在冬季，我们经常转向热带地区以获取水果修复。香蕉是美国最受欢迎的水果，在其他地方也很受欢迎。I’m happy with oranges, grapefruits, and chocolate (yup, cocoa beans are fruit – great news for fruit-lovers!) but sometimes it’s nice to throw something else in the mix, and I’ll grab a pineapple, some kiwifruits, a few…
There’s a lot of “stuffed” stuff that goes viral online and it wasn’t my intention to do a caramel-stuffed chocolate chip cookie. Yet there I was, faced with a few batches of caramels leftover from recipe testing that didn’t quite make the cut, and wanted to put the caramels to good use. So why not?
A few desserts on this blog stick with me, often because I posted them a while back, but discovering that I’d like to tweak them a little to reflect my current tastes. As anyone who cooks or bakes knows, things change over time. New ingredients get introduced (such as bean-to-bar chocolates) and we learn better or faster ways to do things the more we make…
This year was a good year for baking books. I didn’t get to see them all, or bake from them, but one that I got a preview of before it was released was Dessert Person by Claire Saffitz. She may be familiar to you because of her tenure in the test kitchen at Bon Appétit and more recently, her very popular online videos, but reading…
Two of my favorite flavors come together right here, in this Coffee Caramel Panna Cotta, which offers up the rich flavor of caramel with a few strong shots of espresso. I seem to have good caramel karma and when I baked professionally, the executive pastry chef at one restaurant told me that I was the one she wanted to make the caramel desserts since I…
I thought I’d share this recipe for Dulce de Leche Brownies from The Sweet Life in Paris because I had several jars of what the French call Confiture de lait in my refrigerator from another project. Since I happened to love the combination of caramelized milk and dark chocolate, I thought – Why not combine the two in brownies?
我曾经是人们说：“我没有时间做饭”时感到惊讶的人之一。对我来说，烹饪和购物的食材，这是我日子里最好的部分，这对我来说是一种荣幸，而不是负担。但是，现在我明白了。在工作漫长的一天后做晚餐可能是一个挑战。在法国，人们…
每当我查看一本新食谱时，永远不会让我为食谱添加书签的是，当我遇到焦糖性坚果或其中的东西时。无论是蜂蜜 - 艾尔蒙德方块还是瑞典杏仁蛋糕，您都可以确定在接下来的24小时内在我的厨房里找到我，然后烘烤。这款焦糖花生蛋糕非常……
A friend recently sent me a link to an ice cream recipe that used cornstarch, rather than eggs, as a binder and thickener. That prompted me to think (and write him back) about an ice cream-making technique I learned about when writing The Perfect Scoop. Talking to Faith Willinger, an expert on Italian cuisine, she told me that some Italian ice creams (namely in Sicily)…
A
让David的新闻通讯直接发送到您的收件箱！
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
