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Artichauts a la Barigoule/Provencal Artichoke Hearts
Artichauts a la Barigoule I grew up on artichokes and once I left the nest I was always eager to learn more ways of cooking and enjoying them. I first tasted this version of braised and marinated...
View ArticleBlanched Almonds
A reader has asked: What are blanched almonds? Are they different from regular almonds? A: Blanched almonds have had their brown skins removed. If you need blanched almonds and only have brown...
View ArticleMace by Any Other Name
A reader has asked: I’m trying to make an old Spanish recipe, but one of the ingredients has me stumped. It translates literally as “flower of nutmeg.” Any idea what this might be? A: I can only...
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Dried Apricot Pie
This pie is directly modeled on old-fashioned recipes for Pennsylvania Dutch raisin pie. To my taste, dried apricots are so much more appealing than raisins for an entire pie...
View ArticleBest Bananas
A reader has asked: I recently made a banana cake and it was tasteless. Do you think the bananas I used weren’t flavorful enough? A: To impart a good flavor to a cake batter, bananas must be very...
View ArticleCrumbly Biscotti
A reader has asked: My biscotti crumble terribly when I cut them. What am I doing wrong? A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them....
View ArticleItalian Easter Pie
A reader has asked: My aunt used to make a great Italian Easter pie with all sorts of meats and cheeses in it. It was baked in a 9 x 13 x 2-inch pan, and all the ingredients were diced and mixed with...
View ArticleAngel Food Collapse
A reader has asked: I recently had a miserable failure with angel food cake. Before I could turn the pan upside down for the cake to cool, it collapsed into a pancake. Any idea what I did wrong? A:...
View ArticleShrinkage
A reader has asked: How do I keep my pie and tart shells from shrinking so much? They don’t have any sides after they are baked. A: First of all, you need to understand that the shrinkage comes from...
View ArticleEarl Grey Tea Jelly
A reader has asked: I have a really good recipe for a wine jelly—a gelatin dessert made with wine as the liquid. I would like to try one with Earl Grey tea. Any suggestions on how to proceed? A: Boil...
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