This ginger cake is one of my go to recipes because it’s very easy and extremely delicious. It’s exactly what I think of when I think of ‘gingerbread’ which always seemed like such a warm, comforting food when I read about it in children’s books. Actually, I can’t remember what book gave me that idea, but it stuck with me: gingerbread should be moist, spiced and extremely gingery, ideally eaten by a roaring fire in the dead of winter with some heavy yellow cream recently come from the local cow.
Scones are both extremely easy to make and annoyingly difficult to make perfectly. That might also be because I have some sort of vague idea of what a scone is supposed to taste like that isn’t always so easy to pin down. I can’t really decide what the ‘right’ flavor should be– just that I’ll know it when I taste it.
I’m not really sure whether Champagne Jelly is a dessert or a drink, but it is the perfect thing to serve at New Year’s Day Tea: a bit of a light dessert, a bit of hair of the dog. It’s also incredibly easy and beautiful, which makes it especially good for any type of party. Use rosé champagne/prosecco for color: you will not regret it.
Sufganiyot are a traditional Hanukkah food because they are fried in oil which makes us remember that that oil in the temple lasted for 8 days. And because they are delicious. Typically, they are filled with some sort of red jelly, but I decided to go wild and try something very different (and more in keeping with my non-traditional Jewishness).
I had been wanting to make some special financiers ever since I received this fantastic silicone mold as a gift and I had had this recipe from The Bojon Gourmet saved for a while, so I just decided to make these black sesame marmalade financiers on a whim. They are definitely a bit of an unusual flavor, but they are sharp and satisfying, exactly what you want with a spot of tea.
In the midst of winter’s many customary gingerbread and apple and pumpkin desserts, it can be nice to change it up a bit. And happily, good grapefruits are easiest to get in New York at this time of year. I made this cake for afternoon tea and it was ideal because it’s a light and citrus-y, perfect to pair with a nice Earl Grey or even a jasmine green tea.
Hot chocolate is one of the best things in the world and especially when it’s dark, thick hot chocolate that’s basically like drinking chocolate ganache. After you’ve had that, ‘Swiss Miss’ will never really do the trick. One of the first places I ever had super thick, chocolate-y hot chocolate was at Mariebelle in SoHo, when I was little, maybe 7 or 8. It changed my whole hot chocolate experience. These cookies are basically about transforming that deliciousness into cookie form!
Although chocolate chip cookies are apparently universally adored, I’ve never had them as a go-to in my cookie baking vocabulary. Yes, they are well liked, but they just usually don’t taste interesting enough to me (I generally make Molasses Spice Cookies when I need an easy crowd-pleasing food).
I am mildly obsessed with Pierre Hermé, a French pastry chef who makes the most delicious pastries I’ve ever tasted and who seems to constantly choosing flavor combinations catered to my particular tastes. Unfortunately, he has no shops in the US, meaning that I merely have to yearn from afar– or make my own. Read More
I was inspired to make cannoli ice cream after spotting a recipe for ricotta no-churn ice cream that looked both extremely delicious and easy. Now, ricotta seemed like a nice enough flavor on its own, but once I thought about cannoli cream, I couldn’t get it out of my head. Not that I need an excuse to add mini chocolate chips to everything.