November 25, 2009
The last thing I want to have upon completing a multicourse feast is a thick-crusted pie. When I do have pie, I almost always wish there was more filling and less crust. Most of the time, I leave the poor crust on the plate.
Puff pastry satisfies the yearning for crust but delivers a vastly more [...]
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August 26, 2009
selected as an editor’s pick by food52
During my honeymoon in Vancouver, I discovered and fell in love with gelato. A few years later on a trip to Italy, that love affair deepened. What I prefer about Italian gelato is the minimal butterfat that is required to make it. The flavors in gelato are more pronounced because [...]
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