Category: Uncategorized
-
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…
Written by
·
-
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…
Written by
·
-
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…
Written by
·
-
Sicilian Whole Orange Cake
Made with the peel, pulp, and juice of an entire orange, this cake is extremely moist and flavorful. A friend baked one for me a long time ago, using a recipe from an American cookbook. But it turns out these cakes originate in the Siciliy region of Italy, where oranges, particularly the deep red blood…
Written by
·
-
Vanilla Cardamom Doughnuts
Sufganiyot, round, jelly-filled doughnuts, are a popular Hanukkah treat. I finally got around to making these towards the end of the holiday, but they are so delicious that I plan to make them all year round. I lightly adapted a recipe from the New York Times, swapping orange zest for a pinch of cardamom, a…
Written by
·
-
Turmeric Ginger Cookies
The other day, I came across a recipe for turmeric sugar cookies on Food52. I loved the idea of brightening cookie dough with turmeric, an earthy, orange-hued spice used in savory cooking throughout the Middle East and South Asia. So I developed a recipe of my own. Turmeric pairs naturally with its cousin, ginger. Using that…
Written by
·
-
Pumpkin Bougatsa
This is my coworker, Maria’s, twist on bougatsa, a breakfast pastry from northern Greece. It has a creamy pumpkin, milk, and semolina filling, and a crust made from layers of filo, a paper-thin dough used in Greek and Middle Eastern pastries. With a generous coating of cinnamon and sugar, it’s sweet enough to eat as…
Written by
·
-
Flourless Tahini Honey Cookies
A coworker with a gluten and nut allergy inspired me to create these delicious, relatively healthy cookies, filled with oats, dark chocolate, honey, tahini (sesame paste,) and a hint of sea salt and cinnamon. See the recipe in my latest column in The Knockturnal.
Written by
·
-
Hojarascas: Cinnamon Shortbread Cookies
This is my take on hojarascas, cinnamon-infused cookies from northern Mexico. I used butter in place of the traditional lard or shortening, and added a generous amount of sea salt to balance out the sweetness of the cinnamon sugar coating. In Spanish, hojarasca means dry, fallen leaves. Fittingly, these are crisp and slightly dry, almost…
Written by
·
-
Sweet Potato and Cilantro Parathas
Parathas, flaky, griddle-cooked flatbreads, are a popular breakfast food in South Asia. They’re especially delicious stuffed with potatoes (aloo) and spices. My mother-in-law taught me how to make aloo paratha the traditional way, but I decided to put my own twist on the recipe, swapping potatoes for sweet, starchy Japanese yams. I added two common ingredients…
Written by
·