pansitos para pascua.

Easter in my Italo-Argentinean household was unlike that of my friends, growing up. There were no basketfuls of plastic pastel eggs, nestled among shiny strands of green, no pink bunnies with pinker nubs for noses, no neon-colored peeps. There were no hunts for brightly colored jelly beans or tiny chocolates wrapped in crinkly purple and blue. That’s not to say we lacked for sweets (no … Continue reading pansitos para pascua.

memories. or, shepherd’s pie & snickers bars.

We recently acquired the Alice B. Toklas cookbook, and haven’t been able to put it down. It’s full of satisfying stories and imaginative recipes, both delicious. Tales of two World Wars, France, the US in the ’30s, Gertrude Stein. It’s just delightful. We’re only sorry to not have come to it sooner. We’ve come to the chapter titled Treasures, and Alice opens it by asking … Continue reading memories. or, shepherd’s pie & snickers bars.

torta de merengue.

We can see it now: Clara’s abuela, standing in her cool stone and ceramic kitchen in Córdoba, worn white apron tied around her waist, slowly, ever so slowly, patiently, ever so patiently, pouring a steady, remarkably steady, thin stream of sparkling white sugar into a bowlful of mountainous egg whites. She makes it seem effortless, and in some ways it is, having done it so … Continue reading torta de merengue.

dulce de membrillo (quince paste).

Late October brings an interesting addition to stands heaped with orange squashes and red apples at the Greenmarkets in New York: a  strange green fruit, seemingly under-ripened,  knobby and oddly leathery, with just the faintest unidentifiable smell of sweetness. Few farmers carry this elusive fruit, and finding one is an annual mission of ours. The fruit is quince, or membrillo. And we got lucky last … Continue reading dulce de membrillo (quince paste).