Come summer, when basil in abundance at the farmers’ market, I immediately grab a fragrant bunch to for this easy pesto recipe. Blanching the basil leaves is the secret to keeping the pesto’s vibrant color. I tossed the pesto with corzetti pasta. The stamp molds are linked below.
When I visit Bouchon Bakery, one of my favorite things to purchase is a bag of the shortbread cookies. It may not be as exciting as the tarts, eclairs and macarons, but I love the simplicity of the cookie. It’s so satisfying to sink your teeth into the thick slice. I also love the sprinkling of sugar on top for extra crunch. The vanilla bean flecks are noticeable throughout.
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I’ve been wanting to try my friend Lauren Ko’s geometric spoke pie design for a a while now. We first met in 2018 at her spoke pie class in Portland and again for brunch in New York City, where she was very hush hush about her trip (to film an episode of Martha Bakes, NO BIG DEAL). Fast forward to 2020 and her pie creations are now in print, a debut cookbook called Pieometry, with her signature spoke pie design on the cover.
Cake meet pavlova. I first discovered this Nordic cake a couple of years ago and was immediately intrigued. Cake and meringue bake together resulting in a layered treat with lots of texture. You get the fluffiness of the cake, crisp airiness of the meringue and softly whipped cream with juicy macerated berries on top.
