Matcha Cheesecake


2 packages (8 oz. each) cream cheese, room temperature

1/2 cup sugar

1 Tablespoon matcha tea powder

2 eggs

1 prepared 9-inch graham cracker crust

Lemon zest curls for garnish (optional)

  1. Preheat the oven to 325ºF. In a medium bowl, combine cream cheese, sugar, and matcha tea powder. Beat on medium-high until fluffy and well blended. Reduce speed to medium and add eggs, one at a time, beating just until blended.
  2. Pour filling into crust and bake until edges are set but there is still a slight wobble in the middle, about 40 minutes.
  3. Let cool completely at room temperature, then chill in the refrigerator for at least 3 hours.
  4. Garnish with lemon zest and serve. Refrigerate leftovers.


Here comes the sun, the Summer, and Father’s Day; so you can celebrate them with this easy quiche for a light supper.Imagen


  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten to blend
  • 1 pound slender asparagus spears, trimmed
  • 1/2 cup whole-milk ricotta cheese + Zest of 1 lemon
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup finely grated Asiago cheese (plus more for topping)
  • 2 Tablespoons chopped carpers
  • 1/8 teaspoon salt + freshly ground pepper


Preheat oven to 400°F. Roll out pastry on floured surface to 13×9-inch rectangle. Fold over about 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to parchment-lined baking sheet prick crust all over with a fork. Chill while preparing filling.

Meanwhile , combine ricotta, lemon zest, parsley, Asiago, and carpers in a bowl. Season with salt and pepper. Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain.

Add remaining beaten egg, ricotta mixture. Spread mixture evenly over pastry. Sprinkle with Asiago. Line asparagus across filling.

Bake tart until filling is set and pastry is golden brown, about 30 minutes. Serve warm or at room temperature.


3/4 cup unsalted almonds
1 1/2 cups sifted flour, divided
1/2 cup (1 stick) salted or unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1 tsp grated lemon zest
1 egg
Raspberry jam (apricot jam is also excellent)
Sifted confectioners’ sugar, for dusting

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1. In a mini-chopper or blender, chop almonds with 1/4 cup flour until fine (should take less than 30 seconds; for a crunchier, nuttier cookie, chop for just 15 to 20 seconds).

2. In a medium bowl, combine nut mixture, remaining flour, butter, confectioners’ sugar, zest, and egg. Mix well.

3. Divide dough in half; wrap in plastic. Chill for at least 1/2 hour.

4. Preheat oven to 350°F.

5. Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned cutter (we use a snowflake shape), punch a center hole in tops.

6. Bake for 8 to 10 minutes or until light gold. Watch carefully. Cool on a wire rack. Spread a thin layer of jam on each bottom cookie; sandwich with tops, pressing gently. Dust with sifted confectioners’ sugar.

William Blade’s recipe.


Hot or cold, this pasta dish is a colorful, flavorful way to impress any crowd! We feature our bowties with savory salmon and green peas in a sweet and tangy cream sauce of mascarpone and Parmesan. The lively scent of dill is the perfect herbal complement.


  • 1 pound salmon fillet, skinned
  • 1 1/2 tablespoons DeLallo Extra Virgin Olive Oil
  • DeLallo Natural Coarse Sea Salt
  • Ground black pepper
  • 1 (1-pound) package DeLallo Farfalle
  • 1 1/2 cups whole milk
  • 3 tablespoons all-purpose flour
  • 8 ounces mascarpone cheese
  • 1/4 cup DeLallo Grated Parmesan
  • 2 tablespoons fresh chopped dill
  • 1 1/2 cups frozen peas, thawed
  • 1 (6.5-ounce) jar DeLallo Sun Dried Tomatoes, drained & chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest


Turn oven to broil. Line a baking sheet with parchment paper. Cook salmon fillet on top of parchment. Drizzle with olive oil and sprinkle with salt and pepper. Broil until flaky and cooked through, about 10 minutes. Allow salmon to cool. Once salmon is cooled, cut into bite-sized pieces

Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.

In a small saucepan before heating, whisk 1/4 cup milk with flour until smooth. Add remaining milk and continue whisking with a pinch of salt and pepper. Continue to whisk while heating mixture on a medium setting. Whisk until sauce becomes thick and creamy, about 10 minutes. Remove pan from heat and stir in mascarpone, Parmesan, lemon juice and 1 tablespoon of dill. Stir until cheese is melted.

In a large serving bowl, toss sauce with pasta, peas, sun-dried tomatoes and salmon. Top with lemon zest and remaining dill.

Serve immediately or refrigerate to present as a cold pasta salad.

Serves 4 to 6 as entree

Recipe courtesy of DeLallo Authentic Italian Foods