Arkansas Black Apple Cobbler

IMG_9256

When Chef Diep Tran sang the praises of Arkansas Black apples on L.A. Weekly’s Squid Ink blog, there was no lack of enthusiasm: “The Arkansas Black’s siren song starts out bright and tart, then blooms with notes of nutmeg, coriander, vanilla and anise the longer it sits in cellar.” She points out that the apple is called the “Snow White” apple because of its “white flesh and ebony skin.” By the time I finished reading her post, I knew that if I ever saw Arkansas Black apples I would have to buy them. And sure enough, a week or two later, at the Atwater Village Farmer’s Market, I found them in a bin. I felt like I won the lottery.

Continue Reading

Al Di La’s Chocolate and Pear Cake

IMG_3325

There are people in this world who can read the same book over and over again. That’s hard for me because I view my time on this earth much like Dorothy views the red sand in the Wicked Witch’s hourglass, constantly sifting downward until there’s nothing left. I almost never read the same book twice (though I did recently re-read Cooking For Mr. Latte but that’s only because I’d just finished reading We Need To Talk About Kevin and, after that, I needed something that made the world not seem like a festering black hole of misery and despair; though I do recommend that book, I do).

Anyway, I’m saying all this because I have a similar attitude about desserts. Almond Cake notwithstanding, why make the same dessert again and again when there are so many desserts out there for you to try? In case you haven’t noticed, I make a different dessert for almost every dinner party. Well, did. See everything’s changed now because I just discovered the recipe for Al Di La’s Chocolate and Pear Cake on Smitten Kitchen and it may be my new favorite go-to fall dessert. I’ve already made it twice.

Continue Reading

Gina DePalma’s Creamy, Dreamy Ricotta Cheesecake

IMG_3251

For years, I’ve wanted to make a ricotta cheesecake. One time, long ago, I did it in a coffee mug–I was going through a weird phase of my life, then–but that was it. I never actually made a real ricotta cheesecake.

Then, this weekend, I was supposed to bring a dessert to a dinner party. The original plan was to bring a chocolate dessert, but the day before I had a sudden change of heart. “Can I bring a ricotta cheesecake instead?” I asked the host. The host said, “Sure.” I was all set to make the one out of Gina DePalma’s Dolce Italiano (a wonderful book) until I told Gina DePalma my plan and she let me in on a little secret.

Continue Reading

Chocolate Malteds

IMG_8813

Most people who buy malt powder do so to make malteds, not homemade everything bagels. But days after making those bagels, I found myself with a perfectly good carton of malt powder and, having made a chickpea stew for dinner, I figured: “Hey, we deserve some chocolate malteds.” Here’s the thing about chocolate malteds: you don’t make them with chocolate ice cream. You make them with vanilla ice cream and chocolate syrup.

Continue Reading

Let’s Make Profiteroles

IMG_2753

What does it profit a man to make profiteroles? Turns out: it profits a man a great deal. A woman too.

Profiteroles are happy little puffs that you slice in half, fill with ice cream and then drizzle with chocolate sauce. Sort of like little ice cream sandwiches, except they’re not sandwiches; they’re more like buns filled with ice cream. And making those buns (or puffs, really) is such a cinch, I could probably make a batch in the time it takes to write this post. And once you have them, all you need is ice cream and chocolate sauce and you’re ready to serve up an elegant dessert.

Continue Reading

Franny’s Toasted Almond Gelato

IMG_2615

Somewhere along the way, I lost interest in making ice cream. I didn’t lose interest in ice cream, just making it. So if I were to have a dinner party, I might make brownies and hot fudge sauce for brownie sundaes (as I did for an upcoming episode of The Clean Plate Club), but I’d buy the ice cream at the store and that was that. I was happy. I’d been there and done that with ice cream. But then a cookbook showed up from one of my favorite restaurants in all of New York (maybe in all the land), Franny’s, and there at the back was a recipe for one of the best ice cream/gelato concoctions I’ve ever tasted: their toasted almond gelato.

Continue Reading

Almond Cake with Plums

IMG_2263

“Take a risk or play it safe?” That was the question I asked myself the day before Besha Rodell and Rachel Shukert came over for dinner last week. Rachel I wasn’t nervous about. Even though I’d never met her before, I knew we’d click because we’re both musical theater geeks. The food would be secondary. I also knew I’d click with Besha, who I had met before (at Proof Bakery last year) but that’s not what made me nervous. What made me nervous is that Besha is a food critic. A food critic! Can you imagine cooking for a food critic? I was kind of freaking out.

Continue Reading
1 3 4 5 6 7 20