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Orgeat is a funny word.
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January is always the toughest month for me for cooking. There’s a post-holiday malaise that hangs over the kitchen.
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I spent the entirety of the week before last in a baking marathon. These brown butter apple almond cakes were just one of five different desserts plus a two-tier cake I made.
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Lately, early on weekend mornings, Dan has been taking our dog, Inka, to the lake.
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Now that it’s fall, can we talk about butternut squash for a minute? I love its flavor, but I have to confess that I find it to be kind of a pain to break down.
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This tart is sweet and salty, creamy and crunchy, tannic and, well, tart. It tastes like Thai iced tea with an almond cornflake crust and dollops of lemon mascarpone on top.
