Vanilla and maple have a special affinity for one another. Each enhances the other’s flavor. They’re both foods of the Americas, so that might have
For a heartier mustard, leave out the tarragon, coarsely grind the mustard seeds, and use honey instead of brown sugar. Or…make a jar of each!
Delicious on desserts that need the cream to hold firm for an hour or two before serving.
Chef Valery Malijenovsky, executive chef of the Meridien in Tahiti, serves the following sauce on fresh shellfish, such as prawns and lobster, as well as
Courtesy of Chef Bev Shaffer Bev has shared delicious recipes that are perfect for late summer/early autumn, but that can also be enjoyed any time
When you think of pears your mind thinks autumn, right? However, the magic of modern markets along with climate change, has extended pear season to
Courtesy of Chocolate Expert, Stephanie Zonis This article isn’t about how much chocolate costs to produce, though that would be an interesting topic to explore
By Carole Bloom: Author of Bite-Size Desserts and The Essential Baker: www.carolebloom.com I truly love chocolate and I especially like high cacao percentage chocolate.
From Cacao Nibs to Handmade Designer Chocolate Courtesy of anne Baldekowski Anne Baldekowski is a culinary instructor at Cabrillo, which gives her ample opportunity
