Author: Baker Without Borders
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Focaccia with Ricotta and Caramelized Onions
Whenever a pizza craving strikes, I tend to bake it from scratch at home. The other day, I made a rare exception, and visited Brooklyn with friends to sample some of the borough’s best pizzas. My two favorites – a thin-crust slice from Best Pizza topped with ricotta and caramelized onions (and baked in a…
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Chocolate Dulce de Leche Sandwich Cookies
In Brazil, condensed milk and cocoa powder are cooked until thick and shaped into bonbons called brigadeiro. This was one of my favorite treats growing up; my mom and I would heat up the condensed milk and chocolate in the microwave, and I would eat spoonfuls of the rich, caramelized mixture as it cooled down.…
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Mexican Mango Ice Pops: A 6th Grader’s Family Recipe
This is a recipe by Christian, a middle school student originally from Mexico. He participated in a cooking-themed summer camp I ran a few summers ago at CIANA, a nonprofit agency serving immigrant families in one of the most diverse neighborhoods in New York City. The campers prepared dishes from one another’s cultures, published their…
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Chocolate-Covered Honey Cookies
A few weeks ago, a friend and I visited a Greek bakery in my neighborhood, where we spotted a tray of dome-shaped cookies coated in a shiny chocolate glaze. My friend, who grew up in Athens, had never seen anything like them, and we were both intrigued. The decadent treats turned out to be chocolate-covered melomakarona,…
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White Chocolate Raspberry Cinnamon Rolls
This decadent twist on cinnamon rolls features white chocolate chunks baked directly into the dough, and a filling made of cinnamon, pecans, and raspberry preserves. Inspiration for this recipe came from two sources: a pecan and white chocolate viennoise (enriched sweet bread) I often buy at a French bakery in New York City, and a…
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Mashed Potato Flatbread with Dill and Olive Oil
Made of little more than flour and potatoes, this flatbread recipe is one of the easiest and fastest I have yet to prepare. I first came across it on the blog Happy Foods Tube, where I learned that potato flatbread is a staple in Slovakia, often served alongside cabbage and duck. This bread is also…
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Five Ingredient Pecan Cookies
For my latest column in The Knockturnal, I wrote about a simple, flourless cookie with only one source of fat: pecans finely ground into a buttery paste. I had come across a recipe for three-ingredient peanut butter cookies online, and wondered how a butter-and-oil-free cookie would taste with a less conventional nut butter, such as…
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Ginger Grapefruit Tart
Grapefruits are in season this time of year, and ginger adds warmth to cold-weather desserts. Both are ingredients I associate with winter, so I thought: why not combine them in one dessert? The result was my take on a classic French fruit tart, with a ginger-almond crust, layer of vanilla custard, and slices of fresh…
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Chocolate Chunk Sea Salt Cookies
Crisp on the outside, gooey in the middle, with pools of melted chocolate, these have all the best elements of a classic chocolate chunk cookie, with a twist: sea salt is added to the dough and also sprinkled on top before baking. The original recipe, from the Smitten Kitchen website, calls for using bittersweet chocolate…
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Lemon Thyme Challah Rolls
I had some fresh thyme leftover in the fridge from baking a Sicilian whole orange cake, and planned to use it in a batch of lemon-flavored dinner rolls. Then it occurred to me that lemon and thyme would be even better suited for challah, with its rich, brioche-like consistency. Lemon zest adds a hint of…
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