Nougat is a chewy nut confection with roots back in the Roman Empire, only more likely first crafted in what is now Turkey and Greece rather than Italy. In my early days as a pastry cook, I remember wanting to master this challenging mixture of hot sugar and honey...
Every year I try to sneak a stollen in my Christmas-time baking. I view it as my "naughty dough," a nod to a Kurt Vonnegut story. It also serves as a narrow window to my birth country, Germany. To me, it's a baby Jesus bread, whose fruit and nuts give it...
Pane Arrubiu is a raisin saffron bread baked in the Mediterraenean. Two events led me to put my hand to it. First, meeting Sardinian baker I met on Facebook intrigued me with a recipe. And then I took baker James Lahey's class "one...
Torta Caprese is a almond and chocolate torte from the Island of Capri. Akin to flourless chocolate cake, it's made with butter, sugar, eggs, and covered with a hard chocolate glaze. Having recently tried a sample, I tried to replicate the cake with olive...
For a long time I'd wanted to make an unusual terrine, something not usually found in the palate of charcuterie. So I took my standard formula and just adjusted the meat, cuts, fat content and made the profile on a Moroccan spice quotient with nuts and dried...
