Meyer Lemon Buttermilk Cake

Here’s another great thing about living in California: Coworkers who have an overabundance of fruit from their Meyer lemon trees bring the excess to the office to get rid of them. And when work hands me Meyer lemons, I make Meyer lemon cake. BUT…  if you don’t know what a Meyer lemon is, you’re not…

A Taste of New Orleans: Muffaletta

We’re just a few weeks away from Mardi Gras and I had grand ambitions of making something to celebrate from La Cuisine Creole — it’s basically a New Orleans cook’s bible. It was first published in 1885 and it is amazing. It’s written earnestly with phrases and ideas that date itself… some need translation and…

Reinventing Rugelach

Rugelach (not to be mistaken for arugula — but they’re pronounced very similarly) is a pastry with a murky history, but it is known as a Jewish pastry and among the most popular pastries (if not the most popular) in American-Jewish communities in Israel. It’s also a New York City bakery staple (though Zabar’s allegedly…