Several years ago, 2004 in fact, I became obsessed with Nigella Lawson’s Chocolate Gingerbread from her cookbook Feast. I made it once then another thirty times. Why? It’s a perfect foolproof cake with holiday flavor that is dead simple, not just to make but to serve. At Angeli we ended up pairing it in a trifle with a luscious tart lemon curd and whipped cream. It’s easy to make for a crowd. Now I serve it for tea plain or with a lemony glaze studded with candied ginger or with swirls of ginger-cinnamon enhanced cream cheese frosting. The tweaks I make are adding ground pepper for more bite….Continue reading »
Food celebrating the Jewish New Year is generally characterized by sweetness as celebrants hope for a sweet and fruitful year. The most emblematic memory I have of the holiday is dipping apples into honey. I suspect you know where I going with this idea. The Jewish Journal asked me to develop a Rosh Hashanah pie. I love a good assignment. Naturally I thought of apples and honey. But then walnuts somehow crept into the crust. To get the recipe check it out here.
It’s KCRW Pie Contest season. Our 8th, if you can believe it. It takes a village to put the day together for the thousands who show up to appreciate and gorge on pie so this year we reached out to sponsors. We found a perfect one. Universal Pictures came on board in honor of their upcoming film Almost Christmas which has an elusive sweet potato pie recipe threading through the plot. Sweet potato pie is often the pie of choice instead of pumpkin in African American homes. The reasons are historical, geographic and surprising. Here’s a great article in the Washington Post by Adrian Miller titled How Sweet Potato Pie Became…Continue reading »