Calling all tahini lovers… I often have a jar of tahini on hand. It’s an essential ingredient for hummus and great for drizzling over roasted vegetables, though I had never really thought of using it in a sweet preparation. Somewhere along the way, I came across a recipe for tahini mousse. I had jotted down … Continue Reading
This is a recipe from way back in the archives that I’ve decided to revisit. Any bread pudding fans out there? The great thing about bread pudding is that it’s a way to prevent food waste, by utilizing leftover bread that might otherwise get tossed. Plus, it’s easy to prepare and delicious. At a minimum, … Continue Reading
I discovered this recipe for Yucatan coconut pie way back when I lived in Chicago. One of my very first cookbooks was Rick Bayless’ Mexican Kitchen, circa 1996. It’s practically falling apart from use, exactly what should happen to a good cookbook. Some of my favorite recipes from Rick (we’re on first name basis after … Continue Reading
Before we delve into canelé muffins, a word or two regarding their evolution. Canelé is a small, French pastry made from eggs, milk, flour, butter, and sugar, and flavored with rum and vanilla. It has a soft, eggy, custardy center with a dark, thick, caramelized crust. Canelé originated in Bourdeax, France, and is traditionally made … Continue Reading
I’m not a big dessert person and don’t necessarily love baking (unless we’re talking bread, now that’s my ‘bread and butter’). Sweets are simply not something I crave. Give me a square (or two) of dark chocolate (75% or higher cacao content, please) and I’m a very happy girl. That’s all I need. The thing that I … Continue Reading
