It’s almost un-American to admit this – I’ve never cared for pumpkin pie. And for someone who has baked thousands of desserts, I can count on one hand the number of times I’ve baked pumpkin pies for my own family. However, it didn’t take me long to create an acceptable pumpkin dessert that would please...Read More

This recipe was adapted from one of my all-time favorite cookbooks, The Flavor of California: Fresh Vegetarian Cuisine from the Golden State, by Marlena Spieler. Don’t be shocked by the amount of garlic — the garlic cloves will soften and become very sweet and mellow after simmering. Serve individual tarts on a bed of lightly...Read More

Cuban flan has a firm, silky texture that is more like a cheesecake than a custard. In the summer months, serve with fresh tropical fruits or mixed berries. In the winter, serve flan with sliced bananas sauteed briefly in a little butter, brown sugar, and rum. INGREDIENTS: Caramel 1 cup sugar Filling 4 large eggs...Read More