Espresso and Nut Sponge Cake from Gizzi Erskine

Espresso and Nut Sponge Cake from Gizzi Erskine

Sometimes it is fun to confuse people. At her cooking school in New York City, Cooking by the Book, Suzi employs a staff of twenty with many professional chefs. We offered one of them, a superb dessert maven, a bite of this cake. He tasted, he smiled, then he scowled....
Sweet Potato, Gruyere, and Pecan Gratin

Sweet Potato, Gruyere, and Pecan Gratin

In John Whaite’s wonderful Perfect Plates in 5 Ingredients there is this rather interesting recipes. John notes that not even he needs meat to make a meal, or at least not every meal. This most hearty gratin will lower your appetite and elevate your satisfaction...
Candied Pecans from Nuts by Patrick Evans-Hylton

Candied Pecans from Nuts by Patrick Evans-Hylton

Ever had a recipe you could not make? Ever? Over and over again? I love candied nuts and I have tried recipe after recipe. From books, from friends. And they were all disasters. Some disasters so bad that I had to throw away the pan, hide gooey or burned results from...