• Raspberry Opera Cake

    HELLO! This may be one of the most ambitious projects I have ever attempted, but the results were well worth it I promise you! I mean, just LOOK at it. I have never felt more like a contestant on the Great British Bakeoff and it was so fun. The other day I was scrolling through Instagram as one does, and came across this masterpiece by Zoë François of the blog Zoë Bakes and I immediately began plotting. The recipe below was adapted from that very recipe, with a few minor flavor changes including raspberry jam instead of blackberry, and dark chocolate for the ganache. Be warned, this is not a…

  • Cornmeal Peach Cobbler

    Hello! I hope everyone is enjoying the last few days of official summer. I’m here to tell you though, that you can’t fully enjoy your last days of summer break without this cobbler. Adapted from this recipe from Food52, it’s the low maintenance, no fuss, last-good-peaches-of-the-summer peach dessert of your dreams. The filling is similar to that of a traditional peach pie, while the cornmeal biscuits add a new twist on the classic cobbler. With the past week being so unbearably hot here in New York, it certainly doesn’t feel like September has arrived. That being said, I am more than prepared to pretend it’s fall until the weather catches…

  • BLT Pasta with Garlic Croutons

    Hello friends!! For today’s recipe, yes, you read that right, it’s BLT PASTA!! One of life’s simple pleasures is a good sandwich, and in my opinion, nothing matches the near perfection of a good BLT in the summer. The crisp bacon, juicy tomato, fresh lettuce, it’s a classically delicious combination that one would not think could possibly be improved. HOWEVER, that was before you considered this recipe. Adapted from The New York Times (recipe here), this pasta has all the best parts of a traditional BLT sandwich, as well as the addition of peppery arugula and salty pecorino romano cheese. An added bonus? The sauce practically cooks itself! After frying…