I was having an Italian-themed potluck at work and when thinking about dessert, cannoli were the first thing that came to mind. I wasn’t up for frying shells so I decided to tarts instead. They were perfect for transporting. I simply brought the baked shells and a piping bag full of filling and assembled on site. So easy.
I’m savoring the last moments of summer fruit season with this slab pie. Originally it was meant to be just peach but when my sister requested blueberry, combining the two made sense. The tartness from the yellow peaches goes really well with the sweet blueberries. Not to mention, the color combination is really beautiful.
August is a race to eat as many tomatoes as possible, especially heirloom tomatoes. Here, I’ve placed them on top of goat cheese and a flaky parmesan-pepper crust.
A month ago, I went to the new Union Fare food hall in NYC, where Chef Thiago just launched a croissant spread in crazy flavors including red velvet, cookies ‘n cream, creme brûlée, Matcha and the super Instagrammable birthday cake. At the time, there was only a little buzz about the funfetti-style croissant, so I managed to get by without lines or sold-out signs. I’m not sure how it is now but I just couldn’t wait till my next NY trip so I decided to re-create them.
