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When I had to create a banana bread recipe for a baking magazine, I realized that banana bread is the perfect vehicle for the heat of pepper or chi...
Our spiced chocolate chips make a great drinking chocolate (they are designed to melt smoothly). I have an extensive home bar and spent some time e...
Baking does not have to be complicated and a 3-ingredient recipe will prove my point. You can of course make your own puff pastry but a store boug...
The first thing that comes to mind at the end of summer is apple season, which means it’s time for apple cider doughnuts! I’ve gone apple picking a...
It's that time of year in most places, where peaches might be super ripe but at the tail end of season, soft in spots, battle scarred. This is one ...
Sherry Yard, a brilliant pastry chef and dear friend, asked me to create a blend to spice up her signature fruit crisp. In the process of tryin...
As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet se...
Based on the master recipe for Olive Oil Cake, the chocolate and citrus aroma of urfa is echoed in both the cocoa powder and orange blossom water a...
Malabi is a dessert traditionally made with milk. This vegan version uses coconut milk, allowing more people to enjoy this sweet treat. Chef Shir t...
You might as well call these halva cookies, because once you add something sweet to tahini (like honey, sugar, maple, or silan), it tastes just lik...
This is a Leue family favorite. Using halva floss and ripe bananas lets you use fewer ingredients and less syrup and still have a sweet treat. A ti...
Clafoutis is a French dessert that falls somewhere between soufflé and flan, with a light texture that’s sturdy enough to slice. I learned the clas...
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