This is half-batch of the original recipe in Lomas’s book, which doubles everything and bakes the (approximately 35) rolls in a half-sheet pan. Because I’m a restless recipe-tinkerer, I made a few other tweaks: Hand-shaping the rolls (vs. using a 2.5-inch cookie cutter and re-rolling scraps) and I start the …

This is half-batch of the original recipe in Lomas’s book, which doubles everything and bakes the (approximately 35) rolls in a half-sheet pan. Because I’m a restless recipe-tinkerer, I made a few other tweaks: Hand-shaping the rolls (vs. using a 2.5-inch cookie cutter and re-rolling scraps) and I start the …

1 large egg 1 cup (250 grams) ricotta 1 cup (100 grams) finely grated parmesan, divided 1 cup (85 grams) coarsely grated fontina cheese 1 1/4 cups (300 grams) water 3 tablespoons (45 ml) olive oil, divided 1 tablespoon (8.4 grams) kosher salt (I use Diamond; use less of other …

1 large egg 1 cup (250 grams) ricotta 1 cup (100 grams) finely grated parmesan, divided 1 cup (85 grams) coarsely grated fontina cheese 1 1/4 cups (300 grams) water 3 tablespoons (45 ml) olive oil, divided 1 tablespoon kosher salt (I use Diamond; use less of other brands) Freshly …

Cakes with fresh chunks of fruit taste good on the first day and fantastic on the second day, when everything has a chance to settle. In this case, the topping adheres better on the second day. This doesn’t mean you shouldn’t make it as soon as possible, just that it …