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Nick Malgieri's Rum-Scented Marble Cake

Sweets Nick Malgieri Post a comment

Marble cakes are homey and festive at the same time. A marble cake looks slick when you slice into it and reveal the delicate pattern of the two batters swirled together. Rather than dividing the base batter in half, I like to remove about a third of it and add the chocolate. More

Rum-Scented Marble Cake

Serious Eats Nick Malgieri Post a comment

This marble cake is proportioned with more of the white element than the dark: rather than dividing the base batter in half, I like to remove about a third of it and add the chocolate. More

'Maida's Big Apple Pie' from Nick Malgieri

Sweets Nick Malgieri Post a comment

Once when visiting Maida in Miami Beach we fell to talking about pies. "They're the hardest thing of any to get right, don't you think?" Maida asked me. True perfectionist that she is, Maida meant that to get the pastry dough to a golden flakiness and the filling to just the right stage between runny and set required a lot of work. She then told me that a young friend had just asked her to teach her to make an apple pie, and that she had thought about it for a while and decided to make a big free-standing pastry that partially enclosed a cinnamon and brown sugar-scented cooked apple filling. This pie is inspired by hers. More

Maida's Big Apple Pie

Serious Eats Nick Malgieri 2 comments

This big free-standing pastry partially encloses a cinnamon and brown sugar-scented cooked apple filling. It's great for a crowd—in fact, it's perfect for Thanksgiving if you have a lot of people over. Best of all, it's baked on a big round pizza pan or cookie sheet, so you don't need any special equipment. More

Nick Malgieri's Chocolate Hazelnut Tart Scented with Orange

Sweets Nick Malgieri Post a comment

This tart is a baked ganache (a simple mixture of chocolate and cream), scented with orange zest and rum, topped with chopped walnuts, in a sweet walnut pastry crust. A final drizzle of chocolate makes a simple decoration. More

Chocolate Hazelnut Tart Scented with Orange

Serious Eats Nick Malgieri Post a comment

The tart is a baked ganache (a simple mixture of chocolate and cream), scented with orange zest and rum, topped with chopped hazelnuts, in a sweet hazelnut pastry crust. A final drizzle of chocolate makes a simple decoration. More

Nick Malgieri's Sicilian Fig Bars

Sweets Nick Malgieri Post a comment

Although fig bars are standard American fare, fig-filled cookies are also very traditional in Sicily, where they are called cucidati. I've decided to merge the two and make a fig bar that is shaped like the industrially-made one, but has some typical Sicilian seasonings in it for extra flavor. More

Sicilian Fig Bars

Serious Eats Nick Malgieri 1 comment

Although fig bars are standard American fare, fig-filled cookies are also very traditional in Sicily, where they are called cucidati. I've decided to merge the two and make a fig bar that is shaped like the industrially-made one, but has some typical Sicilian seasonings in it for extra flavor. More

Nick Malgieri's Orange-Scented Olive Oil Cake

Sweets Nick Malgieri Post a comment

This intriguing recipe comes from my friend Fritz Blank, chef-owner of the now-defunct Deux Cheminées, one of Philadelphia's loveliest restaurants. I like to use pure or light (rather than extra virgin) olive oil to prepare it. This is a great dessert to make if you're expecting a crowd; it makes 2 cakes with one batter that's easily mixed. The best part is that they can be made days in advance, wrapped, and frozen, so you don't have to fuss any more than defrosting the cakes and making some whipped cream before you serve them. More

Introducing: Nick Malgieri Autumn Sweets Week

Sweets The Serious Eats Team 6 comments

Back when Sweets first launched, we kicked off these special weeks profiling sweets mavens and their recipes with the very talented Nick Malgieri. With the fall season here, we decided to bring Nick back on Sweets to spotlight some of his more autumnal treats. More

Orange-Scented Olive Oil Cake

Serious Eats Nick Malgieri Post a comment

This is a great dessert to make if you're expecting a crowd; it makes 2 cakes with one batter that's easily mixed. The best part is that they can be made days in advance, wrapped, and frozen, so you don't have to fuss any more than defrosting the cakes and making some whipped cream before you serve them. More

Shuna Lydon's Chocolate-Buckwheat-Almond Cake

Sweets Shuna Lydon Post a comment

Pairing buckwheat with chocolate may seem odd until you try it. Both are smoky, earthy, velvety and strong, making them perfectly suited for the others' company. I like to have a gluten-free chocolate option in my repertoire that's not the clichéd torte, which can be too heavy for a lot of occasions. More

Chocolate-Buckwheat-Almond Cake

Serious Eats Shuna Lydon Post a comment

Pairing buckwheat with chocolate may seem odd until you try it. Both are smoky, earthy, velvety and strong, making them perfectly suited for the others' company. I like to have a gluten-free chocolate option in my repertoire that's not the clichéd torte, which can be too heavy for a lot of occasions. This cake is also great for laid-back Passover Seders. (But don't make the mistake I did of trying it out on the more Orthodox side of my family.) More

Shuna Lydon's Labne Yogurt Cheesecake

Sweets Shuna Lydon Post a comment

Labne and I were introduced over 10 years ago and her effervescence has never waned. Thick, buxom, confident, tart, generous and obliging. This is the yogurt all yogurts dream of being one day. Even if you despise cheesecake, as I tend to, I beg of you to try this version. More

Labne Yogurt Cheesecake

Serious Eats Shuna Lydon Post a comment

Even if you despise cheesecake, as I tend to, I beg of you to try this version. Be warned—it's barely sweet. Feel free to alter that if you like. More

Shuna Lydon's Lemon Seed Cake

Sweets Shuna Lydon Post a comment

I have been having a long-term not-so-secret love affair with citrus. Mandarinquats, Meyer lemons, Minneola tangelos, Persian limes, Kalamansi, orange blossoms, Oro Blancos, cocktail grapefruits—they're all my lovers and I fear I cannot choose just one. More

Lemon Seed Cake

Serious Eats Shuna Lydon Post a comment

Lemon seed cake will keep, wrapped well, refrigerated for up to 10 days. I like it best the next day because its flavors tend to marry and the cake moistens, but who can say no to a slice of just-baked cake with sticky glaze? More

Shuna Lydon's Hojicha-Burnt Honey Ice Cream

Sweets Shuna Lydon 1 comment

It seems odd to say that one of my favorite aspects of this ice cream is its bitterness—its 1-2 punch of double bitterness created by the burning of the honey and the long steeping of a tannic roasted tea—but it's true. Somehow by being a ridiculously smooth and silky butterfat-enveloped ice cream it all calms in your mouth. My First Assistant sums it up by saying it tastes of bubble tea without the large black tapioca pearls. Whichever way you spin it, it's a delicious ice cream flavor you can't stop eating once you start. And it's refined-sugar free. Sugar refined by humans, that is. More

Hojicha-Burnt Honey Ice Cream

Serious Eats Shuna Lydon Post a comment

It seems odd to say that one of my favorite aspects of this ice cream is its bitterness—its 1-2 punch of double bitterness created by the burning of the honey and the long steeping of a tannic roasted tea—but it's true. More

Shuna Lydon's Blueberry, Juniper, and Cornmeal Drop Scones

Sweets Shuna Lydon Post a comment

I have a thing for foresty flavors. If a tea is described as mossy; if pine needles are infused into a custard; if gnomes built their homes and hung their tall red felt hats there, I'm in. While making a California Bay Laurel leaf pastry cream and blueberry compote for a filled doughnut, I discovered the blueberry's affinity with piney flavors. At Peels, where I'm the pastry chef, we offer seasonal herb, fruit and vegetable monthly-changing sweet and savory scones. Cornmeal offers great textural juxtaposition, as well as an obvious seasonal pairing. On the East Coast there's no better berry to dedicate late summer bakery offerings to than our prized blueberries. More

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