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Today is, as I have been informed, Halloween. Well, okay then. Boo. Life can be rather ghoulish-- especially now what with Presidential elections, hunger, global warming, terrorism, people who think that inserting discriminatory amendments into the California Read More...
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Filed under: Chocolate , On the Blogs , Slashfood Ate I know chocolate is a pretty darn popular flavor any time of the year, but it seems that I've seen an unusual amount of chocolate recipes on the blogs this week. There were two on one blog that generally Read More...
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Oh, it's Spring. What joy. In honor of this turning of the seasons, I bring you a light little piece of fluff-- the Pavlova. When I was cooking at a little restaurant in the Mission called the Moa Room, my favorite Kiwi and boss, Chef Jan Gardner often Read More...
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Sometimes, the best of intentions go awry. Fortunately, there's always frozen puff pastry. Emergency desserts during the summer are easy -- who needs to gild perfect berries? -- but as autumn settles in, it's more of a challenge to impress VIP guests, Read More...
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Filed under: Dessert , West Coast , Vegetarian , Recipes , Fruit , Spirit of Summer , How To , America My Slashfoodie friends, I am at a loss. I have about a bazillion (yeah, so I exaggerated when I said "gazillion") cherries sitting on my countertop, Read More...
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In a few hours I will be attending the wedding of a friend who has Celiac Disease. Her wedding will be a gluten-free picnic and all the guests will bring something in this theme. I know very little, almost nothing about what I call "alternative baking." Read More...
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Foodgoat's first inclination on receiving an ice cream maker is to begin with the basics and make vanill, so as to begin crafting and perfecting one's ice cream technique. My inclination is to just skip to the weird and bizarre flavors. And that's why Read More...
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As one of my colleagues said the other day, the farmers markets are "lousy with strawberries." I don't mind the glut, as my own last meal would be a bowl of strawberries, a taste of life short and sweet. I think the best way to eat the fruit is whole, Read More...
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Shuna Lydon & Sherry Yard, both on team #1. A number of months ago I received an email from an old pastry chef of mine, Stephen Durfee, who is now an instructor at The Culinary Institute of America, Greystone campus in Napa Valley. He was letting me know Read More...
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My favorite story illustrating the inventiveness of fans making requests comes from a Violent Femmes concert. The Violent Femmes made famous a number of songs suggestive or outright sexual in nature. But then they became Born Again Christians and had Read More...
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"Sweet & Salt Relish" is a recipe entry dated March/April 2003 in one of my little recipe books. Each book corresponds to a time period, the restaurant I was working in at the time. The pages in this one reflect recipes I used in my first months at Aziza, Read More...
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Filed under: Dessert , Chocolate , Recipes , How To I've mentioned before that I'm not a huge chocolate fan, but I do love how beautiful it can make even the most ordinary desserts. If you've ever wondered how chefs prepare some of their gorgeous chocolate Read More...
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I heard a rumor from a farmer: we're supposed to have very warm weather all week. Is it possible our government planned an environmental change? To coincide with our new, nice and early Daylight Savings Plan? Hey I'm not being paranoid, if I were them Read More...
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Filed under: Dessert , Food Porn , Dairy , Chocolate , Cheese , Recipes , Baking , How To This weekend, Hollywood will be rolling out the red carpet for the stars at the 79th annual Academy Awards. If you're planning on watching the show, or even hosting Read More...
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Filed under: Snacks , Dessert , Food Porn , Chocolate , Recipes , Fruit , Baking , How To At Trader Joe's the other day, I picked up a container of Dark Chocolate Covered Dried Cherries on my way to the checkout. Unlike chocolate-covered raisins, each Read More...
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