Tag: food blog
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Salted Chocolate Rye and Vanilla Bean Olive Oil Ice Cream Sandwiches
Ice cream wars! Who else had them as a kid? Chocolate or vanilla! Strawberry or chocolate, vanilla or both?! I always chose chocolate, and I got a fair amount of flack for it. But vanilla never held a candle to chocolate for me. It was boring, tasteless and way too basic. I’m still not much…
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Everything Bagel Feta and Spinach Bourekas
When I was a kid, cinnamon raisin bagels were my bagel of choice. A friend introduced me to the flavor as we were picking up lunch on the way to school one morning and it totally blew my mind. Add a thick schmear of cream cheese, she told me, and you’re golden. I loved the…
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Strawberry Sour Cream Rugelach
Hi everyone! How are you all enjoying this Spring weather? The weather and the flowers make me giddy every year, but I also love that the advent of Spring means Shavuot is right around the corner. In honor of Shavuot, I made these beautiful little rugelach for The Nosher. Rugelach are a classic Jewish pastry, made…
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Berries and Cream Sponge Layer Cake
A cake takes a lot out of me. It requires planning ahead: the softening of butter, the warming of eggs, the buying of ingredients. Often, I realize I am low on sugar, or an egg too short, once I have already started the mixer. Somehow, I always manage to dirty every utensil in the kitchen.…
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Strawberry Brioches with Orange Almond Cream
It’s Spring! Well, not really. There’s not a flower in sight, and the trees are as bare as ever. But it’s starting. Slowly. I’ve begun to hear the faint chirping of birds again, music to my ears, and one morning when I stepped out, it was misty and cool and it felt like Spring was…
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Chai Spiced Spelt Carrot Cake
It’s late at night when I decide to make carrot cake. The dishes are done, the counters are sparkling clean. Prime time to get messy. I could drag out the food processor, but I decide to grate the carrots by hand. Food processors have so many parts, and I can already envision orange shreds of…
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Blood Orange and Saffron Semolina Upside Down Cake
I created this simple, pretty upside down cake for The Nosher, and it’s perfect for February: made with seasonal blood oranges, sweet, floral saffron and nutty semolina flour which gives it a moist, hefty crumb and makes it perfect for a cup of tea. You can learn more about saffron, see how I utilize blood…
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Salted Chocolate Tahini Tarts
Around two years ago, I went through a phase where I was seriously obsessed with tahini. I’d discovered that it was good for more than just drizzling over falafel, and for some still unfathomable reason, I deemed it necessary to put it on everything, in everything. I mixed it with honey and and yogurt. I poured it…
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Sesame Braised Chicken with Squash and Chard
Dinners around here tend to be simple: roast chicken and potatoes, salmon with vegetables and rice, that sort of thing. There’s always a protein, some sort of carb and plenty of greens and vegetables, and the preparation’s always easy- we roast and grill a lot. But sometimes I come across a recipe that makes me…
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Greens with Grapefruit, Olives and Parmesan
Happy 2018, everyone! I know I’m a little late with that sentiment, but things have been busy around here; baking projects have been relegated to the backseat for a moment. However, I thought I’d share this salad with you, mostly so you don’t think my diet consists only of baked goods, but also because it’s…
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