Honey Peanut Wafers

I owe the trick of imparting extra flavor to the cookies by using honey-roasted peanuts to my friend and mentor Maida Heatter. They add so much to the flavor of these cookies that I I can’t imagine preparing them with anything else.

Real Strawberry Shortcake

Here’s a recipe you can literally have on the table less than an hour after you start making it. I love to use really sweet height-of-the-season strawberries for this, but don’t hesitate to try it with other fruit or berries such as peaches, mixed berries, or even fresh figs.

Torta di Mandorle

Slightly reminiscent of a French gâteau breton, this dense cake is perfect with a glass of sweet wine or a cup of tea. As a dessert, it would need to be dressed up with some fruit or berries.

Raspberry Meringue Wedge

In the fall of 1986, I was teaching my first career-training intensive baking course at Peter Kump’s New York Cooking school when I learned that Peter’s birthday was a few days away. I asked Gaynor Grant, our registrar, what kind of a cake I should make for Peter, and she told me that he absolutely adored the raspberry meringue cake from Maurice Bonté’s bakery, then the best pastry shop in Manhattan.


This delicate meringue cake is named in honor of the famous Russian ballerina Anna Pavlova (1882 – 1931). Pavlova performed in Perth for only one season, in 1929, to stellar reviews. A few years later the pastry chef at the hotel where she had stayed, the Esplanade, created this meringue and cream cake and named it after her, both because it is light and because it resembles a tutu.

Cramique - Belgian Raisin Breakfast Bread

This is a popular bread to serve for breakfast with butter in Belgium. Like its cousin, the craquelin, it is like a lean form of brioche, a bread enriched with just a little butter, sugar, and egg.

Empanada Gallega - Vegetable And Tuna Pie From Galicia In Spain

Though we tend to think of an empanada as a kind of turnover, in Galicia, Spain, it’s a kind of pie made with a yeast dough enriched with olive oil. Fillings may vary, but this one of onions, bell peppers, olives, and tuna is a popular one.


This rich and satisfying focaccia is thicker than the typical Ligurian type and baked in a round pan. Toppings are usually simple and pushed into the dough when applied. This photo is from Easter, when I served the focaccia with a savory tart and marinated olives.

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Alfajores - Crisp Argentine Sandwich Cookies Filled With Milk Caramel

This recipe comes from my Argentine connection, Ana Rambaldi. They are crunchy cookies sandwiched with a filling of dulce de leche—caramelized sweetened, condensed milk.

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Golden Almond Bars

I know I say it about far too many recipes, but these are a real favorite. In fact, I seldom bake them much in advance of serving them because I can’t be trusted around them—they are that addictively good. This is loosely based on a recipe shared by my old friend Jayne Sutton, who’s been attending my classes for over 30 years.

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