Nick Malgieri 's Posts
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December 22, 2008 11:53 AM UTC -- This intriguing recipe comes from my friend Fritz Blank, chef-owner of the now-defunct Deux Cheminées, one of Philadelphia’s loveliest restaurants. I like to use pure or light, rather than extra virgin, . . . more
December 16, 2008 11:56 AM UTC -- Although fig bars are standard American fare, fig-filled cookies are also very traditional in Sicily, where they are called cucidati . I’ve decided to merge the two and make a fig bar that is shaped . . . more
December 08, 2008 01:47 PM UTC -- Marble cakes are both homey and festive at the same time. A marble cake looks slick when you slice into it and reveal the delicate pattern of the two batters swirled together. My first experience . . . more
December 01, 2008 12:05 PM UTC -- Bari is a bustling port city in southern Italy on the Adriatic (east) coast. I’ve only visited once, but the food of Bari has always been a part of my life, both in childhood and later on. My mother . . . more
November 24, 2008 01:42 PM UTC -- Great as an hors d’oeuvre or as the main course of a light meal, this tart started out years ago as a focaccia topping – one that I wasn’t particularly happy with. Every summer some of the teachers from . . . more
November 17, 2008 11:17 AM UTC -- I first met Maida Heatter – I know many of you must have her wonderful baking books – when I went to Miami to judge a baking competition in the early nineties.   Maida arrived at the hotel where . . . more
November 10, 2008 12:44 PM UTC -- Let’s make a pact never to bake boring muffins again! These cocoa banana ones have so much flavor and moisture that they don’t need a ton of butter or jam to make them edible – they’re just perfect . . . more
November 03, 2008 02:51 PM UTC -- Here’s a recipe that satisfies everything I want in one: it’s easy to prepare, tastes great, and looks wonderful. The easy part is the dough – you just stir the ingredients together and you’re finished . . . more
 
Nick Malgieri
New York City

The Modern Baker

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