This Japanese cabbage and wheat pancake, also known as Japanese pizza, is both healthy and delicious.
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Upside-down cakes are simple, stunning, and taste as good as they look. You can whip up this festive showstopper in just thirty minutes. My mother learned to make it from her mother, and I have taken over the tradition now that she is no longer around to make it for our family gatherings.
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash.
This beloved Eastern European comfort food is fun and easy to make at home. You don’t need a pasta roller or other special equipment, just a mixing bowl and colander!
A pie without a pan, the galette is an easy and elegant dessert. I created this galette to make use of a bumper crop of black raspberries from my garden. You can substitute most any fruit or berry, but it’s hard to beat the decadent combo of raspberry and chocolate.
The original Italian hot pocket, the calzone was popularized by street venders in 18th century Naples as a pizza-on-the-go. Our ultimate King of Calzones is loaded with ricotta and cheddar, fresh broccoli, caramelized onions, garlic and red peppers, folded into a bubbly cheese crust.
Making pasta dough from scratch is simple. You probably already have the ingredients on hand.
Popovers are a uniquely simple and scrumptious treat that truly exemplify the magic of baking. A quick batter made from flour, eggs, milk, and salt rises up to 4 times their original size with no leavener other than water.
While I am not religious per se, making matzah is certainly a spiritual act for me. The fact that this type of bread has been prepared for thousands of years makes it an act that connects us to so many generations of our ancestors in such a profound way.
Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly Cheesesteak was a winner. It was such a hit that by 1940, the brothers had made enough money…