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Natasha Pickowicz on Muck Rack

Natasha Pickowicz

New York
As seen in: MSN, NYT Cooking, The New York Times, Yahoo Life, The Wall Street Journal, TIME, Yahoo News, Carla Lalli Music, Farideh is the Best, Kitchen Projects and
Formerly slinging pastry at Marlow & Sons/Diner, @lawrencefood and @dlpu. Writing on music/food and booking gigs here and there, too.
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Articles

Sticky apple and miso spiral

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By Natasha Pickowicz
| AL.com Verified
New York Times Cooking Updated: Nov. 04, 2026, 11:46 a.m. |Published: Nov. 04, 2026, 11:35 a.m. Sticky apple and miso spiral Thanksgiving desserts aren't just about comfort and nostalgia -- they require a wow factor, too. This coiled, flaky apple tart looks mesmerizing but is surprisingly easy to build. You cook a miso-spiked caramel in a wide pan, then slice apples thinly, scattering some of them on top of the buttery sauce.
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Sticky Apple and Miso Spiral

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By Natasha Pickowicz
| NYT Cooking Verified
Yield:8 servings ¾ cup/150 grams sugar, divided ½ cup/110 grams unsalted butter, divided 1½ tablespoons white miso paste 2 teaspoons vanilla extract 2 pounds medium-sized sweet-tart apples, like Empire, Gala or Honeycrisp (about 10 apples) 1 lemon ½ teaspoon ground cinnamon ¼ teaspoon kosher salt (such as Diamond Crystal) 20 sheets (9-by-14-inch) phyllo pastry (about 250 grams), thawed and chilled Flaky sea salt, to taste Whipped cream or ice cream, for serving Step 1 Heat the oven to 375...
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Ice, ice, baby: four fab frozen desserts, from fruit splits to semifreddos

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By Kitty Travers, Matthew Adlard, Terri Mercieca, Natasha Pickowicz
| AOL UK Verified
During a recent traffic jam, on a day so hot it felt stagnant and seemingly eternal, I found myself in a private reverie of superiority. My fellow drivers, slumped in their baking metal shells, were observers to my good fortune: a homemade blackcurrant and white peach ice lolly – sharp and fruity, with a delicate almond flavour (the result of having used slightly underripe peaches) – plucked from the freezer in a rare moment of foresight.
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