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Posts from the ‘Cakes, Pies & Tarts’ Category

Merengón con Crema de Leche Redux


If I’ve been quiet the last few weeks, it’s because I’m in the middle of packing up my apartment. In the musical chairs that is New York real estate, most people I know move every few years, but I’ve been living in the same place since college. It has been stressful but the clarity it has given me to let things go is incredible. I’ve also found a lot of things to hold onto. In that spirit, I remembered a post I had written when I was asked for and heirloom recipe. I immediately thought of my mother’s merengón. Read more

Rosca de Reyes

IMG_9769Every January 6th, on El Día de los Reyes, Santa Claus and reindeers are traded in for wise men and camels.  Celebrated throughout Spain and Latin America, kids leave shoes out along with grass and water for the camels in exchange for presents the Reyes Magos will leave behind.  Growing up, it was one of my favorite holidays because it meant having at least one more gift to open.  This year I forgot to leave my shoes out last night and if the camels came looking for straw they were disappointed but I still wanted to post my favorite recipe for Rosca de Reyes. Read more


IMG_0754Some posts take longer to write.  That’s how it was with these capitolios – vanilla cupcakes topped with meringue, dipped in chocolate, and shaped like Havana’s Capitol building (hence the name). Our parents used to buy them for my sister and I and for years she’d been asking me to make them.  Since her birthday falls in May, she always plans something outside and this year she chose a spot under the Brooklyn Bridge and next to Jane’s Carousel for a picnic.  I had no idea what to bring when she reminded me that I’d never gotten around to the capitolios.  Read more

Avery Island, Part 2


Now that I’ve talked about the Tabasco, I wanted to get back to the food and more importantly the people, because both were pretty great.  Waking up that first morning at the Marsh House, I opened the door and followed a cloud of bacon upstairs to large family style dining room just off the kitchen where Stanley Dry, Louisiana chef and food writer, was making breakfast.  Aside from the bacon that woke me up, there was chicory coffee, eggs, boudin sausage, fig preserves spiced with fennel and bay leaves, fried pies filled with persimmon jam or peaches sweetened with Avery Island honey, pain perdu dripping Steen’s cane syrup and trees dripping in Spanish moss on view from every window.  That was how we started every day and it couldn’t have been lovelier. Read more

Holiday Cookbook + Apron Giveaway


A few weeks ago, I decided to make Cannelle et Vanille‘s Aran Goyaga’s Swiss Chard, Pear and Gruyère Tart from her new cookbook, Small Plates and Sweet Treats.  I’m not sure how to describe this beautifully photographed book except to say that it glows.  It actually glows. Read more

Alfajor de Coco

In case you missed it, I posted this recipe for alfajor de coco on Devour the Blog and wanted to share it here.  Normally, having something this sweet on hand is dangerous – sneaking slivers on every trip to through the kitchen until it’s gone sooner than I’d like (or would ever admit to).  In this case, the tart just got better with each passing hour so I had extra motivation to keep walking until I could properly indulge.

Turning Three

I almost didn’t make a cake to celebrate Hungry Sofia’s third birthday, but then at times it felt like I might not make make it here period.  There have been a million distractions pulling me away from the kitchen the last couple of months. Inspiration is not hard to find if your writing a food blog – we all have to eat and I’m always coming across a new shop, book or market – but actually getting to the kitchen and working something out is harder, much less writing about it. I’ll get it just right in my mind then draw a complete blank when I’m actually sitting down and ready to do something about it. Sometimes I feel like a three year old, getting so over simulated she tires herself out at her own party and ends up face down, party hat askew, face covered in fosting. Read more


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