Tag Archives: baking

Nibby Hazelnut Cookies

Cocoa nibs are roasted cocoa beans that have been fermented, roasted, shelled out of their hulls and crunched into little bits. If you’ve read reports that claim chocolate is good for you (tell me more, newspaper man!) they’re talking about … Continue reading

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Parmesan-Rosemary Popovers

My grandmother Catherine regularly set out warm batches of popovers on her holiday table, big bombastic puffs of air and eggy dough. As a result, I’ve been powerless to resist their crispy-chewy charms since childhood, trooping to out-of-the-way cafés who’ve … Continue reading

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Soft Pretzels

Yes, real soft pretzels. Pillowy-soft on the inside, and a golden, chewy, salty exterior. Better than the NYC twists of my childhood memory, better than the ballpark, far better than you’d expect to actually pull off at home. I made … Continue reading

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Oatmeal Scones

With origins in Scotland, scones got their start as humble griddle cakes (by some accounts, they get their name from the Gaelic sgonn, or “shapeless mass”) made from barley meal, oats and/or flour. While they’ve maintained their slightly rough-hewn texture … Continue reading

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Tomato Tart Niçoise

The tomatoes are finally shining around here, and I’ve been serving them up in plain slabs, naked and unadorned save for a dusting of salt and pepper. After awhile, I figured even perfect tomatoes might like to get a little … Continue reading

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Plum Walnut Cake

This is a quiet little cake, a simple one-layer affair with a buttery, coarse-grained crumb from almond meal and walnuts, moistened with tart-sweet plums. It comes from one of my favorite cookbooks, Kitchen Diaries, a year-in-the-life chronicle of an affable … Continue reading

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Fresh Fig Tart

Figs first arrived in California by way of the Mediterranean, cultivated by Franciscan missionaries along the Camino Real (“Royal Road”, in Spanish), a 600-mile thoroughfare that linked the missions, pueblos and presidios. These days, El Camino Real bears more Silicon … Continue reading

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Pasta Frolla

Pasta frolla is Italy’s take on sweet shortcrust dough, with a tender, crumbly texture that’s closer to a sandy cookie or shortbread than the flaky crusts of American-style fruit pies or French pâte brisée. It’s a breeze to prepare in … Continue reading

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Berry Cobbler

For something like 40 years, my grandparents hosted a neighborhood barbecue on the Fourth of July. The party was a multi-generational affair, with gangs of little kids running around, and my father or an uncle manning the grill. There’d be … Continue reading

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Chewy Oatmeal Cookies

In the cookie taxonomy (sandy, chewy, cakey, nutty, etc.), these little tasties are unusually classified, simultaneously in the thin and chewy categories. And where you might expect raisins, a classic touch, there’s sweet-tart dried cherries and rich bits of chocolate. … Continue reading

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