Juanita started 2nd grade today, she bravely marched off to school this morning with her oversized backpack and several less teeth than last year. It’s not going to be easy to fit back into a box after a long, freedom-and-food-filled summer – I’m talking about fresh focaccia for breakfast, multiple-course, nonna-prepared meals twice a day: hand-made pesto, fried zucchini flowers and bottomless bottles of ice-cold rosé. The kids have been especially spoiled: ice cream every day, pasta at every meal, potato chips on the beach, chocolate milk, and all sorts of culinary debauchery.

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This irresistibile peach crumb cake tastes like summer should. Half crumble, half cake, this dessert defies traditional dessert definitions and is in a category of it’s own… a category that deserves exploring!

Peach Crumb Cake
For the crumb topping

• 2/3 cup (90 g) flour
• 1/2 cup (100 g) sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup (60 g) unsalted butter

For the cake batter

• 2 1/2 cups (325 g) flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 Tbsp (140 g) unsalted butter, at room temperature
• 1 1/4 (250 g) cups sugar
• 2 large eggs, at room temperature
• 1 cup low-fat buttermilk, at room temperature
• 3 large peaches, peeled and sliced
• Whipped cream or vanilla ice cream, for serving

Preheat oven to 350°F (180°C); butter and flour a 10-inch springform pan.

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Cherry pie

• 2 cold pie crust disks, (recipe follows)
• 4 cups pitted fresh cherries (about 2 1/2 pounds unpitted)
• 3/4 cup (150 g) sugar
• 4 tablespoons cornstarch
• 1/8 teaspoon salt
• Juice of half a lemon
• 1/4 teaspoon almond extract
• 1 tablespoon cold unsalted butter, cut into small bits
• 1 egg, beaten with 1 tablespoon water
• 1 tablespoon sugar

Preheat oven to 415°F.

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Venice has always made me feel like a child: exuberant, overly-excited with a youthful level of wonder and awe. So when I was invited to spend a weekend with my family at the JW Marriott Venice Resort & Spa, I couldn’t wait to see my own kids’ reactions to this magical city.

Magic is exactly the right word: from the speeding water taxis, singing goldolieri, hand-blown glass animals, dazzling palaces and dark dungeons, the city induces reverie in children and adults alike.

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‘Tis the season for grilling! What better way to kick off my yearly BBQ marathon than with a good, old-fashioned hamburger? I used a new technique here, inspired by my collaboration with Maille mustard: the patties are smeared with a healthy dose of Dijon mustard before a final sear on the hot grill. The results are mouthwatering and addictive, you have to try it to believe it!

Mustard-Seared Hamburgers

• 1 3/4 lb ground beef
• 4 tablespoons Maille Dijon mustard
• 4 slices of cheddar cheese
• iceberg lettuce
• tomato slices
• 4 hamburger buns

Divide meat into 4 equal portions and shape into patties. 

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I’ve made delicious hand pies in the past, but this recipe (adapted from Joy the Baker) trumps all that came before. The crust is tender and flavorful, and the filling is simply a teaspoon of your favorite jam, making these sweet treats quick and easy to throw together.

Apricot Jam Hand Pies

For the Crust

• 2 1/2 cups (300 g) all-purpose flour
• 2 tablespoons (25 g) sugar
• 1 teaspoon salt
• 1 cup (230 g) unsalted butter, cubed and chilled
• 1/2 cup plus 1 tablespoon (140 g) cold buttermilk

For the filling

• 1 jar of apricot jam, or jam of choice
• 1 large egg, beaten
• granulated sugar, for topping

Makes about 24 hand pies

In a medium bowl, whisk together flour, sugar and salt.

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I know I’m getting old because my favorite moment of the week is no longer Friday night, it’s Tuesday morning. Instead of planning my outfit and cashing my paycheck for a big night out, my idea of fun now includes packing my re-useable shopping bags in my oversized purse, dropping the kids off at school and heading to my weekly neighborhood farmers’ market. I get as excited about spotting the first fresh peas at my favorite vendors’ stall as I used to get about a new drink menu at my favorite bar.

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There is a bit of confusion surrounding the definition of “scones” and (as usual) when there is any misunderstanding within the English language, it’s America’s fault. Scones are traditionally an English dish, a sophisticated, delicate, not-too-sweet accompaniment to afternoon tea. They contain very little sugar, and are served with clotted cream and fresh fruit. In reality, they are very close to what we Americans call “biscuits,” another misnomer that makes our British cousins wince.

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When I went to the market this week, I was overwhelmed by the signs of spring offered by every vendor: fresh peas, strawberries, friar’s beard, artichokes, and fava beans were the belles of the ball. And of course, I couldn’t help but noticing my old, favorite friend, asparagus, making its yearly debut at every vegetable stand. These darling tarts are a quick and easy way to showcase this fleeting, seasonal delight.

Are you crazy for asparagus?

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I’ve had a lot of requests for alternative pancakes lately, so I’ve been experimenting with different techniques. The following recipe is both gluten-free and vegan, and extra-high in protein thanks to the almond flour. It also has quite a different texture than my normal pancakes: I personally love the moist, chewy interior and hearty consistency, but if your expecting a light and fluffy pancake this is not for you.

Some tips: don’t omit the chia seeds here, they help bind the batter together in the absence of egg (plus they’re a super food and add lots of vitamins and nutrients).

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