An tradtional Italian dessert: Biscotti and a glass of Vin Santo.
I love baking biscotti for family events and potluck parties, and especially during the holidays, when I make several batches and ship them as presents to family and friends. They are perfect gifts to make on a small budget, and they travel very well.
Cantuccini di Prato, the traditional Tuscan name for the biscotti we make, are the real reason Italians start drinking at a young age. Usually grandparents are to blame. Well… at least in my case!
Continue Reading Toasting Grandma’s Biscotti
Emeril's Butternut Squash Cobbler
Butternut squash risotto. Butternut squash soup. Roasted butternut squash. My diet has been full of the stuff ever since I invested in a bushel bag of butternuts. But since there’s only so many bowls of soup one person can eat, I needed to branch out. Enter Emeril’s recipe for Butternut Squash Cobbler: Use the last of the season’s squash to throw together an impromptu dessert easy enough for a Wednesday night.
And here to show you how, a special guest: my mustached sidekick/sous chef, Bertram the Butternut Squash.
Continue Reading Cooking The Channel: Emeril’s Butternut Squash Cobbler
Enjoy the combo of sweet potatoes and marshmallows AFTER your turkey. (Photo: Tom Censani)
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Marshmallows are dessert. They’re made of sugar and are positively dreamy when floating in a cup of homemade hot cocoa. They’re probably at their best when charred on an open flame (on a stick found in the woods, of course) stacked on a piece of slowly-melting chocolate and smooshed between two graham crackers. Or, if you’ll admit to certain guilty pleasures, marshmallows are pretty fabulous when melted with butter, mixed with cereal and formed into Rice Krispie Treats. There are endless ways to enjoy these sweet, springy confections, but the dinner table is surely not the best place to showcase them.
Enter the ubiquitous marshmallow-topped sweet potato casserole. Surely invented to trick kids and adults into eating a not-so-popular tuber: the sweet potato, Sweet Potato Casserole is featured prominently on Thanksgiving tables and in womens’ magazines — right next to the canned onion-topped green bean casserole — this time of year. Well it’s high time we put marshmallows back where they belong, on the dessert buffet, and the can take those sweet potatoes with them.
Continue Reading Fall Fest: Sweet Potato Cupcakes
I Scream Cakes bakes the scariest things you've ever seen!
Halloween is right around the corner! When you take a break from raising some hell this weekend and start craving sugar, leave the humdrum candy to the kids and try making something more creative. Like this Peanut Butter-and-Chocolate Ice Cream Cake I Scream Cakes shared on our Facebook wall. This eclectic cake shop was featured on the ice cream episode of Food(ography), owner Kerry Soraci the creative mind behind the Deer Cake we featured on back in June.
If this one’s too ambitious for your taste, we’ve got plenty more ideas for spooky sweets.
Continue Reading Last-Minute Halloween Treats!
Pear & Chestnut Verrine Flavored with Rum Anejo, from Tribeca Grill
Last Saturday, over 50 pastry chefs from New York City restaurants and bakeries competed at the Sweet event, part of the New York Wine and Food Festival. It was a fantastic confectionery spectacle, featuring some truly unique sweet treats.
Continue Reading Unique Sweets
Tyler's Ultimate Caramel Apple Pie
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Let’s face it, apples go a long way in making up for the fact that there are no more strawberries, no more zucchini or corn and no more tank tops and flip flops. During this week of Fall Fest 2010, we’re talking about apples, the generous fruits that see us through the transition of summer-to-fall. An apple, dusted with cinnamon and simply baked, tucked under a buttery crust or a thick layer of spiced crumb topping, or cooked down into a sweet applesauce is quite possibly the most comforting food of all. Forget meat loaf and mac and cheese, nothing conveys warmth and coziness like a an apple pie, like Tyler Florence’s Ultimate Caramel Apple Pie, above. Here’s a roundup of some of the most tempting apple desserts out there — some of yours, some of ours — that are sure to escort you into the colder months, and will make you forget about your flip flips for another year.
Continue Reading Fall Fest: How ‘Bout Them Apples?
Elegant, simple, and much easier than turning those peaches into a pie.
As much as I love entertaining, I find it just a wee bit difficult to commit hours to my kitchen when everyone is outside enjoying summer. I want to heed the call of the margarita, of the ribs, of just about anything that happens outside during those warm summer evenings filled with great food and even better company. Who can blame me?
And yet I can’t just open a package and call it a day. That just wouldn’t be me. I’m always on the search for something special, an act that takes the everyday and elevates it slightly. When I found myself with extra peaches that wouldn’t have lasted another day I put my thinking cap on and got to work. When fruit is this ripe, juicy and fragrant there’s not much you need to do. Heck, there’s not much you can do other than slice it and serve over your favorite ice cream. And yet the thought of bowl + scoop + fruit didn’t excite me as much as it normally does. Enter the terrine.
Continue Reading Matt’s Ice Cream Terrine with Sautéed Peaches
Dave Lieberman's Blueberry Pecan Crumble
Last week we received a huge shipment of fresh blueberries. They were sweet and delicious on their own, but I was stumped as to what to make with them. You guys had some pretty strong opinions. (Sorry, I don’t can my own jam—I leave that to my mom, and did freeze some for later.) But ultimately I decided to make Dave Lieberman’s Blueberry Pecan Crumble. And this is why:
Continue Reading Cooking: Easiest. Dessert. Ever.
David Rocco takes a break as food bloggers have at it
No Roman holiday in the cards for your summer? How about a quick weekend staycation with three tribute recipes that are about as irresistible as Mr. Rocco himself…
Continue Reading Food Bloggers Cooking: David Rocco
Sour cherries, fresh from the tree
I can’t get enough of sour cherries. Growing up in Ohio, I’d spend the first half of June up in the cherry tree, reaching for every last can’t-help-but-pucker gem. Even with my “one for the bucket, two for me” mentality, my family ended up with loads of cherries that would find their way into pies, jam, cobblers, muffins and more.
Continue Reading Picking: Sour Cherries