When you hit the Greenmarket this weekend, pick up some Farmer Ground Flour (sold at the Cayuga Pure Organics stands) and try this earthy, rustic pound cake from June Russell, farm inspection manager for the Greenmarkets. Made of cornmeal, buckwheat and wheat, it’s a cross between cake and cornbread and makes a wonderful winter treat.
Lou DiPalo, the fourth-generation operator of DiPalo’s Fine Foods in Manhattan’s Little Italy, shared his grandmother’s recipe for true Italian-style cheesecake. The rich dessert has a slight salty tang thanks to the ricotta, which DiPalo’s shop still makes fresh a few times a day.
Andrés Fabre learned the shaved ice trade from his father, who pushed his own cart on the Lower East Side for 18 years.
There’s so much we didn’t get to tell you during this week’s NY1 segment on Clinton Street Baking Co.’s February Pancake Month. We were so busy telling you the genesis of chef Neil Kleinberg’s superior whipped egg white pancake recipe, that we didn’t get to talk about the toppings, which change every few days until the 29th, or their cookbook, which was named one of the best of the year by the Times last year and was shot by none other than our former photo editor, the talented Michael Harlan Turkell. This recipe below, for Caramelized Apples and Pears with Praline and Cinnamon from the Clinton Street Baking Co. Cookbook, can help illustrate both.