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Marzipan

A collection of news and information related to Marzipan published by this site and its partners.

Top Marzipan Articles

Displaying items 12-18
  • And now, for something new...

    And now, for something new...
      In late October, I drove up north to visit my daughter and her family in Santa Cruz. After lunching downtown one day, Dinah and I walked over to the Museum of Art and History. She led me to her favorite exhibit, which featured the daily life of Santa...
  • Panettone and stollen, a pair of European dandies

    Panettone and stollen, a pair of European dandies
    DURING the Christmas season, we bake. We bake rich, show-offy treats for big parties and once-a-year gatherings. But we also bake for the quiet moments, the times that will become treasured memories. And there's nothing better to offer with that early...
  • Recipe: Marzipan stollen

    Recipe: Marzipan stollen
      Total time: 1 hour, 45 minutes, plus rising and proofing time Servings: 16 to 20 (8 to 10 per loaf) Note: From Donna Deane. 1/2 cup seedless raisins 1/2 cup dried currants 1 cup diced mixed candied citrus peel ( 1/4 -inch dice) 1/2 cup candied...
  • Chat with California Cook columnist Russ Parsons

    2007-10-11 13:10:18.0 Russ Parsons: Hey everyone, what's cooking? 2007-10-11 13:10:25.0 Ed Sails: Hi Russ. I wanted to thank you for your suggestion a few weeks ago about the marinated lamb in yogurt with onions that you suggested for my party. It was...
  • Recipe: Stuffed dates

    Total time: 10 minutes Servings: 4 12 medjool dates 4 teaspoons Point Reyes blue cheese 4 toasted, salted whole almonds 2 tablespoons goat cheese 1 teaspoon Grand Marnier 1/4 teaspoon powdered sugar plus additional for sprinkling on dates 2...
  • Recipe: Fig and almond tart

    Total time: 1 hour, 50 minutes plus overnight refrigeration Servings: 10 to 12 Note: From Alain Giraud. Published in an article by Leslie Brenner July 14, 2004. The dough is delicate and somewhat difficult to handle, but well worth the effort. It's...
  • Sweet surrender

    Sweet surrender
    IN chocolate circles, it's often said that ganache reveals the true art of the chocolatier. Ganache, that creamy, silky, melt-in-your mouth blend of chocolate, cream and butter, is at the heart of many of the best artisan confections. And more and more...