Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
These "cookies," which are baked in a round cake pan and then cut into wedges, are traditional in the Veneto, where they're called torta sbrisolona. I had them there during a teaching assignment and begged for the recipe. Finally, after several days, my friends got it for me. The crumbliness comes from the almonds and polenta.
1 1/3 cups all-purpose flour1/2 cup coarse polenta1/2 cup sugar1 cup (1/4 lb) ground almonds1 teaspoon grated lemon zestPinch of salt2 egg yolks1 tablespoon rum8 tablespoons (1 stick) unsalted butter, chilled1 tablespoon confectioner's sugar
Preheat the oven to 350°F. Butter a 9-inch round springform pan.
In a food processor, pulse the flour, polenta, sugar, almonds, lemon zest, and salt until well mixed. Add the egg yolks and rum, and process until the mixture looks crumbly, 30 seconds. Add the butter and process just until it starts to look as if it would hold together.
Crumble the mixture evenly into the prepared pan, but do not press it down. Sprinkle the top with the confectioner's sugar. Bake in the oven until light golden, 40 to 45 minutes.
Remove the sides of the springform pan, and immediately cut the cookie into serving pieces. Serve warm or at room temperature.
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