It's April, the cherry blossom and lilac are in glorious bloom, and it's Easter week. In our house this means it's time to make fresh coconut cake, which for idiosyncratic reasons I always associate with this time of year. There's something about … [Read more...]
Finding time in the festive season
[This is one in a series of Crumbs on the Table columns published in Cambridge Magazine. It includes recipes for a lightly curried Salmon Egg Gratin that's a do-ahead boon for lunch, brunch, dinner or as part of a holiday buffet; plus a whimsical … [Read more...]
Chez Panisse almond tart, and how even the best recipes evolve
The Chez Panisse almond tart has a loyal following to this day, almost forty years after it was first developed by pastry chef Lindsey Shere for the Berkeley restaurant that started the American food revolution. Sophisticated and delicious, this … [Read more...]
Madeleine Kamman’s Profiteroles Pontresina
Madeleine Kamman -- French chef, author and cookery teacher -- is acclaimed for her superb recipes, many of which you won't find elsewhere, and for her beautiful prose. Both celebrate the food French women have cooked in the home, giving it due … [Read more...]
Fruit-focussed Pavlova
The problem with fruit desserts is often the fruit. Even in season it’s not easy to find varieties grown for flavour, or specimens picked when ripe enough to taste of something. There's cause for rejoicing therefore when one does find fruit that … [Read more...]
The humble onion and other September treasures
[This article celebrating September's bounty was also published as a column in Weekend, the Saturday supplement of the Cambridge News. It features recipes for Alsatian onion tarte flambé, and an apple or sweet wine sabayon that dresses up autumn … [Read more...]