Baking

Friday Try-day: Popovers

By Ashley Beck | February 22, 2013

photo by: stevewhitaker

photo by: stevewhitaker

A forecast of a cold and icy mix this evening has diverted me from going anywhere, and seeing how its been this way for quite awhile now especially compared to last years “would we even call it” winter, the cabin fever has started to kick in. Therefore, I’ve decided to put my excess energy to use. And with thyme and lemon in my fridge, I’ve been inspired to make popovers, lemon and thyme popovers. I thought if anything, the oven should keep the apartment warm and toasty, and the spare thyme and time I have can go toward this delicious cocktail I call The Thyme-ly Dalmatian.

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Sugar Doodle Vanilla Cookies Recipe

By Joanne Bruno | January 3, 2013

Sugar Vanilla Doodles


One should never underestimate the power of a sugar cookie.

Mere proximity to these cookies compounded with the frustration of being unable to open the puppy-proof container they were in drove my dog to devour an entire container of hermit crab food as an unfortunate replacement (the cap of which she was somehow able to pry open). I kid you not.

So while they may not be “fancy”, they are pretty much chewy, outrageously vanilla-infused cookie perfection. Certainly the kind of cookies that intense cravings are made of.

Photos: Joanne Bruno

Makes 2 dozen, adapted from Averie Cooks

St. Lucia Saffron Buns Recipe

By Patrice Johnson | December 13, 2012

Photo: macro man

Photo: macro man

St. Lucia saffron buns can be shaped in numerous forms. The most popular today are Lussekatter, Julkronor, and Julgaltar. Interestingly, Lussekatter are a reference to Lucia’s relationship with Lucifer and the cat-form witches were said to assume.

Adapted from Aquavit: The New Scandinavian Cuisine

Gluten-Free Almond-Cardamom Cookies Recipe

By Emelyn Rude | December 11, 2012

Photo: Cutting Board

Sugar Cookies. Chocolate Chip Cookies. Peanut Butter Cookies. Hazelnut Cookies. Gingerbread Cookies. We can’t get enough of any of them, but we thought we’d try some different flavors for this round of baking: almond, cardamom, and chickpea flour.

Subbing conventional flour for chickpea flour, this almond cookie recipe is not only simple and delicious but friendly for those on gluten-free diets. High in protein, chickpea flour can generally be found in speciality stores, as it’s a staple in Indian cooking. (It can even be an egg replacer in vegan recipes when mixed with equal parts water.)

Adapted from Yummly

 

Hovdessert with Chocolate Balsamic Sauce Recipe

By Patrice Johnson | October 23, 2012

Photo: Patrice Johnson

Photo: Patrice Johnson

Hovdessert is a Swedish meringue cookie that I first read about in my ancient copy of the Time and Life Cooking of Scandinavia. In Swedish, hov means royal and hoof.  This cookie is supposedly named for the court (think Pavlova), yet it looks very hoof like (at least mine do). The Chocolate Balsamic Sauce mimics a hard sauce and balances the sweet cookies with a bit of tart.

Swedish Princess Cake Recipe

By Patrik Fredriksson | June 6, 2012

Photo: Per Ola Wiberg

Photo: Per Ola Wiberg

One of the most traditional desserts in Sweden is Swedish Princess Cake. The original recipe has been around since 1930 and it consists of alternating layers of sponge cake, raspberry jam, whipped cream, and a thick pastry cream and topped with a layer of green marzipan.

It’s eaten during all of the Swedish national holidays, including Swedish National Day. Check out a recipe below for Princess Cake from Executive Pastry Chef Patrik Fredriksson of Norda Bar & Grill in Gothenburg, Sweden. Click here to read an interview with the chef himself.

Photo: thrownoverbored

Photos: Per Ola Wiberg ~ Powi and thrownoverbored

Snickerdoodle Biscoff Sandwich Cookies Recipe

By Joanne Bruno | May 24, 2012

snickerdoodle

If you haven’t heard of or discovered Biscoff spread, I’m not sure whether to tell you to run as fast you can away from this post or towards the supermarket to pick up a jar but at least now you’ve been warned. Biscoff spread is made from ground up Biscoff cookies (those cinnamon and graham cracker cookies that are given out on airplane flights.)  Both Trader Joe’s and Whole Foods now make a similar version that is called Speculoos spread that is equally delicious. While Biscoff is great eaten straight from the jar, here it’s turned it into a frosting of sorts and sandwiched it in-between two Snickerdoodles, which, with their cinnamon-sugar coating, are arguably one of the most delicious cookies out there.

Recipes

Chocolate Raspberry Tart Recipe

By Joanne Bruno | May 7, 2012

chocolate raspberry tart

This tart should come with a warning: “Proceed with caution!”

Its luscious chocolate ganache filling will reel you in while the raspberry preserve center is what will keep you coming back, bite after bite; sliver after sliver.  Cutting the richness so that you never think, “Oh this is too much” and instead  are constantly leering into the pan thinking, “Well, I suppose one more can’t hurt.”

It can’t. Read More

Recipes

Spiked Butterscotch Tart Recipe

By Saira Malhotra | April 27, 2012

spiked butterscotch tart

Butterscotch has a vintage-like presence in our dessert selections. It occasionally makes an appearance at the ice cream stand or perhaps takes the form of a hard candy (offered, no doubt, by the hands of a grandparent), but that is about it!

This week, I had the craving for something buttery and smooth. I sought a dessert that tasted like a Werther’s Original but with an ‘adult’ edge to it. What could fit the build better than a ‘spiked’ butterscotch tart? The result: a creamy toffee-tasting tart with a ‘hum’ of warm scotch.


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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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