Semolina Frangipane
Semolina Frangipane Yield: 1, 9″ cake pan Butter, softened | 2 sticks plus 2 T. Light Brown Sugar | 1 1/8 cups, packed Orange Zest from 1 orange Granulated Sugar | 1 1/8 cups Eggs, room [...]
Ellie’s Spring Menu
by Alyssa Jerrell Spring and summer are by far the most exciting times to eat and cook in Rhode Island—our chefs and guests delight equally in the abundant return of fresh local produce. With our [...]
May Macaron Collection
Welcome spring with May’s heartfelt collection of cookies! For this month’s signature macaron collection, each of our bakers created a flavor inspired by a mother figure in their life [...]