A year ago, I asked for a madeleine pan for Christmas.
When I asked for it, I knew it was an unnecessary specialty kitchen item that I would probably use about twice before burying it in the cabinet. I wanted one anyway, because the adorable pictures of madeleines that were popping up in my social media were filling my head with thoughts of what my life could be like with a madeleine pan. I could make matcha madeleines! Chocolate madeleines! Pink strawberry madeleines dipped in white chocolate! You get the thought process. Continue reading “Gingerbread Madeleines”→
I like having a simple loaf of something sweet and homemade around, not only because it makes snacks and breakfast so much more special, but also because it gives me an occasion to invite someone over for a slice and some tea. Continue reading “Thomas Keller’s Grapefruit Cake”→
If “America runs on Dunkin”, Italy runs on tea cookies. A common breakfast is a few plain, crunchy cookies with a shot of espresso or maybe a cup of tea. In my house, the breakfast cookie of choice is the “S” cookie you can find just about anywhere now, even in CVS. Given you know it’s time to change when your “Italian” breakfast cookie is available in CVS, I decided to make some real Italian breakfast cookies for my mom, sans yellow dyes 5 and 6. Continue reading “Crumiri di Casale”→
I never thought I’d say it, but I’m tired of eating figs. There’s a rather anemic tree in my neighborhood in Sicily that invests all of its energy into pumping out extremely sweet, juicy, and perishable figs, and our fridge is full of them. Due to the fact that my siblings don’t like figs, my 86-year-old nonna and I are tasked with consuming them.