Sticky, Gooey, Creamy, Chewy

Wowie, wow, wow, WOW!!! Dorie’s Cranberry Lime Galette packs a huge wallop! To be honest, I didn’t expect such a bold, “in your face” punch of flavor – but I got one. This galette is the simplest thing in the world to make, but make no mistake, there’s nothing …

The tide has definitely started to turn, weather-wise, for us down here in the Sunshine State. The temperatures this past week have actually dipped down into the 50’s a few times. From April through October, I long for this respite from our oppressive heat and grueling humidity, however short-lived …

In the three years that I have owned Dorie’s Baking: From My Home to Yours, her Cranberry Shortbread Cake flew completely under my radar. I probably never would have noticed it, much less baked it, if it hadn’t been this weeks TWD pick. Why? Well, first of all, because …

This little pasta dish was so darn easy to make that I’m almost embarrassed to tell you about it. Seriously. It took hardly any time, much less skill, at all. But then I realized that it is precisely because of the dish’s simplicity that I had to share it …

I’ve eaten a lot of flan in my day – maybe hundreds of pounds. I’ve eaten it in Mexico, Puerto Rico and in numerous other Caribbean locales. I’ve also eaten it Cuban-style, thanks to an old college roommate whose family was from Cuba. I’ve ordered it in every Latin …

I know that today is Sunday and I’m supposed to post a recipe for La Tavola della mia Famiglia. But it’s also Halloween, and I couldn’t let the occasion pass without sharing a few spooktacular pumpkin recipes from the SGCC archives.
Enjoy!

Most of the time, I love the idea of apples more than I love the actual apples themselves. They’ve never been one of my favorite fruits. It’s what they represent – cool, crisp Autumn days, the heady aroma of cinnamon and spice wafting through the house from a baking …

One of the things I love about native Italians is that they say what they mean, and they don’t mince words. Take these cookies, for instance. They’re called Brutti ma Buoni, which means “ugly, but good”. Don’t you love it? These unassuming, delicate little puffs of meringue studded with …

One of the many things I love about Dorie’s recipes as that most of them are pretty forgiving. That is to say, that when I’m not paying attention and screw something up, I can usually fix it and no one but me ever knows. Case in point: this …