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Entries tagged with 'Nick Malgieri'

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

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

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

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

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

Truffle Brownies

Serious Eats Nick Malgieri Post a comment

Though you could add walnuts or pecans, this is one brownie variation that I prefer without nuts so that nothing obscures that fudgy, truffle-y flavor and texture. More

Individual Coconut Cakes

Serious Eats Nick Malgieri 4 comments

These snow-white little cakes are as delicious as any coconut sweet I've ever tasted. More

Crisp Brown Sugar Wafers

Serious Eats Nick Malgieri Post a comment

All good cookies are addictive, but these are particularly dangerous. If their shatteringly crisp texture weren't enough, the buttery flavor is accentuated and deepened by brown sugar. More

Lemon Ginger Bars

Serious Eats Nick Malgieri Post a comment

These lemon-iced bars have a strong ginger flavor, but very little burn. More

Strawberry Cream Cheese Crumble Tart

Serious Eats Nick Malgieri 2 comments

I've often confessed to being addicted to crumb topping. Recently, I found a new way to enjoy it—atop a tart that has a prebaked crust and a creamy filling. Right now it's sweet local berry season, so take advantage of them in this tart. More

Traditional Jewish Mandelbrot (Mandel Bread)

Serious Eats The Serious Eats Team 3 comments

Baked for the 2010 Serious Eats Cookie Swap "Family recipes aren't as set in stone as we all like to think. Like for example, this mandel bread. I called my mom for the recipe, which I'd attributed to my Grandma... More

Cook the Book: Three-Way Gingersnaps

Serious Eats Lucy Baker 1 comment

Something about gingersnaps—perhaps their subtle, warm spiciness; perhaps their crumbly crunch—reminds me of crisp autumn leaves. Right around this time of year, I start to crave a plate of cookies straight from the oven, paired with a steaming mug of... More

Cook the Book: Whipped Cream Layer Cake

Serious Eats Lucy Baker 3 comments

In the 1970s, the author of this week's Cook the Book Nick Malgieri visited with James Beard, who told him about a cake that was "little more than some sweetened whipped cream, a couple of eggs, and some flour." The... More

Cook the Book: Bittersweet Chocolate Tart

Serious Eats Lucy Baker Post a comment

Everyone needs a chocolate tart recipe in their back pocket--one they can whip up for a last-minute dinner party, a hectic holiday meal, or for a special treat on a chilly Sunday night. Nick Malgieri's... More

Butterscotch Chocolate Chunk Cookies

Serious Eats Lucy Baker Post a comment

The following recipe is from the September 24th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Everyone loves crunchy, gooey chocolate chunk cookies. This version, from award-winning pastry chef and bestselling cookbook... More

Cook the Book: Chicken Pie with Biscuit Topping

Serious Eats Lucy Baker Post a comment

Pot pies are one of those soul-satisfying, stick-to-your-ribs dishes that start to sound really appealing in the early fall. The leaves are beginning to change, it's getting darker earlier, and there's a bit of a nip in the air. Instead... More

Cook the Book: Rosemary Olive Knots

Serious Eats Lucy Baker 4 comments

Nick Malgieri, author of this week's Cook the Book selection, The Modern Baker, recommends serving these Rosemary Olive Knots split and filled with aged Gruyère, prosciutto, soft goat cheese and roasted peppers, or sliced tomatoes sprinkled with olive oil and... More

Stracciatella: Chocolate Chip Ice Cream Without the Bite

Serious Eats Lucy Baker 8 comments

©iStockphoto.com/AK2 On a recent vacation to Ithaca, New York, I sampled some of the flavors at Purity Ice Cream, a local parlor that has been serving scoops since 1936. Normally I'm pretty decisive when it comes to placing my order,... More

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