a baking blog
In their original form, these were “Strawberry and Apricot Linzertorte Hearts,” adapted from a 1996 Gourmet magazine recipe. They’re the perfect Valentine’s Day cookie, or Christmas cookie, but I first made them in neither of those contexts. I stumbled across the recipe on Epicurious.com in …
One reason I became a practicing lawyer, rather than an academic, is that I like being given problems to solve rather than having to come up with the problems myself. I think I generally do best when I am given a specific challenge to guide …
I’ll admit it, sometimes my recipe ideas begin with an aesthetic vision, and the flavors follow. In this case, inspired by jewel-like plums, plumcots, and pluots at the Farmers’ Market, I had a vision of a tart topped with alternating half-moon plum slices in pink …
I own, let’s say, a fair number of cookbooks, and I have spent many many hours joyfully perusing my collection. From most books, though, I’ve probably actually made only three to five recipes. Sweet, by Yotam Ottolenghi and Helen Goh, is an exception. In the …
A few weeks ago, I brought some strawberry-rhubarb scones into the office, where they were quickly devoured. One grateful colleague told me, with some astonishment, that he had not realized that scones could be so “light.” (He was referring to the texture, rather than the …
The most popular photographs I have posted on Instagram have almost invariably depicted Ottolenghi recipes, or variations on Ottolenghi recipes. The one exception is the photo that appears on the home page for this blog–pieces of a Meyer lemon tart trimmed with rhubarb roses and …
This is a mash-up of two Ottolenghi recipes: The dough is adapted from the chocolate krantz cakes in Jerusalem (via Smitten Kitchen). The filling–crumbled halva + chopped walnuts + more walnuts whizzed with brown sugar, butter, tahini, and a bit of cinnamon–is inspired by the …