I returned from two weeks in Cambodia (Phnom Penh) and Myanmar with an obsession for thin crispy wafer cookies. I know that sounds odd
Author Archives: Amy Neiman
The search for the perfect crispy wafer cookie continues. My first effort (previously posted) was for a butter wafer – light, not sweet, mostly crispy.
Theresa Karanik and I embarked on a Christmas cookie adventure. Shortbread.Theresa made Rosemary shortbread last year and gave it for gifts in pretty cellophane bags tied with a ribbon.
To say that my family is quirky is probably generous (just ask my older brother Eric). I won’t go into the gruesome details of the craziness but here’s one weird thing:
Alan and I spent the month of October in Mexico. We have been many times but never for such an extended period and it seems that the more time we spend in Mexico the more
Today is the other Alex’s birthday. She’s out celebrating with friends and when Alex (my Alex) went down to join up with them, I had him take some cupcakes that I made for her.
Sue is my sometimes cooking buddy. We’ve had some adventures together that’s for sure. This past month we took a cooking class at the Gourmandise School of sweets and savories
Tomato jam? Weird right? I have heard about the stuff for years but even in the years when we have had a glut of tomatoes I have never ventured down the tomato jam road.
I have been making this recipe for so long that I have no recollection where it came from. It has been a family and friends favorite for years and years and goes well with so many things.
I was reading my daily email from the NYT food department and there it was. The perfect confluence – the junction of two rivers – Zucchini and Ricotta.