Pavlova

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.

FOCACCIA ALLA PUGLIESE

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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Nickalmond, bars, cookiesComment

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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French Lemon Meringue Tart (Tarte Au Citron Meringuée)

This is based on a similar tart made by Philippe Conticini at his Pâtisserie des Rêves shop in Paris. I was struck by a photo of the tart topped with a wave of meringue. Fortunately M. Conticini was forthcoming with his method for achieving this unique effect.

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