Einkorn flour has a subtle sweetness that pairs incredibly well with honey and nuts. More substantial than white flour but less dense than regular whole wheat flour, it makes perfectly textured, toothsome scones, like these.
heavy cream
Black and White Croissant Bread Pudding
This dessert is a big hit at parties in the Hollywood Hills, especially in the cooler months. It’s probably one of my most deceptive desserts—everyone thinks it’s complex to prepare, but it’s one of the simplest desserts in my repertoire. When the bread pudding is firm to the touch, you know it’s done. From Quick […]
Sour Cherry Cobbler and Cannoli Cream Ice Cream
Late one night after a theater performance in New York City, we went to an Italian bakery for dessert and coffee. The woman behind the counter was definitely bleary-eyed. We asked for a couple of cannoli, as well as a slice of vanilla cake with a warm cherry sauce ladled on top. She poured the […]
Bacon-Maple Walnut Pie and Malt Frozen Custard
Think of this as breakfast morphed into dessert: maple syrup, bacon, waffles—if they were served with vanilla malt! This is a stellar pairing of flavors, nothing held back. Don’t even think of using a fine-grade maple syrup like light or even medium amber. Go for the robust, dark stuff to stand up to the excesses. […]
Salted Chocolate Martini
What does it mean to be a “craft cocktail?” It means that all the ingredients are pure, fresh, made from scratch. For instance, you won’t find store bought chocolate syrup or any pre-flavored spirits in this over-the-top delicious martini by Anthony DeSerio, our chief cocktail contributor. Anthony awards the best craft martini at our annual Faith […]
Cream of Roasted Mushroom Soup
When we talked about this recipe from Saveur’s Soups and Stews on the show, of course, the word we used over and over was umami. Mushroom lovers, rejoice: there are three forms of mushrooms in this soup: fresh, dried, and panfried.
