Weeknight mean easy suppers I can put together with little fuss. Chicken curry is my favorite (as well as Spanish-style arroz con pollo, rice and chicken.) During green almond season, the dish gets an added surprise, cooked green almonds Chicken curry with green almonds, carrots and turnips has the contrasts of textures and tastes that makes dinner memorable. The chicken and rice are rich flavors balanced by the sweetness of the carrots, raisins and turnips.
Tuesday, December 05
Frøsnapper Danish Marzipan Pastry Twists
The frøsnapper is a twist of Danish pastry filed with marzipan cream that’s dipped in poppy and sesame seeds before baking. Danes eat this buttery, crunchy, nutty and almondy pastry as a snack with coffee. In my next life, may I come back as a kid who eats frøsnapper after-school each day. Although making Danish pastry is a small project, frøsnapper are easy to make. Give yourself a couple of days to produce these. Make
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Saturday, July 29
Ajo Blanco
When the heat blisters, no one wants to cook. Instead we rely on cold foods especially refreshing soups that require no cooking at all. None is more so than Ajo Blanco, a soup of Spanish origins made from almonds, bread and olive oil. Jump to Recipe Most Spaniards probably know how to make this soup without a recipe. I find that a recipe helps a great deal. I start by selecting the bread and removing
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Tuesday, January 25
Petits Coeurs Almond Cheesecakes
These Petits Coeurs Almond Cheesecakes are just the way I like dessert, creamy but not too sweet. Almond paste adds richness and its distinct amaretto flavor. There is no crust on these little cakes. A light coating of breadcrumbs help the little cakes release from the pan. The batter cooks quickly. You’ll have perfect dessert in no time. When making this or any cheesecake, soften the cream cheese at room temperature before you start. If
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Tuesday, August 31
Apple Almond Galette
This apple galette is my go-to, all-time favorite dessert to make for company. Super crisp crust with lots of flaky layers. Fruit that develops an intense flavor. Leftovers taste as good for breakfast, if you don’t refrigerate the tart. (The crust gets soggy and there is no reheating technique I’ve discovered that revives it.) Jump to Recipe This wonderful crisp galette owes its success to many tricks I’ve learned over the years. First the dough,
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Saturday, August 28
Glossary of Italian American Bakery Specialties
Pignoli, amaretti, sfogliatelle. Oh My! Are you as mad for Italian cookies and pastries as I am? If so, you might enjoy this Glossary of Italian American Bakery Specialties that I put together for armchair or genuine travel. Growing up in New England, where a sizeable percent of the population claims Italian heritage, I was exposed to Italian sweets from a young age. My appetite for nutty things comes from eating Jordan almonds, biscotti and
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Tuesday, July 13
Watermelon Burrata Caprese
When a watermelon arrives in our kitchen, we get busy. Make room in the fridge. Dispatch the orb into manageable sections. Think of ways to use it. Cubes for snacking, fat slices for dessert and hot-weather salads. This Watermelon Burrata Caprese is a riff on the ubiquitous mozzarella, tomato and basil salad. Fresh basil brings out the delicate flavor of ripe sweet watermelon. Luscious burrata cheese balances the sweetness and peppery roasted almonds make the
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Thursday, May 13
Green Almond Relish
During the brief season when green almonds are available, I look for as many ways to use them as I can. Most often they are eaten fresh as a snack in countries where almond trees grow. But I’ve rediscovered old ways of serving them (cooked in stews) and new ways to eat them raw. This Green Almond Relish adds a sour crunchy note to cooked vegetable salads such as the beet salad pictured here. Use
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Wednesday, May 12
Asparagus, Whipped Feta, Poached Egg with Green Almonds and Almond Crumble
Green almond season has me thinking of ways to use this symbolic food, the first fresh green thing to appear in many orchards. This Asparagus, Whipped Feta, Poached Egg with Green Almonds and Almond Crumble is exactly what we like to eat right now. Asparagus are plentiful. David Brown’s chickens are back to laying their fabulous eggs. And crisp sour green almonds add a nice fresh crunch. In early spring, in regions where almond trees
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Thursday, March 04
Mocha Marzipan Truffles
Thinking ahead about Easter and the treats to serve? I’m a lifelong fan of marzipan, which is made from blanched almonds, sugar and some liquid sugar to make it malleable. The combination of marzipan and dark chocolate in these Mocha Marzipan Truffles is a natural. (They look like Easter eggs from Mars, where we might fine new friends.) The rich toasted notes of good-quality bitter chocolate balance the sweet almond flavors. When spiked with a
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
