I first baked “Open Sesame Pie” in 1954 soon after the recipe won the Grand Prize of $25,000 at Pillsbury’s 6th Grand National Bake-Off. As a 15-year-old, I just had to bake this pie because of two ingredients: sesame seeds and dates. I grew up […]
I went wild over this cake when I tasted it for the first time at Bell’s, a French bistro in Los Alamos, California. Its butteriness and shortbread-like texture are what made me an instant fan. How can a cake with only four ingredients be so […]
Here’s a special dessert for Valentine’s Day. It’s a special kind of soufflé — a flourless gluten-free cake, actually — that is meant to fall before serving. How much fun is that? It’s similar to a classic soufflé batter but contains a goodly amount of […]
When’s the last time you made ladyfingers? What? You can’t remember? And what the heck are they, anyway? Well, they’re sort of finger-shaped sponge cakes made from an airy batter of beaten egg yolks and egg whites and cake flour. I learned how to make them watching Julia Child on the French Chef episode “Introducing Charlotte Malakoff.” I get a thrill whipping up whites and yolks, and Julia made everything look so easy, I decided to try my hand at them. You can watch this episode on Amazon.com. Julia Child, The French Chef, Season 3, Episode 10.
I am completely smitten with a smashing new cookbook on Russian cooking, “T-Bone Whacks and Caviar Snacks” (2018, University of North Texas Press), written by Sharon Hudgins, a Russian scholar and former University of Maryland professor. Sharon and I have known each other for many […]