Provencal Classics: Pissaladière
A new take on the Niçoise classic – pissaladière. No anchovies in this one, but still plenty of caramelized onions, that are joined by sunny…
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Sour cherry and almond scones
These first non-bright, gray days of fall call on my nesting instinct. I make a big pot of tea (I stock up on Betjeman &…
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Russian-style gingerbread
Seems like everyone is making gingerbread this weekend, and who can believe it, it is a week before Christmas already! Completely snuck up on me,…
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Gruyere and apple pies
These are the sweetest and cutest pies to make for holiday parties. Shaped a bit like dumplings, they are filled with spiced apple filling which…
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Pizza dough fritter (with parsley & pepperoni)
I don’t know how the Italians from Naples feel about us butchering pizza dough this way but we used it to make fritter a while…
