Hazelnut Biscotti with Chocolate Chips and Currents

 I love biscotti, as I sit at my desk working I crave one.  For many years, I struggled to make them taste good and be able to slice them into thin enough pieces.  The dilemma was Continue reading

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Biscotios de Huevo, Sephardic Tea Biscuit

The first generation of my family to come from Turkey, my grandmothers and my aunties, used to sit and rest a bit in the afternoon.  After preparing dinner and finishing their housework, they traded bits of gossip about the community and themselves (char lashon) with a cup of Turkish coffee and a biscotio in hand.  These circular biscuits topped with sesame seeds Continue reading

Pink Lady Apple Pie

Soft delicately spiced pieces of apple, packed together in a tiny bit of loose clear pink jelly, encased in crisp, flaky pie crust is the way I like apple pie.  Over the years, I have used many varieties of apples and I prefer the Pink Lady variety.  Pink Ladies Continue reading

Linda’s Chocolate Espresso Cake

 

Rich, dark, moist with an intense chocolate flavor, this cake is always popular.  It is a large enough cake to serve 12-16 people Continue reading

Dairy Free Pumpkin Pie for Thanksgiving

Maple, brown sugar, caramel, ginger, molasses, pumpkin, and cinnamon are some of everyone’s favorite Thanksgiving flavors.  Sweet and savory with a tiny amount of heat, they make for wonderful desserts and side dishes.  I look forward to the fourth Thursday in November every year.  I recall the traditional dishes and try to introduce something new as well.  My sister in law actually makes the Thanksgiving feast and I bring dessert, always trying to top what I made last year.  Even so, I always include pumpkin pie Continue reading

Gjelina Restaurant

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It is autumn in Los Angeles.  The intense blue sky was crystal clear and particulate free courtesy of the hot Santa Anna Winds.  Although summer has clearly passed and the days are becoming very short, this day was quite hot, in the high 90’s.

I made dinner reservations at Gjelina some 3-4 weeks ago, highly recommended unless you want to take your chances at one of two large communal tables that are always full, based on the buzz from some of my foodie friends.

Located on the artsy, restaurant studded Abbot Kinney Boulevard in Venice, Gjelina is so happening, there is no name or address numbers posted Continue reading

Pistachio Biscotti with Dried Cherries

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PISTACHIO BISCOTTI

That first bite into biscotti is sublime.  These are just sweet enough, with a blend of flavors subtle enough not to interfere with your demitasse of espresso and crisp enough to stand up to dunking in hot tea.  I had an idea to use pistachios Continue reading