Even before the holidays get started, I always make sure that I’ve got all the ingredients on hand to make one of my very favorites desserts: Panforte. Honey, cocoa powder, almonds and hazelnuts I usually have around, for sure, and I make sure to make a batch of candied citron when I find citrons at the market, too.
Over the years, I’ve gotten many questions about substituting ingredients in recipes. Other times, people want to reduce quantities of ingredients. The main questions I get about substitutions are: Can I reduce the sugar in a recipe? How can I make a recipe gluten-free? Can I make this with a different kind of nut, or make it nut-free? What can I use in place of…
I’ve been making these Fruitcake Bars more and more as the holidays approach. Not only are they incredibly simple to put together, unlike other fruitcakes, these really do taste great. They can be made up to a week in advance, which will undoubtedly help alleviate holiday stress. It’s from my archives but thought it worth sharing again since folks enjoyed them so much at a…
When I proposed an article to the Los Angeles Times about unusual ice creams, I was surprised when took me up on it. Yikes! So I went to work, inventing recipes for some new flavors, and adding a tangy twist to a frosty favorite. So no foolin’…if you’re looking for some all-new wacky flavors to churn up, head to my article 31 Flavors? Think Outside…
I don’t like to make promises I can’t keep, and last week I promised myself that I’m going to eat pesto every day for the rest of my life. So far, I’ve made good on that promise. The only thing that might thwart me is a lack of big, copious bunches of fresh basil, which are a bit of a rarity in Paris. (Most of…
You will love those Friendship Bars. Packed with dried fruits and nuts, and low in fat, they’re great for an energy boost at home or on the go. I like to bring them on trips with me but they’re also good around the Christmas holiday since the flavors resemble fruitcake, but are much more welcome! Adapted from Pure Dessert by Alice Medrich Feel free to…
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