April 9, 2008
Mutsu apples are one of my favorite variety. Crisp, green-skinned and juicy, they fall somewhere between a Fuji and a Granny Smith. This makes them delicious to eat and equally suited for baking.
I set out to make an apple upside-down cake, with lots of gooey appley goodness on top. It was late though and mixing [...]
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March 30, 2008
I first came across this dish at Landmarc in Tribeca. It’s somewhere between “French” toast and bread pudding and with a caramelized buttery exterior and a custardy interior it makes for a sinful Sunday morning brunch.
I used some good sandwich bread this morning (pictured), but this really works best with a crusty baguette. If custard [...]
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