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 has never been one of my favorite months. When I was younger, it meant good bye vacation, hello school. Now, I dread the departure of summer’s bounty for the arrival of apples? I can only make so many pies. As the month comes to an end, I race to eat as many tomatoes as possible. 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.
Summer means corn in every form, including ice cream. When infused with the milk, it imparts a nice sweet flavor that comes through once finally churned. It won’t be in-your-face corn flavor; it’s more mellow which I quite like. Then pair it with sweet-tart berries and we’ve got ourselves a perfect match. I’ve broken down the recipe into 3 components: ice cream, waffle bowls, and compote.
