-
2 weeks ago | 
food52.com | Nea Arentzen
Author NotesThere's something so delicious about a glazed pound cake. In this version, I make a quick blueberry jam which I use to color the glaze and swirl into the batter. I also swap some of the sugar out for honey, which caramelizes slightly while baking and adds a subtle honey-forward flavor. If you don't feel like making blueberry compote, swap out with blueberry jam. - Nea Arentzen
-
3 weeks ago | 
food52.com | Nea Arentzen
Welcome to Sunday Reset, where we share how we're unwinding and what we have planned for the week ahead. This time, guest Nea tells us her summer cooking plans and how she's gearing up for summer in Sweden. Good morning! I can't believe it's already June 1st! I just got back from visiting my parents in Burlington, Vermont, where we blew lots of glass at their studio, AO Glass, grilled, and ate maple creemees.
-
2 months ago | 
food52.com | Nea Arentzen
Author NotesIn celebration of Tinx's new book, Hotter in the Hamptons, we developed a refreshing strawberry and St. Germain spritz perfect for summer. It's incredibly easy to make and if you want to plan ahead, you can prep the strawberries the night before and let them macerate in the fridge overnight. - Nea Arentzen
-
2 months ago | 
food52.com | Nea Arentzen
As we get closer to Easter (and further into Spring), I've been leaning into baked goods that feel a little brighter, more colorful, and good for sharing. Some of these are brand new recipes I developed this season-like the Toasted Coconut Cupcakes with Passionfruit Curd-and others are old favorites I keep coming back to-like the Pistachio Braid. Whether you're baking for Easter, or just in the mood for something a little sweet, this is what I've been making in the test kitchen recently.
-
2 months 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.
-
2 months 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.
-
Mar 23, 2025 | 
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
-
Mar 18, 2025 | 
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.
-
Mar 6, 2025 | 
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.
-
Mar 4, 2025 | 
food52.com | Nea Arentzen
Author NotesCarrot cake is one of those flavors I always forget is my favorite-until someone else mentions how much they love it. I've always thought of it as a spring dessert, but when I consider it, it's truly seasonless, fitting for any time of year. While the process is mostly the same, making a full cake can sometimes feel like a big undertaking. Instead, I cut the cake into 24 rectangular slices and individually frost each one with a playful squiggle design.
