I bought pastry chef Stèphane Glacier's latest book a couple of months ago and I am fascinated with all the amazing verrines and petits gateaux that are featured in it. This gateau, with pistachio joconde layers soaked with lemon simple syrup, jellyfied raspberry coulis and vanilla bavarian cream, holds true to its name, Delice ...
I came back from my vacation thinking about recipes that require attention. I am eager to learn, touch, feel doughs, know temperatures... Recipes in which the environment plays a role, the way I handle the dough will make a difference. I have been dreaming of cheese making again, bread with levain and of ...
I just returned from Colorado where I spent a week with close friends. It was a necessary vacation. Colorado always recharges my brain and re-energizes my body. Our friends Jill and Erik were kind enough to open their house to us one more time and we truly enjoyed their company. I am working ...
A few days ago, browsing through the specialty cheese section at Whole Foods, I found a new kind of spreadable sheep's milk cheese that I have never seen before. It is from Spain, but I didn't recognize it. That doesn't really surprise me given the tremendous amount of different cheeses that are produced ...
I made this charlotte for no reason other than it's almost summer and we feel it in the air. Friday was the last day of school and that afternoon our pool was full of overjoyeous kids. That always puts a smile on my face. I haven't been spending much time in the kitchen lately ...