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This recipe comes via Chef Jennifer Abadi and Zabar’s. The aromatic, citrus notes of cardamom add flair to a simple cake. Preparation time is one hour; the cake yields eight to ten servings. RECIPE: FLOURLESS PERSIAN PISTACHIO CAKE WITH CARDAMOM SYRUP Ingredients Dry Ingredients 2 cups shelled, unsalted pistachios 1 cup matzoh meal ¾ cup…
Continue reading “PASSOVER: Flourless Persian Pistachio Cake”
Baby Cakes cake pop maker. Photo courtesy Baby Cakes. If you’ve never made cake pops but would like to if it were easy, the Babycakes Pop Maker is a fool-proof, inexpensive appliance that make round balls of cake. The original cake pops recipe involves baking a cake, crumbling it into a large pan, adding…
Continue reading “TIP OF THE DAY: Make Cake Pops & Cake Balls”
We’re cooking up some food fun for tomorrow, April Fool’s Day. This year, it’s trompe-l’oeil food. Trompe-l’oeil (pronounced trump LOY), French for “deceive the eye”, is an art technique that creates the optical illusion that a piece of two-dimensional art exists in three dimensions. You may have seen some amazing sidewalk art that fools you…
Continue reading “April Fool—It Isn’t Tomato Soup & Grilled Cheese (Orange Pound Cake Recipe)”
The clever media relations people at DoubleTree by Hilton know just how to get a busy writer to take time from the editorial calendar* and apportion it to them. Because you’ve got to love people who send you delicious chocolate chip cookies. In thanks, you’ve got to write about them. So here goes: DoubleTree guests…
Continue reading “PRODUCT: DoubleTree Chocolate Chip Cookies”
Some might think that we publish too many cheesecake recipes. But when cheesecake is one’s favorite comfort food, how many are too many? Plus, we need to get our last licks: “Cheesecake season” concludes at the end of spring. The dense cream cheese cheesecake we favor is too heavy for summer. So this may be…
Continue reading “RECIPE: Cookies & Cream Cheesecake”
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