We know there’s nothing in the repertoire of Hannukah treats that calls for either white chocolate or green tea, but here’s the thing: we had matcha white chocolate on the brain. On Dan’s latest trip to Japan, he brought back an amazing, never-before-seen-in-New York treat: green tea kitkats. And, a package of beautiful, earthy, matcha powder. And, we had a Hannukah party coming up. And, … Continue reading gelt.
Our love letter to autumn and its apples and its apple cider continues….with caramels. Apple cider caramels. The essence of fall, distilled into one, perfect, burnt-leaf-colored square. This recipe needs no introduction. It’s just perfect. No corn syrup! And a manageable yield! Surprisingly easy to make! And really, it’s genius. Reducing the apple cider to its essence is inspired: the scent of apples lingers in … Continue reading apple cider caramels.
The unseasonable 80 degree days that dragged dangerously close to October have finally given way to my favorite kind of days: crisp fall ones. In recent years, fall has become synonymous with trips upstate to Rokeby, and the moment I walk outside and find the cracked sidewalks of Brooklyn dressed in soft yellows and red, find the air’s cold enough to nip at my nose, … Continue reading apple cider donuts & puppets, oh my.
There are few things we relish as much as super sweet corn on a hot day in July. Often, when the corn is good enough (and in New York in July it’s always good enough) we’ll eat an ear, raw, before heading home from the Greenmaket — standing in the park, our bags of produce propped against our legs, the kernels cold and crunchy, sweet … Continue reading corn butter.
Black sesame ice cream — which we first fell for at the Chinatown Ice Cream Factory (along with pandan coconut ice cream!) — is one of our favorite flavors. Rich and complex, yet dry and never that sweet, it’s the perfect treat when we’re searching for something a little out of the ordinary. When we saw Max’s version on Serious Eats, we just had to make … Continue reading black sesame ice cream.
I spent the fall of 2004 studying in Bologna, and to this day, even so many years later, the mere mention of the city and its mothering region Emilia Romagna makes me slightly weepy. Perhaps Giacomo Leopardi said it best, about the beauty of Bologna: Io sospiro per Bologna…dove non si pensa ad altro che a viver allegramente senze diplomazie, dove i forestieri non trovano … Continue reading sorbetto di limone.
We’re just going to come out and say it: we don’t get the red velvet cake craze. Sure, it’s red. And thus, to some, pretty. But it’s red not because it’s got chocolate (a mere teaspoon in most recipes) but because it calls for an unhealthy dose of food coloring. Otherwise, it’s just plain old white cake. With an unhealthy dose of food coloring. Frankly, … Continue reading saint valentine’s.