Scott Vogel

Scott Vogel

Travel and food writer at Newsday, former writer/editor at The Washington Post, founding editor of Portland Monthly and Houstonia magazines

Newsday food critic Scott Vogel makes rainbow cookies | Don't even pretend that rainbow-colored foodstuffs won't bring a smile to your face eight months into a pandemic. And, speaking of finding happiness in... | By Feed Me | I'm Scott Vogel. Everybody tells you can't make your Italian rainbow cookies and everybody is wrong. They're known as neopolitans, they're known as Napoleons Venetian, tri-colore, seven layer cookies. You know them as Italian rainbow cookies. They're not even a cookie. They're actually three layers of cake that are pressed together to create the illusion of a cookie. That's what we're looking for right there. Divide this into three equal portions and the point is here we want real red. And then into the oven. Alright, the various layers are baked. It's time to stack them. First thing you have to do is we have to spread some of the raspberry jam. There's the white one. I'm just gonna flip this anyway, so just wait that down and okay in the home stretch. Okay, you just have to fill it and put chocolate on the other side. Could I have gone to Italy in the time It took me to make these? Yes, I could have, but like I said, don't ever let anybody tell you you can't make them yourself.

Don't even pretend that rainbow-colored foodstuffs won't bring a smile to your face eight months into a pandemic. And, speaking of finding happiness in...

Video at Spencer Vogel

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