Before every trip, I always try to learn about the local cuisine of the place I’m going to. While reading about Mallorcan food — which is wonderful and combines Spanish...
Tiramisu – beautiful, beloved, and long out of reach for me in its classic form. Too many elements of this dessert need to be just right – crisp and airy...
Classic mascarpone is an Italian creamy cheese originating from Lombardy, especially popular in the Milan region and surrounding areas. Unlike hard cheeses, it is neither aged nor pressed. Mascarpone is...
This is an exceptionally creamy, soft, dairy-free cheese made from soy yogurt and coconut milk. You can enjoy it as is, use it to make spreads like Liptauer, or incorporate...
This is my go-to blend of gluten-free flours made from whole grains. I use it for feeding my sourdough starter, baking bread, pancakes, and pies — so I usually prepare...
Cream soups are a wonderful way to eat more vegetables. They give familiar ingredients a completely new character — smooth, creamy, and gently flavored. Think about it: a cream soup...
Rhubarb — you could say it’s the first “spring fruit” you can bake pies with, although technically, it’s a herbaceous plant and a relative of buckwheat.Its thick stalks have a...
Summer Galette with a Delicate, Crisp, Buttery Crust and Fragrant Strawberry Filling — what could be better?! A galette is a simple free-form tart made with seasonal fruit or berry...
If you’re going to go through the effort of cultivating a natural gluten-free sourdough starter, let it be for real bread. This is a foundational recipe for whole grain gluten-free,...
The Burnt Basque Cheesecake originated in San Sebastian, a city in the Basque Country of northern Spain. It was created by Santiago Rivera, the chef at a cozy bar called...
