Nougat aux fruits recipe
Classie nougat honey, egg whites, and nuts is usually made with almonds, but we like to make it our own by adding pistachios and dried cherries or cranberries. If you...
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Marshmallow eggs recipe
At Easter, the team loves to make marshmallow eggs. When you serve them in all kinds of colors, they’re a joy to behold, especially for kids. We make different flavors...
Raspberry almond torte cookies recipe
With the sophistication of individual little cakes, these multicomponent cookies are sure to impress—perfect for special occasions or to cap off an upscale afternoon tea. The cookies are tender and...
Old world butter horns recipe
Butter horns originated in Italy and remain a favorite among Italian American bakers. Recipes for the filling and dough vary, but all butter horns feature a lightly crisp yet tender...
Blueberry almond polenta recipe
One of the things that I love most about polenta is that, despite its being nothing more than cornmeal, it feels luxurious. Compared to its down-home American counterpart, oatmeal, polenta...
Babka recipe
A funny name, babka, and a cake that comes from central Europe, brought to America and Israel. It deserves to be better known here, because it’s a beautiful expression of...
Raspberry, rhubarb and custard brioches recipe
We first came across brioche served as fresh fruit buns at Alice Trent’s bakery in Connecticut. It was summer, and she had crushed fresh local raspberries into the buns by...