I talk about classic pairings a lot on this blog: peanut butter and chocolate is obviously my favorite, but macaroni and cheese, cinnamon and apples and many others are well known combinations. Pear and almond, especially in this classic French dish, is another one.
Pumpkin? In May? Sure, this sweet treat is associated more with fall and Thanksgiving than spring and fresh fruits. But pumpkin is really one of my favorite dessert flavorings, and with the canned stuff available year round, I can make it year round!
Even though the Wall Street Journal has declared the cupcake trend to be over, they still seem to be pretty popular anytime I serve them. But one problem I often have when baking cupcakes is that they can be a bit difficult to transport with their mounds of frosting. Plus, despite my sweet tooth, the piles of sugary stuff can be a bit over the top for me sometimes.
If you ever host a Shabbat meal or a dinner party, there are always special added touches that make things extra special. For me, one of those things is homemade bread. Rolls, challah, foccacia, are all nice, but garlic knots? Now those will disappear before your eyes in seconds.