Baking With Stuy Attendees Get Just Desserts; Samosas Are Next Up on the Menu on May 15th
Stuy freshman Dinah-Luba Beylison delivered the perfect crumb with her lemon pound cake. Accompanying Cooking With Stuy chefs tweaked her recipe—AP Casey Pedrick and sophomore Natalie Soler and her mother, Amy, offered two different gluten-free flour options. Junior Jacob Steinberg and his sister, Susie, baked with poppy seeds.
If you want to see the full show, which includes Ms. Pedrick’s discussion of the Nutella version, please see the video at this link.
