An ode to the Blueberry Cake Doughnut of my youth: golden brown confections dotted with pockets of blueberries that burst and go jammy, finished off with a pearly, sugary glaze.
Read More
Is there anything better than a batch of pillowy, sugar-dusted, beignets, served warm with a cup of coffee? Here’s my attempt to make beignets just like the ones I ate in New Orleans a decade ago.
Read More
Chiacchiere — strips of sweet, lemon-scented pastry, fried until golden brown and dusted with an abundance of powdered sugar — are one of the many fried sweets eaten during the Carnival period here in Italy. It is impossible to eat just one.
Read More
Homemade doughnuts, because there are few things better than a freshly glazed doughnut, still warm from the fryer. Swoon.
Read More
Homemade Cannoli — crisp pastry shell, creamy chocolate-chipped ricotta filling and all! — to celebrate the blog’s 5th birthday!
Read More
Fried doughnuts from Sardinia — deep golden brown and crisp on the outside, delightfully fluffy and cloud-like on the inside, extra fragrant, redolent of orange with a hint of earthy saffron, pure bliss when eaten warm and rolled in a flurry of sugar.
Read More
Autumn, fried up and served for breakfast — doughnuts that are rich and cake-y, reminiscent of coffee cake, and spiced just enough to let the pumpkin shine. Optional but recommended: a veil of shiny smooth cinnamon glaze over the top.
Read More
Fried ricotta clouds dusted with sugar to celebrate Carnevale here in Italy.
Read More