You know what’s a scam? Jam. Specifically, jam prices. This recipe yields a LOT and costs very little. It’s also very easy. Totally not a scam. Continue reading
Dense, al dente, and drenched in fragrant, sticky sugar syrup. This cake is a corn-based cousin to one of my favourite treats: Arabic semolina cake (a.k.a. harissa, namoura, basbousa or revani). Continue reading
a.k.a “There’s nothing fun in the pantry and we don’t have any butter but hey these are pretty good!” i.e. When the end product is much greater than the sum of its rather boring parts. Continue reading
Browned butter. Smoked almonds. Dark chocolate. Oatmeal. Maple syrup. Salt and pepper. I tend towards supersweet, silly cookies,
but these are not. These are cookies for srs adults. Continue reading
Blueberries. A splash of gin. No fussy custard to toil over. And yet it’s still so very creamy (and purple). Continue reading
A cake for summer parties, when the sun is hot and there are many mouths to feed. a.k.a. going (almost) “full Martha Stewart”. Continue reading
Sugar-crusted on the top and jammy on the bottom, this pudding is a dreamy warm-up dessert for chilly Autumn — or Spring — evenings. It’s also one of my all-time favourite recipes. Continue reading
Halva is all the rage right now, but when I was a little girl, it was just a dad-approved semi-healthy dessert snack. If you can’t get your hands on some, these sweet and chewy sesame cookies are the next best thing. Continue reading
It’s been years now since I lived and baked in Darlinghurst, Sydney, and more than a year since I moved to New York. “Darling” really did refer to my original locale rather than the style of my baking, so the name has changed, but everything else will remain mostly the same. Continue reading
No need to start months ahead.
Just add tinned fruit, and booze.
’Tis the season! Continue reading
A handy basic recipe for every festive occasion. I’ve been using it at Christmastime for years (but apparently never photographing, hence the Halloween-specific happy snap…) Continue reading
Fat apricots, glossy plums, tart greengages, velvet-skinned apriums, sweet little leaf-on cherries. A tart Summer pie inspired by the bounty at my local greenmarket. Continue reading
It’s New York. It’s Summer.
Blueberries are $5/kg.
Blackberries taste like blackberries.
This pie was inevitable. Continue reading
I don’t know if it’s the potato chips, the molasses, or the wanton disregard for what constitutes a traditional ANZAC biscuit, but my GOD do these have that mythical ANZAC consistency. Continue reading
