This Pistachio Napoleon Torte is my twist on the traditional Ukrainian Napoleon. In my childhood, Napoleon Torte was the epitome of a fancy dessert made only for special occasions by my aunt Titka Maria or Mama. Years later, when I began working in Ukraine, I learned this torte was adored by other Ukrainians and prepared …
Pistachio Napoleon Torte – a Twist on a Ukrainian Classic Read More »
The annual appearance of firm red and green rhubarb stalks in farmers’ markets heralds that winter is finally over. Knowing rhubarb season is fleeting, I usually buy enough to fill my baking and cooking cravings. This year, it’s time for a Strawberry-glazed Rhubarb Yogurt Cheesecake. My affinity for rhubarb started early. In our first small …
I created this Cranberry Cream Tart to highlight cranberries, an underutilized fruit which plays a secondary role to savory dishes and rarely in desserts. Since learning about the importance of wild cranberries to the diet of Native Americans in my third-grade lesson on the first Thanksgiving and their use by Pilgrims as a ubiquitous condiment, …
It’s the middle of March and it’s snowing for the fifth time this month. The piles of snow will linger long after spring starts a few days from now. As I watched the white flurries outside the window this morning, I recalled that Scandinavians go to great lengths to keep spirits up in the waning …
There is wide discretion in recipe nomenclature. You can pretty much name a recipe anything you want. The usual practice, however, is that the name should indicate something about the ingredients and style of preparation. I named this dish a clafoutis despite knowing that the French are persnickety about naming classic recipes. Académie Française, the renowned …