Anthony Lombardi

I finally got around to making something with rhubarb, and boy was it worth it. I’ve always liked rhubarb in jams and desserts. Sometimes I wonder if it’s really a coincidence that it goes well with strawberry, which happens to be the same color. I wonder if whatever causes the color also causes them to [...]

I made this strawberry ice cream this past weekend from strawberries I bought at a random stand across from a gas station in Saratoga, CA. My fiance Lisa introduced me to the stand and now we go there every year because their strawberries are simply the best around. I made the ice cream the same [...]

This past Valentine’s Day I made apple fritters for the first time. Lisa and I really enjoyed them. They’re slices of apple dipped in a batter, then fried to a crispy deep brown. They’re best served while still warm, dusted with some powdered sugar and cinnamon (in this case, Vietnamese cinnamon). It tasted best when [...]

This is called Queen of Sheba. Pretty fancy name huh? Well it deserves it! I’ve made this chocolate torte quite a few times now, and every time I’m reminded of how good it is. If you’re looking for a super-chocolaty cake with a very unique texture, this is it.

This was a spur-of-the-moment idea I had, and it turned out very delicious. I toasted croissant halves (which you may not need to do if they’re fresh and crispy still), let them cool a bit, and then topped them with pastry cream lightened with whipped cream, fresh raspberries, and powdered sugar. I’m sure other fresh [...]

This is another use of the Danish dough that I used to make the Danish Twists recently. The recipe is in the good but out-of-print book “The Best Bread Ever“. I made the variation with raspberry jam and cream cheese. Personally I think the cream cheese isn’t really needed. I’d add more raspberry jam instead [...]

One of the stranger things I’ve made, but very tasty too. This is tangerine juice, sugar, citric acid, methylcellulose, and xanthum gum, all blended together until it increases in volume 8 times. Then it’s baked in a 150 degree oven for 9-10 hours. The recipe is in Johnny Iuzzini’s book Dessert Fourplay. It’s actually just [...]

My beautiful girlfriend Lisa and I are now engaged! As you can see in the picture below, I made a pretty crazy ice cream cake for her and wrote the proposal on top in funny spelling, with the ring in the middle. We jokingly talk like that sometimes. She laughed out loud when she saw [...]

I’ve made quite a few Christmas treats this holiday season. Here’s some pictures of some of them. This is one of my family’s favorite Christmas cookies.  They’re called Wandering Jews but none of us quite know why.  We also don’t know where our grandma got the recipe.   This is one of those cookies that only [...]

Ever read a recipe that calls for a certain percentage of chocolate that you don’t have? Well here’s a calculator that tells you how to substitute a chocolate of a different percentage. ChocolateCalculator According to Alice Medrich’s book Bittersweet, the most important thing to keep constant when substituting one percentage chocolate for another is the [...]