Verrines coings mascarpone

Quince and gingerbread verrine

Quinces are not that common in Switzerland, so when I saw them in my local grocery store, I jumped at the opportunity to buy a few. Quinces are similar to apples and pears, but can’t be eaten raw (except for a mythical variety mentioned by Pliny the Elder). A Roman cookbook even gives directions for poaching quince in […]

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Candied oranges

Here is my first attempt at candied oranges… or rather, my second. I burnt my oranges on my first try. Make sure you cook yours on a very low heat or you’ll end up like me with a caramel and burnt oranges! Candied oranges are quite common around the holidays. Because of their expense, I’d always […]

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Honey spice bread

Honey spice bread

As the air outside begins to chill and the holidays loom, I inaugurated my holiday bakes with a honey spice bread. Honey spice bread, or pain d’épices as it known in France, is a traditional bread that is both popular in the Alsace region and within France since the 1400s. Centuries of bakers have perfected honey spice bread, and […]

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Perfect pumpkin cheesecake

With the weather turning colder and the leaves changing color, I wanted to make a traditional fall dessert. In Switzerland (and most of Europe), eating pumpkin as a dessert is rather rare and honestly, a bit odd. But thanks to my US friends, I decided to try my hand at a pumpkin dessert… and I’m so […]

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Challah main image

Light and fluffy challah bread

Classic Jewish challah bread. Its characteristic braids make it one of the most beautiful breads, but it’s also one of the tastiest. Slightly sweet, this light and feathery challah bread will go well with any meal, whether sweet or salty. Challah bread is a Jewish enriched yeast bread that is traditionally served on Friday night […]

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