Bittersweet Chocolate Almond Cake: “Torta Caprese”

We’re not big cake people at Our Long Table. One of us has actually played sick on his birthday to avoid being “caked” by colleagues. Typically, a schmancy dessert for us involves some combination of seasonal fruit and pastry, and/or a sorbet or ice cream. But we’re not entirely immune to the charms of good…

Our Long Pour: “Rhubarb Negroni”

I love rhubarb, so after the recent fail at a rhubarb cocktail, I was anxious to try again. This spin on a Negroni, from Lidia Bastianich’s “Felidia” cookbook, didn’t disappoint. It starts with a much simpler rhubarb syrup: 2 cups of sliced rhubarb simmered for 15 minutes in 1 cup of water and 1 cup…