Bonet: crème caramel’s Piedmontese cousin

In The Oxford Companion to Food, Alan Davidson wrote, “In the latter part of the 20th century, crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due…

Gelato al fior di latte

It’s that time of year again. There’s no breeze and all that cobblestone and concrete are conspiring to retain the heat, day in, day out. With no relief from the scorching temperatures, all I want…

Tiramisù

I love layering things.  Trifle, eggplant parmigiana and lasagna are some of my favourite dishes that require their ingredients to be assembled into layers. Yet, would you believe that until last month that I’d never made…

Stuffed peaches alla piemontese

Peaches have always been one of my favourite fruits. Since moving to Turin, I’ve found myself hanging out for summer every year, partly so I can make stuffed peaches  (or pesche ripiene, as they are called…

Three different ways to make ice-cream at home

I’ve been inspired lately to become active on my previously-dormant Instagram account. After experimenting with the app’s features, I found that they can do a lot to enhance smartphone photos. So far, the main subjects…

Apricot sorbet

Yesterday I inadvertently found myself with an oversupply of apricots after my in-laws surprised me by bringing over several kilos of them! To think, I had just gone to market and bought some! Anyway, these…