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Fior di Sicilia, an Italian essence that translates to “flower of Sicily,” was used by our friend Ruth’s mother to flavor almost everything she baked. Biscotti, brioche and sweet breads, cookies, cheesecake, angel/pound/sponge cake, pie, macarons, meringues, yellow and white cakes got the fior di sicilia treatment, especially during the holidays. Ruth’s mom no doubt…
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[1] Classic nachos (photo by Chee Hong | Wikipedia). [2] International style: Japanese nachos, made with rice chips and spicy tuna (photo © RA Sushi). Today is National Nacho Day, and our tip is: Go where no Mexican nacho has gone. The appeal of Tex-Mex nachos—crunchy, creamy, spicy—cannot be denied. But how about fusion…
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[1] You can use a standard top crust or exercise your creativity. Apple Cherry Slab Pie with a lattice top. Here’s the recipe from Taste of Home. [2] Raspberry Pecan Crumble Slab Pie (here’s the recipe) from Driscoll’s. [3] An Apple Slab Pie. Here’s the recipe (photo © Vermont Creamery). [4] How about a Blueberry…
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