The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

The first time I ate crostata was in Italy years ago and ever since then I have been on the lookout for either a good recipe or a pasticceria here that sells the same version I had there. The Itali...

I have of late been reading Melissa Clark's archived articles from the NY Times. Her voice and tone resonate with my philosophy and style of cooking. There are dozens of pages worth of articles but, somehow, I very luckily stumbled on this little gem of a recipe. You might understand by now that I am not a huge fan of cutting corners or time-saving techniques. I tend to find those types of recipes disappointing, and, in the final review,  not worth making nor eating. Tough, aren't I? I...