Lizzie’s Persimmon Pudding
Every fall, I wait with baited breath for the arrival of the gorgeous, bright orange persimmons at the farmers market. Persimmons are my absolute favorite fruit. I love them crisp and sweet, like the slightly squat Fuyu. I love them meltingly soft and luscious, like the acorn-shaped Hachiya we'll
Simple Roasted Delicata Squash
Here's an alternative for the far too cloying candied yams for your Thanksgiving table. To my absolute delight, the tender and delicate Delicata squash seems to be everywhere this year, far more than years past. If you've ever wonder what to do with them, try this recipe. Actually, this is so easy
Not Your Mom’s Sugar Cookies – I teach!
Not that I’m saying there’s anything wrong with yo’ mama’s sugar cookies. (Really, feel free to send some my way.) But you don’t need a class on that, do you? Oh, wait, you don’t know I teach? Well, now you do. I occasionally teach classes at the new Love Apple Farm’s...
Gina DePalma’s Baci di Cioccolato
I have a soft spot for Italian cookies. They are not delicate, intricate confections like the French macarons or madeleines. Italian cookies are made of sturdy stuff, like biscotti that will break your teeth if you dare to eat them without first dunking in coffee to soften, but somehow, when faced
Pumpkin Cheesecake in-a-jar
Just in time for Thanksgiving, here's an adapted version of my popular Cheesecake in-a-jar recipe, this time with pumpkin, and with a crust made from ginger snaps. It's a perfect make-ahead dessert recipe that comes together super quickly in your food processor. Plus, you can gather up cute jars ...
La Mamma And Her Braised Rabbit
That's Mamma herself, giving me the very simple recipe for her famous Coniglio al Rossesse e Olive. How I got this footage was not so simple. When everyone from Michelin starred chefs, world famous food writers, to even your lowly line cook friends on the Côtes d'Azur all tell you to go eat at the
How to make (almost) perfect canelés using silicone molds
Note: This post is Thinglink-ed, pass your mouse over the images to find out more. So, you heard me going on and on about how to make the perfect canelés. You got all excited and about to roll up your sleeves and head into your kitchen to play. Then you got to the part about how you'd need these ...
Pim’s 2010 Holiday Gift Guide
Come to think of it, I probably should call it Things-I-Love-And-Use-Myself-That-Will-Also-Make-Great-Holiday-Gifts Guide. I know it's long and cumbersome, but it tells you so much more about the things that go into this guide I've put together for you. But before we even get to the guide itself,
Gallery: Favorite Jazz Fest Eats
Cochon de Lait Po’boy. The Best Po’Boy at the Fest. Get one early or you’ll be sorry! (at Food Area 1)
Canelés (Cannelés) de Bordeaux – the recipe, the madness, the method
Note: This post is Thinglink-ed, pass your mouse over the images to find out more. " Though this be madness, yet there is method in't. " - William Shakespeare, Hamlet. Yes indeed there is, and it nearly drove me mad on the way to it. If you followed me on Twitter or Facebook, you couldn't have ...