Jen’s favorite thing is visiting markets (and taking the bus to them), so first thing the next morning we were off to Or Tor Kor, the city’s best food market.

I arrived in Shanghai on a cold, windy Friday morning last month and went straight to the Hotel Indigo, right down the famous Bund from Michelle’s restaurant.

Congratulations to Patricia Boettger for her winning entry, Three-Layer Brownie Cake.

Here are a couple of cookie recipes pictured in the last post; they were specifically requested by readers... They're easy to make, too. Happy Holidays!

Here are three of the recipes from the platter above. Comment here if you would like more. Happy and stress-free holidays!

I had done a class of Italian sweet and savory dishes, and though this recipe isn't in my new bread book, it's one of my favorites.

Perfect for a warm weather lunch or supper this tart can be baked early in the day and served at room temperature or reheated. If you're not a bacon lover leave it out and start with a couple of tablespoons of olive oil or butter to cook the onions. I'm really excited about the olive oil dough that's at the end of the tart recipe. You need no more equipment than a fork to make it and it's a dream to roll out - it's a little elastic like pasta dough and since it's made with oil there's nothing to melt or soften while you're working with it. I'm using it a lot in the all-new pastry book I just started working on.

I know I say this about far too many things, but I love blueberries. The best berry for baking as far as I'm concerned, they become moist, tender, exquisitely perfumed and just plain addictive once they're baked in a cake like the one below. If you're interested in the history of the modern blueberry take a look at my article, Mother of the Blues, in the current June/July issue of Saveur magazine No. 148. It should be available at saveur.com once the next issue is out.

Try this recipe, you'll be glad you did:

Baking your own amaretti, whether crisp or chewy, is more fun and a lot less expensive than buying them. Freshly baked they're better than any you can buy.