they are delicious. How can you go wrong with toasted pecans, brown butter and sugar? The texture is ...
When I grow up I want my very own Masala Farm. The first time I visited Suvir and Charlie’s home I felt as though I belong there. They have created a home in the countryside made of magic, an i...
I have so much to be thankful for this year. From the health and well being of my family, to the fact that my computer is back up and running. Sometimes it is the small stuff that really snaps us int...
Halloween is one of my favorite holidays. I love the theatre and creativity it inspires in people. Once I had kids it took on a whole new level of special. The boys love to get in costume, and it is ...
Today Artisan Pizza and Flatbread in Five Minutes a Day is finally available in stores. That sound you hear is me clinking a glass of bubbly. Please join us on our book tour, which starts TODAY at no...
One of the glorious issues of a 20 year marriage is the honesty, brutal, albeit “loving,” honesty. Here’s the thing, Graham has never been head-over-heels-in-love with my pies. He a...
My Ultimate Carrot Cake first made an appearance on ZoëBakes in 2008, and it has remained one of my most popular posts. I have made it many, many times since then and tweaked the recipe, as I am apt ...
I find myself digging into the past recently and finding recipes. My grandmother’s rugelach, cheese blintzes from the Kiev, and now fresh yogurt my mom used to make. We lived on a commune in VT...
When I was a kid, in the 70s, my mom, my uncle, Jay, and I would go to a tiny Ukrainian restaurant on 2nd Ave in NYC called the Kiev. Finding a table was nearly impossible; I remember it being so cr...
My maternal great great grandmother, Shirley Sierra (the name given to her at Ellis Island), had a bakery in Kiev, Russia (now part of Ukraine). She moved to Brooklyn, NY at the turn of the 20th cent...
Yesterday was the official end of summer in my house. Back to school for both boys, and I spent the day wishing they were home again. “Seriously?” You may ask. I spent the past several w...
Yesterday was my 20th wedding anniversary. I asked my husband what he wanted to have for dessert on our special day. After being together for 25 years I could predict what he would pick; either Madel...
For the first time I understand why zucchinis are the butt of a gardener’s jokes. When I left town for my brother’s wedding in July, the zucchini plants were a spindly, weak vine with dozens of tende...
This is a pie for Mikey. One of many today that will be baked by fellow food bloggers in support of one of our own. Last week Jennifer Perillo, the beautiful heart and soul behind In Jennie’s K...
Canning seems to be one of those skills that you are born into. Most canners can’t remember the first time they saw their mom or granny doing it, it was just always there. I imagine them sittin...
It took the extraordinary pastry chef from Flour in Boston, Joanne Chang, to get me to confess my love for Rice Krispies Treats. She boldly put a recipe for them in her cookbook, next to the cakes an...
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