Gianduja — Homemade Nutella
The first time I had Nutella was in a very unlikely place — on the island of Tahiti! Because Tahiti is a French Protectorate, all
The first time I had Nutella was in a very unlikely place — on the island of Tahiti! Because Tahiti is a French Protectorate, all
This is one of those recipes that can be adapted however you’d like. I will say that the combination of ingredients makes a refreshing salad
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Chestnut Jam Tart Makes 10 servings Alice says, “A
Viennese Pannetone, is a molded cake filled with currants and only loosely similar to the Italian pannetone, which is a yeasted bread. What I love
Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch Whenever I need inspiration for a special dessert or a
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Alice says, “Too simple for words: soft, tender layers
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Oat Flour Sponge Cake Serves 8 to 10 Alice
Long before the California food revolution began, my mother was given one of these dazzling tarts as a gift. It was a predecessor of the
Vanilla-Scented Butternut Squash Risotto Maple Roasted Brussel Sprouts, Ruttabega and Sweet Potatoes with
While waiting for the turkey to roast, and the pies to bake, chances are you haven’t eaten all day. Time for Appetizers! Here are three
Whether you are a seasoned home baker, a beginner or a professional, when a new book by Rose Levy Beranbaum comes out, pay attention! Rose
Rose Levy Beranbaum is the undisputed Diva of Desserts. In her latest book, The Baking Bible, Rose shares her experience and expertise on baking, including
Excerpted from THE BAKING BIBLE, © 2014 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Excerpted from THE BAKING BIBLE, © 2014 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
My friend Janet Sawyer is an exceptional woman who magically makes a 24-hour day stretch exponentially. She claims she has always been project-oriented, but
This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened
Remember how excited you were as a child, thinking about what you’d be for Halloween and how much candy you’d amass? The chill and thrill
Sofrito — So-free-toe. Isn’t that a great word? I don’t even remember where I found this recipe, but I’m crazy about it. Even though it’s
Years ago Earl Darny was the pastry chef at Bay Wolf Restaurant in Oakland, one of my favorites in an area filled with amazing restaurants.
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