Tag: food photography
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Plum and Vanilla Bean Flaugnarde
Easy, delicious, and endlessly adaptable, a flaugnarde is one of my favorite simple summer desserts. Don’t worry if the name sounds intimidating. The custard, as easy as making a dutch baby and a relative of the just as simple clafoutis, is much simpler to make than its name suggests. A pan is buttered, fruits are…
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Peach, Goat Cheese and Mint Crostini
When I worked in the bakery, I started off on the pastry station. I lasted around one month before I switched to bread. Pastry, it turned out, was awfully repetitive, much too boring for me. While I loved baking scones and weaving lattices at home, that love simply didn’t translate to large-scale baking. Bread baking,…
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Chocolate Cappuccino Cheesecake Bars
I like cheesecake bars. They’ve got all the creamy-ness of a big round cheesecake, but require less effort. They serve a crowd. They’re lowkey, but they don’t look it. So! Let’s talk about these! These cheesecake bars came about on a whim. I wanted to make coffee cheesecake but I didn’t want to make a big…
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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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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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