Nick's latest book
More and more people are rediscovering baking bread from scratch at home. All you need is an expert book with failsafe tips to get you through your first experiments with yeast and “turning” the dough, and Nick Malgieri’s Bread provides you with just that. Read more.
December 17th, 2013
The cookie on the left is a cucidato , a traditional Sicilian Christmas cookie with a fig and dried/candied fruit filling enclosed in pasta frolla, the Italian sweet pastry dough. The one on the right is an X cookie, made from the same dough and filling and popular in pastry shops in Calabria and Sicily. The recipe makes quite a few cookies, and making some of each type is a little less labor intensive than making all cucidati.
CUCIDATI: SICILIAN FIG-FILLED COOKIES
These are a bit of a project to make, but are worth every minute of it. The(read more)
December 11th, 2013
Once again, it’s time for holiday baking. Here are some tips to make cookie and other baking a pleasure rather than a chore. In the next weeks I’ll be posting some easy an delicious recipes for holiday treats you’ll love…
Choose you recipes well in advance. Make a list, then eliminate a third of the recipes. Paging through cookbooks looking for recipes makes us all overly ambitious.
Make a photocopy of each recipe – then you won’t have to bring books into the kitchen, especially if your counter space is cramped. And your books won’t get stained while you’re(read more)
September 28th, 2013
OLD-FASHIONED DEVIL’S FOOD CAKE
This is an American classic and this version is just about the best one I’ve ever tasted. A devil’s food cake should be very chocolaty and also very moist, two qualities that don’t often coincide. The icing is easy to make – I’ve simplified the method. In the past, it was prepared like a cooked meringue in which the egg whites are whipped and hot sugar syrup is poured over them. The method here combines all the ingredients and heats them over boiling water – it’s faster and more reliable.
Makes one 9-inch round 2(read more)