My Mother’s French Silk Pie from Alex Hitz

My Mother’s French Silk Pie from Alex Hitz

In Wednesday’s cookbook review for The Art of the Host, I noted that the 100 recipes in the book are gathered into twelve chapters for holiday events. The first holiday in the book? Thanksgiving. Dessert for author Alex Hitz is cardinal so he has three for this...
Victoria Sponge Cake from Leon Happy Baking

Victoria Sponge Cake from Leon Happy Baking

    This cake appears around the world, from London to Sydney. It is the perfect “Afternoon Tea” cake. The cake itself is fairly dense and is not frosted. Instead, the layers are separated by whipped cream, berry jam, and fresh berries. If fresh berries are...
Guinness Malt Cake

Guinness Malt Cake

  When people speak about Guinness, they just say Guinness, not beer. Guinness is a rich Irish stout beer. Stout? That just means strong. And strong Guinness is. When you take a sip, you know it is not Pabst Blue Ribbon. The flavor is so distinct and so intense,...
Basque Trifle from Basque Country by Marti Buckley

Basque Trifle from Basque Country by Marti Buckley

  The Basque region in Northern Spain [and a wedge in Southwestern France] is an intriguing area. Different language, distinct culture. Analysis of genetic pattern indicates that the Basque people are an indigenous group that has been there for several millennia....
Rugelach from Gil Marks

Rugelach from Gil Marks

    Ah, rugelach. Some people call this a cookie. Jewish culinary maven Gil Marks did. But for me, rugelach is a food until itself. These are wonderful pastries, with soft cream cheese cookie dough and a filling that can be made in dozens of ways. That...