with Greg Patent, Award Winning Cookbook Author

Recipes

Best Rhubarb Pie

Best Rhubarb Pie

We have two huge rhubarb plants in our garden, and in mid-late May when the bright red stalks are at their tenderest, I make this pie. Rhubarb pie fillings are often soft and runny. The rhubarb contains so much water, you either have to add […]

Rhubarb Walnut Muffins

Rhubarb Walnut Muffins

These Rhubarb-Walnut Muffins are light-textured and easy to make. Fold together the liquid and dry ingredients, divide into standard-sized muffin cups, sprinkle with brown sugar, and bake about 18 minutes. The muffins dome up beautifully.

Fresh Pineapple Macadamia Crumb Cake

Fresh Pineapple Macadamia Crumb Cake

Quick! When you hear the word, “Hawaii,” what fruit pops into your mind instantly? Pineapple, right? For more than 100 years, pineapple was a major export of the Hawaiian Islands, but times have changed. To be sure, pineapple is still grown in the islands commercially, […]

Passion Fruit (Lilikoi) Chiffon Pie

Passion Fruit (Lilikoi) Chiffon Pie

I think I fell in love with passion fruit before I even tasted it. I say this because when I did finally eat some, mingled with papaya, I felt as if I were reliving a forgotten moment from the past: the tang, the seeds, the […]

Chocolate Mousse Tart

Chocolate Mousse Tart

Every so often I get a certain dessert idea into my head and start scribbling down possibilities on a piece of paper. No, I don’t run to my computer to type. I find that writing things down on paper takes longer and gives me enough […]

Double Boiler aka Bain Marie

Double Boiler aka Bain Marie

Have you ever been confused by the term double boiler? Or its French equivalent, Bain-marie? According to cited references in Wikipedia, Bains-marie were originally used in alchemy as a way to heat substances slowly and gently. The name derives from medieval Latin balneum Mariae, literally […]

Apple Pie with Kate McDermott

Apple Pie with Kate McDermott

Duncan, Kate, and Robin. Duncan McDermott Graham (Kate’s son), Kate McDermott, and Robin Jacobs, the three musketeers of The Art of the Pie workshop. It’s rare that I get to take classes from a professional baker because I’m the one who usually gives the classes. […]

Cornish Spamwich

Cornish Spamwich

Two stories today. One about the power of yeast and the other about a gift of food during World War II. Both come together in a sandwich. But first, something pretty to look at. When I first wrote about Cornish Splitters in 2011, I found […]

Olive Oil Citrus Cake

Olive Oil Citrus Cake

One of my favorite recipes using extra-virgin Italian olive oil is in this citrus olive oil cake that I adapted from a recipe by Anne Quatrano in Food & Wine Magazine. I have always made this cake with a Ligurian olive oil, but I didn’t […]

Cheese Soufflé

Cheese Soufflé

Cheese Soufflé Serves 4 Tall and majestic, with a crusty exterior and a super creamy interior, this is the quintessential French cheese soufflé. You make it the classic way with a thick béchamel, whisked in egg yolks, stiffly beaten whites folded in along with shredded […]