Nea Arentzen

1 week ago | food52.com | Nea Arentzen

This recipe came to me when I was thinking about what to make for Easter brunch, and after asking around the office, it became clear that coffee cake was a go-to for a lot of people. At the same time, my personal go-to is often banana bread-something that everyone always loves, no matter the occasion. While I'm definitely not the first to do this, I wanted to make something that felt like a hybrid: a banana bread with the structure and topping of a coffee cake.

3 weeks ago | food52.com | Nea Arentzen

Author NotesA Budapest roll is a classic Swedish dessert traditionally made with a soft hazelnut meringue (similar to a dacquoise) and filled with whipped cream and mandarines. Because hazelnut flour can be hard to find and relatively expensive, I use almost flour in this recipe instead. I also finish it with sliced almonds and chopped chocolate. One reason I love this recipe so much is that it comes together surprisingly quickly.

1 month ago | food52.com | Nea Arentzen

Author NotesThese Irish soda bread scones were inspired by the viral Mary O's, an Irish soda bread shop in New York City. They serve theirs with homemade blackberry jam and Kerrygold butter, but I chose to serve mine with store-bought strawberry jam instead. Either way, you can't go wrong. The dough comes together quickly and all in one bowl, then I scoop it into mounds in a cupcake tin for extra height and stability. - Nea Arentzen

1 month ago | food52.com | Nea Arentzen

It seems like everyone I know is heading to Miami right now-which, along with the fact that NYC weather has been more than chilly-is exactly why I (also) planned a weekend trip with my friends and brother to Florida's most visited city. After several days of incredible meals, cocktails, and pool hangs, I thought I'd share a few of my favorite spots. Without further ado, here are some places, definitely worth adding to your Miami itinerary.

1 month ago | food52.com | Nea Arentzen

Cream cheese frosting can be notoriously difficult to get right, especially the consistency (if you can't relate, I commend you). The goal: a silky frosting that's pipable and holds its shape. And yet-cream cheese frosting can easily turn into a concoction that spreads too easily and doesn't hold up. Then you end up adding too much powdered sugar to compensate, which makes the frosting way too sweet and not nearly cream cheese-y enough.