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
Curry night @ The Picnic Basket – a fundraising for Thai flood victims
It’s not easy to cook a hot meal in 5ft of floodwater. This Sunday November 13, my friends at the Picnic Basket, the Penny Ice Creamery and I will take the time to appreciate our warm, dry kitchen by making a delicious Thai curry to benefit the people of Thailand who...
More summer classes: mid-summer jams, Thai curries, tomatoes, and, yes, more macarons!
I’m having so much fun teaching at Love Apple Farms’ gorgeous teaching kitchen space I’m adding more classes to fill up the summer schedule. Check them out. Mid-summer Jamming, Saturday, July 23, 12pm-4pm White peaches, yellow peaches, nectarines, plums, pluots, mid to late summer is the time for
More classes at Love Apple Farms this Fall
Macaron Madness Workshop – October 15 & November 5, 11am-3pm There are two upcoming macaron workshops to add to our super popular series at the farm this Fall. (One is coming up this weekend, and there are even a couple more spaces left if you want to join us.) If you’re...
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 ...