I don’t remember the first time I made this dessert, but I certainly remember being wowed by its flavors, and the creator of it, Madeleine Kamman. (Who I’ll get to in a minute…) I’ve been making it for years and it’s a wonderful way to use white chocolate, which pairs remarkably well with dark chocolate, but also goes nicely with everything from berries and lemon,…
After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a…
I was a sucker for soft-serve ice cream when I was a kid. The machine that made those swirly cones at Carvel mesmerized me, as well as on the Mister Softee truck, although they didn’t drive around our neighborhood when I was a kid. (Those were the days of the Good Humor truck.) That was how I discovered sprinkles, which we called jimmies in New…
It’s curious when people say, “I don’t like white chocolate. I like dark chocolate.” Because it’s not fair to compare them, just like black tea is different from green tea. They’re different and each has their fans. And honestly, you can enjoy both, on their own – for what they are. Happily I’m a fan of both on their own, and together as well, especially…
[UPDATE: Il Gelato Centogusti is unfortunately now closed.] I’m very fortunate to have a gelato guide in Milan, because it’s a rather spread out city. And like many Italian cities, I’ve found some of the best gelaterias are located farther away from the city center. (Younger, less-established gelato makers can’t often afford to be in the expensive areas.) Unlike other Italian cities, Milan isn’t really…
Here are some recipes from my website for sweets and treats that I hope will make your holidays a little happier! Nibbles & Drinks The Best Holiday Nut and Pretzel Mix: This is the best snack I know of to go with festive drinks. I can’t get enough of it. Make this for your next cocktail gathering! Spritz: Want a holiday drink that’s lighter than…
Laura Adrian is half of the team behind Verjus, a wine bar in Paris that she runs with her partner Braden. With a little help from an adorable Boston Terrier that pops his head into the action every once in a while. Laura worked for one of my favorite bean-to-bar chocolate makers in America, Theo chocolate in Seattle, before moving to Paris. Due to word-of-mouth,…
We’re in the final week, the home stretch, of Menu for Hope 6 and I’m thrilled that so many of you have generously bid on items for this important charitable event. (Update: The deadline for bidding has been extended to December 31, 2009!) It’s amazing that when so many people contribute even just a small amount, just $10 a person, collectively we can make a…
When I gave the terrific recipe for the Caramelized White Chocolate, which I learned to make at Valrhona’s chocolate school, I’d hoped that many of you would use it to create your own concoctions. While no one came up with my favorite (stirred into oatmeal!), there was a lot of creativity put forth as people made everything from Caramelized White Chocolate Bars to a spread…
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