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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

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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

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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

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

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