Pasteis de Nata

Pastéis de Nata, an open thank you letter to Phil Rosenthal

Confluence. When it all flows together.

You see, this humble food blog is about to become a one-year-old. I didn’t “go live” until March 2nd of last year, but there was a gestation period. I started writing it because people kept telling me, after I’d served them something from my kitchen, you should write these recipes down somewhere. And after a period of back-and-forth pish-toshing, I decided I’d do just that. And I suppose having helped build this internet thingy over the last twenty years or so influenced me to do it online and in public. I don’t know what I was thinking.

But there you go.

Read more…Pastéis de Nata, an open thank you letter to Phil Rosenthal

Cream Biscuit Donuts are a guilty pleasure, no doubt, but so is any donut, right?. (The kids will think you're a wizard!) Visit to learn more.

Cream Biscuit Donuts

Warning: This is a New Year’s resolution buster recipe so if you’re on that path then turn back now. If you’re not, all things in moderation and full speed ahead!

When I was younger, we would make improvised donuts from the Pillsbury biscuit tube. I know I’m not alone on this. But… what if you made your own biscuits? Rich and cream-based, not buttermilk. Would it still be special? (Spoiler alert: YES!!)

No, they’re not real doughnuts (notice the more formal spelling and, if you could hear me say it aloud, the semi-reverential whisper). But on a sleepy weekend morning when the kids are hoping for something more than the everyday steel-cut oatmeal and berries? These rock.

Read more…Cream Biscuit Donuts

Russian Tea Cakes (aka Mexican Wedding Cakes / Cookies) (aka Snowballs) are round, little, shortbread-like cookies with nuts, dusted with powdered sugar, and oh so good. And not just for Christmas Holidays! Visit to learn more.

Russian Tea Cakes

A cookie by any other name would taste as sweet. (With my apology to Mr. Shakespeare.)

This particular cookie, usually made around Christmastime, goes by many names. I went digging through my library and found (essentially the same) recipes for:

  • Russian Tea Cakes (or Teacakes as one word) (what I grew up with) (Betty Crocker)
  • Mexican Wedding Cookies (or Cakes)  (Bittman’s How to Make Everything)
  • Italian Wedding Cookies
  • Pecan Puffs (Joy of Cooking)
  • Snowballs
  • Viennese Sugar Balls
  • Polvorones (Spain)
  • Filbert Balls (Better Homes and Gardens)
  • Swedish Tea Balls
  • Kurabiye (Ottoman / Turkey)

And so on.

Read more…Russian Tea Cakes

Pantry Simple Cocoa Brownies are as good as you remember and perfectly suited to a spur of the moment sudden-onset chocolate craving. Visit to learn more.

Pantry Simple: Cocoa Brownies

I’m adopting the term Pantry Simple to mean a recipe I won’t normally have to go shopping to make. And Cocoa Brownies will be the first entry.

Never have I said to myself, “Hey, Bill, let’s have brownies next Thursday.

No, instead, brownies are always a spur of the moment treat. Usually a sudden-onset craving situation.

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With only a little prep time, this pudding-like pumpkin cake is super easy to make and really nice when you want something that's seasonal and not too sweet. Visit to learn more.

Arnadi de Carabassa

I’ve been cooking all sorts of pumpkin dishes lately, both savory and sweet, using canned organic pumpkin that I found at the Costco. And I’m sure the family will get tired of it soon, but for now we’re loving it. It would be a shame to only make pie (though we love that too)!

This particular pudding-like cake is of Arab origin and is common throughout the region of Valencia, Spain. Pumpkins are native to North America but, like most foods today, they are grown and available around the globe.

The spices (cinnamon, cloves, and nutmeg) are typical of a pumpkin dessert. But I like this one because, like many desserts from that part of the world, it’s not too sweet. Just the sweet side of savory.

Read more…Arnadi de Carabassa