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There’s a lot to say about cheesecake but very little that’s really necessary. I was surprised to find this fairly traditional style cheesecake recipe in “The Art of Fine Baking.” It’s not one of my grandmothers well-known recipes and seemed a bit … Continue reading →
There are a couple different ways to make a frittata. You can put it straight into the oven casserole style, or you can start it on the stove and move it to the oven. Either way produces that delicious eggy … Continue reading →
Like the many cake recipes in “The Art of Fine Baking,” I’ve barely scratched the surface of the tart recipes. Now that summer berries are on the horizon, you will see more tarts from me soon. So simple in flavor, … Continue reading →
Yes, Paula Peck made a gluten-free cake. She may not have realized it since gluten-free diets were unheard of 50 years ago but this cake recipe qualifies for the popular health trend. Ground almonds are used instead of flour, resulting … Continue reading →
Happy Cinco de Mayo! Those of us that like ceviche, usually love it. We recognize fresh fish as a special treat that requires so little cooking that the acid of lime juice can be used without any heat at all. … Continue reading →
I’m not much of a morning person. But if something tasty is waiting for breakfast, it makes waking up early a bit easier. I don’t necessarily mean eggs and bacon, or stacks of pancakes, though they can be potentially … Continue reading →
I’ve barely scratched the surface of lovely cakes and buttercreams that “The Art of Fine Baking” has to offer. I’ve resigned myself to slowly working my way through these lavish chapters since this is where some of Paula Peck’s best … Continue reading →
Yes, Paula Peck made doughnuts. It may come as a surprise but this recipe is actually in “The Art of Fine Baking,” tucked away in the unsuspecting “A few breads, many coffeecakes” section. It’s a classic recipe with a base dough reminiscent of … Continue reading →
I’m not sure if this recipe exists in one of the many James Beard cookbooks. If I did, I would definitely list the source here. I actually came across this delightfully simple casserole/dip in the Paula Peck stack of … Continue reading →
Paula Peck and Chinese food may not seem like they go together. Though she wrote a cookbook full of international recipes, she’s usually associated with croissants or lovely baked treats and not the inexpensive take-out dinner, complete with MSG (though … Continue reading →
Finally a new post! I was busier than expected for most of February and though this sounds like it might be a good excuse for not posting in three weeks, I admit to have fallen victim to the is-it-spring-yet lack of motivation. There … Continue reading →
I’m no expert in making Florentines but it’s hard to go wrong with these gooey chewy chocolate dipped cookies. I realize they should probably be crispier, thinner, maybe rounder, and more even. But I’m not complaining. A cookie recipe that … Continue reading →
Tucked away in the back of “The Art of Fine Baking” is an hors d’oeuvres section I keep finding myself coming back to. With recipes such as pizza pennies, potato puff sticks, and poppy seed straws, I always seem to … Continue reading →
I happened to be walking through Chelsea Market when I decided to stop in Posman Books, a small independent bookstore. I made a beeline for the cookbooks, a habit of mine when shopping in an actual store that sells books … Continue reading →
This may look like just a casserole but hidden beneath the layers of sausage, vegetables, cheese, and perfectly delicious runny egg yolks is a pizza crust like no other. Seasoned mashed potatoes are baked until just a touch crispy so they … Continue reading →
This classic Italian Christmas bread you see in those funny shaped boxes in just about every supermarket is somewhat of a holiday staple. I’ve never been a huge fan of panettone, but it’s hard to resist this rich sweet bread hot from … Continue reading →
This festive cookie recipe from “The Art of Fine Baking” was actually recommended by a few of you readers. Lightly spiced but with a brightness from the lemon zest, they are the perfect alternative for ginger cookies. Cut them in whatever shapes … Continue reading →
At first glance, pound cake may seem very plain and boring. Even this ginger version may seem to lack the excitement of todays elaborate desserts. Thoughts of that dry crumbly cellophane covered mess at the corner deli might even come … Continue reading →
When I found this recipe nestled in the puff pastry and strudel section of “The Art of Fine Baking,” the end result seemed difficult to visualize and definitely wasn’t what I expected from a recipe with the title “Sauteed Apple … Continue reading →
Polish Mazurka – Plain. With Pumpkin Spice Caramel below. This little known buttery shortbread –like cookie often doesn’t get the credit it deserves. Simple but rich with a nutty crunch, Mazurka is as fun to eat as it is to … Continue reading →
If there’s one recipe that my grandmother is most well known for, it’s brownies. Search for Paula Peck recipes on the internet and this brownie recipe is one of the first to pop up. Many of you may have seen … Continue reading →
So I might have used this recipe as an excuse to use these cute little individual casserole dishes from Le Creuset. There’s something welcoming and comforting about having your own personal casserole, lid included. What’s layered underneath the two peeping egg … Continue reading →
This recipe immediately caught my eye. Where apples, pate a choux, and cheese cake filling meet in one inspiring cake puff. I’ve never seen a recipe quite like it. Apple season is in full swing and I find cheese cake hard to resist … Continue reading →
Saltimbocca has become somewhat of a classic. Originally Mediterranean, the name Saltimbocca is Italian for “jump in mouth” – a reference to the flavor explosion that takes place while eating this dish. There are varying ways to make saltimbocca. Veal, sage, … Continue reading →
What’s a Schnecken? Some kind of gadget souvenir? This was the thought that crossed my mind when I found this recipe in “The Art of Fine Baking.” After reading through it and then of course baking some, I came to the … Continue reading →
You may be looking at this photo and thinking this dish is leftover from summer, that this was taken in mid-August when Tomatoes are supposed to be at their peak. I actually found these fabulous heirloom tomatoes in all different sizes prominently … Continue reading →
Classic cheese puffs or French gougeres are always a delicious addition to any meal. Unfortunately, like cream puffs (same pate a choux batter base), these are scrumptious shortly after coming out of the oven but barely edible the next day. … Continue reading →
Don’t let the photo deceive you. This is not ice cream despite what you maybe thinking. At least not conventional ice cream (it is afterall, a form of iced cream, literally). No ice cream maker needed for this bright mousse made with … Continue reading →
A hearty protein filled salad that promises to keep you full. Red bean and Sausage Salad is an unpublished Paula Peck recipe that includes just the right combo of fat and acidity to make it an antipasto like satisfying addition … Continue reading →
The original title of this recipe from ”The Art of Good Cooking” is Danish Stuffed Tomatoes. However, when I tried to research this recipe, I found little on what makes them “Danish.” I decided to lighten the stuffing by using yogurt, making it more … Continue reading →
Few Paula Peck desert recipes really lend themselves to Summer. A couple of fruit tarts, a mousse or two, and a few fruit tortes are summery as is without modification. Maybe because she spent most summers in France, … Continue reading →
If you’re a clam lover, this dish will make your mouth water. A new England classic and a combination of three different unpublished recipes by my grandmother, Paula Peck: veloute, linguine in white clam sauce, and white wine sauce. I’ve combined … Continue reading →
Lentil salad is quickly becoming an American classic. Satisfying but simple, healthy, and high in protein (so it will keep you full longer). Surprisingly, with the popularity of ancient grains and heirloom beans, legume salads are becoming more common. Lentils, which date back … Continue reading →
The idea of blueberry soup may sound a little strange. Due to their liquefied savory nature, cold soups often seem like somewhat of a disappointment. If you think about it, other than possibly tomato juice or V8, how often do we consume liquids … Continue reading →
This is one of many, quick fish dishes from “The Art of Good Cooking.” Fish is one of the most interchangeable proteins. For example, although cod or snapper are the recommended fish for this dish and they are commonly sold, you … Continue reading →
These pancakes have a secret. Hiding in the center, just waiting to be discovered and enjoyed. It’s what makes them unique even though the original recipe title from “The Art of Good Cooking” gives no indication that this is anything … Continue reading →
Shrimp is always a tasty treat in the summertime. Put it together with refreshing cucumber and you have a light, very quick dish. I guarantee you can make this dish at least twice in the time it takes for that Chinese delivery guy to … Continue reading →
In the interest of the hot summer days ahead, I’m continuing my testing of easy classic salads. The simplicity of some of the salad recipes in “The Art of Good Cooking” is refreshing. The base of this potato salad recipe, … Continue reading →
I know what your thinking about this photo. What are those awkward tubular things with pale centers speckled with green. Are they giant croquettes? No…it’s a seafood delight: whole squid stuffed with a crab shrimp combination smothered in a tomato … Continue reading →
Similar to strawberries or asparagus, rhubarb has always been a common spring staple for me. Growing up, we had a rhubarb plant amongst a strip of overgrown bright orange flowers (daylilies?) along our driveway. Though its size changed over the … Continue reading →
As one of those American picnic salad staples like egg salad, coleslaw, or macaroni salad, chicken salad is often considered a little boring with its mayo base. Though happily sandwiched between lettuce and two slices if bread, a good chicken salad can … Continue reading →
I haven’t been overly impressed with the vegetables section of “The Art of Good Cooking.” In my opinion, this is the most dated part of the book where it truly shows it’s age. Too much olive oil or butter, often … Continue reading →
There’s usually no rhyme or reason for how I decide which of my grandmother’s hundreds of recipes to make. This creamy cool soup happened to sound particularly appealing on a recent day when the temperature climbed to almost 80 and my … Continue reading →
I love this soup. With spring ending in the next month or so, I know it’s a little late to be writing about hot soups (cold soups coming soon!) but this unseasonable cold snap we’ve had here in NYC, inspired … Continue reading →
After a few fans of my grandmother’s books proclaimed Croquet aux Filberts as their favorite cookie, this recipe from “The Art of Fine Baking” became a priority. I realized while making the log, baking it, slicing it, and then baking the sliced … Continue reading →
In true Paula Peck fashion, this seemingly vegetarian recipe actually includes bacon. It definitely adds a smokey deep flavor to the dish. Possibly so rich it could be eaten as a meal by itself. The bacon can easily be omitted for a slightly lighter, more vegetarian … Continue reading →
I was looking through both of my grandmothers books, “The Art of Good Cooking” and “The Art of Fine Baking” for an appropriate holiday recipe – either Easter or Passover. I skimmed over Gefilte Fish convincing myself that I would … Continue reading →
Titled Pastetseo in “The Art of Good Cooking,” with only a brief introduction stating that the recipe may be Greek or Syrian, I wanted to know more about this multilayer lamb casserole with the strange name. I naturally turned to google … Continue reading →
I must admit that these tasty little fruits of the sea came out a little crispier and a little darker than I intended. I blame it on a new oven fiasco. While the recipe says to broil on medium, today’s … Continue reading →
Yes, it’s as delicious as it looks. It is also very easy to make and a crowd pleaser. I used kiwiberries because I like their combination of tart skin with the sweet flesh but regular chopped kiwi, banana, raspberries, blueberries, or any … Continue reading →
