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These tiny, almost impossibly perfect little Forelle pears are the kind I could only imagine in an Hironymous Bosch painting. They weigh almost nothing and go down in two bites. I had never seen them before, and when I looked them up I discovered they are an old variety dating back to the 1600s in Germany....

The other day my mother asked me, “Of all the things you cook, which one do you love the best?” I replied, “Dessert! All kinds. English...

My grandmother was in love with aspics and jellies. She made them into garden salads that jiggled. She made them into coral pink fish that you would eat...

I caught drift of a conversation in one of my cooking classes that fascinated me. One of my students was raving about the beautiful flower cookies she...

I have to admit I was tempted to play with this recipe. I have made it for a long time and look forward to it when fresh strawberries are in the market....

  Like the perfume of freshly squeezed orange juice or the whisps of flavor that float on the air when chicken soup is simmering, the smell of melting...

Meringue Eggs On Orange Custard Sauce (Oeufs à la Neige au Orange) is a cool, silky smooth dessert. With a zing of fresh orange, the cold custard beneath,...

          I adore Cherry Garcia ice cream flavored with bing cherries and chocolate, so I thought I’d try to improve on it and make some on...

    All of a sudden, I am deluged with a wealth of strawberries. I buy loads of them in a sudden frenzy of celebrating warm weather again. After I...

  This is everyone’s favorite recipe from my cookbook (Cuisine Niçoise) and it would be a lovely treat to make for Mother’s Day. Any...

Cooking with a French accent..