This Parmigiano Reggiano Flan with Roasted Cherry Tomatoes is a savory cheese custard, a perfect elegant appetizer and make-ahead starter. Why You’ll Love This Recipe Parmigiano Reggiano, the King of Cheeses, takes center stage in this delicate savory flan. Until I tasted this delicate cheese custard at a restaurant, I thought Parmigiano was mainly used […]
Parmigiano Reggiano Flan with Roasted Cherry Tomatoes Read More »
This easy, make-ahead Spumoni Ice Cream Cake turns the classic Italian-American trio of cherry, pistachio, and chocolate into a striking frozen dessert with a crisp chocolate cookie base and stabilized whipped cream frosting. It was inspired by a sudden memory of the first time I tasted spumoni in college, at a student dinner hosted by
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Mixed Berry Clafoutis reimagines a French classic … combination of strawberries, blueberries, and raspberries beautifully captures the brief berry season…with straitforward ingredients and technique…
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Fromage Fort, strong cheese in French, is a mixture made from leftover pieces of cheese puréed with white wine or broth, garlic, and herbs. It provides a perfect solution for a family dilemma: I hate wasting food, especially cheese, and after the holidays, my refrigerator drawer is filled with small, dried cheese chunks. My family
Fromage fort à la Slava Read More »
Baked Herbed Onion Flatbread This Herbed Onion Flatbread, called korzh, is one of the oldest forms of bread in Ukrainian cuisine, developed long before enclosed ovens became widespread. This onion flatbread has a mild, savory flavor with a gentle sweetness from sautéed onions and the warmth of a thick pancake. Traditionally, korzhi (plural) are skillet–
Herbed Onion Flatbread — Korzh from Ukraine Read More »
Many years ago, my sister Maria Oliver and her family spent one year in Potchefstroom, South Africa, where Jim, her husband, had a research project. Upon their return to Maryland, Maria entertained us with bobotie (pronounced ba-boo-tea), a spiced minced-meat pie topped with custard, recognized as South Africa’s national dish. Maria’s Bobotie was my first
This King Cake with Tangzhong is the result of a culinary challenge. Several days ago, our daughter Sophia, who lives in New Orleans (NOLA) and is visiting Chicago while Weldon is recovering from knee surgery, said she missed New Orleans, where in February she would be eating king cake and partying at Mardi Gras events.
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After celebrating the holidays with our daughter Sophia in warm New Orleans, we returned to Chicago’s cold, snowy weather. Here, winter will hold us in its grip for another three months. After indulging in traditional Scandinavian dishes for several weeks, we are ready to put rich holiday fare behind us. We will sustain ourselves through
Comforting Black-Eyed Pea Soup with Spicy Cornbread Read More »
In our household, December meals are not usually vegetarian. But this year I included a dinner of Crispy Potato Pancakes with roasted carrots, labneh, and hot honey, inspired by Samin Nosrat’s recent podcast of Home Cooking, where she answered a question from a listener seeking advice on how to use four gallons of honey. Samin, a honey enthusiast, excitedly
Crispy Potato Pancakes — a New Twist on an Old Classic Read More »
This elegant Poppy Seed Coconut Cherry Cake is a perfect holiday dessert for a large gathering. Poppy seed and coconut layers filled with cherry-flavored pastry cream and cherries, topped with chocolate glaze, are worthy of celebration. This creation is based on plyatsok, a sweet pastry beloved in Western Ukraine. What is a plyatsok? Plyatsok (plyatsky,
Poppy Seed Coconut Cherry Cake –A five-layer plyatsok from Ukraine Read More »