I’ve had quite a few people email to tell me that their RSS feeds haven’t been working since the changeover to the new format. All I can say is: I’m not surprised. My old software configuration was so old and buggy it was practically held together by wads of bubble gum and bits of tissue […]

Well, I’m better now, but talk about feeling like a wrung-out dish rag, I’m still feeling a little unsteady on my feet. I’m going to try to get the Dobos torte finished today, but try not to hold it against me if a nap takes precedence. This is the second year in a row I’ve […]

See below. Oh, my aching head…

…and all that it entails will probably prevent me from blogging today. It will certainly keep me from completing the Dobos torte…I can’t bear to even look at food…

My good friends Nancy Baggett over at Kitchen Lane just put up a terrific post on the subject. If you’ve ever tried no-knead breads — or are thinking of trying them — you won’t want to miss it!

Something few people realize about Dobos torte is that its debut didn’t just mark a milestone in the pastry arts, but a milestone in the product packaging arts as well. For Dobos was a canny fellow. He realized very early on, perhaps as earlier as the formulation stages of this cake, that there was money […]

A good Dobos Torte question came in via email a few minutes ago from reader Nora, asking why I can’t just skip all the repetitive baking and simply slice two normal cake layers horizontally into, say, three pieces each. This of course is how a great many multi-layer cakes are made. The answer is simply […]

You can’t talk about Dobos torte without digressing for at least a short while to Doberge cake. Pronounced Doh-BARE-zh cake, it’s a specialty of New Orleans, and is thought by many to be an Americanized version of Dobos torte. In fact I recall once seeing Emeril Lagasse talk about it on TV. His claim was […]