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I'm dedicating February mostly to desserts because there is nothing I love so much as making desserts and, in addition, it is Valentine's Day month, so it seems fitting to indulge in all sorts of delightful sweets. (A guest post is coming from a superb baker!) For today, I am sharing my recipe for...

I dream in dark chocolate. Dark or chunky or delicate and refined, so vivid are my chocolate dreams that I swear I can even remember the fragrance or...

Translucent pink Himalayan salt blocks thrill me. So do glistening sugar crystals clinging to the top of a brioche. Salty and sweet. But for sheerly visual...

This place is so about kids. Kids of all ages. Just look at the menu. I was just off Fifth Avenue in New York City on a mission to find this branch of...

Dare he let the scent of roses captivate him? Dare he be charmed by the freshness of the grapefruit?….and let my green eyes enamor him? Richart...

       I know I speak a lot about my grandmother Mimi, but my earliest food memories come from her. Not only was she a great cook,...

I am drowning in cupcake love. Never thought I would say that. But cupcakes are not the same as the ones I used to be given as a child that came from...

One day last week I was reading a tweet by a fellow food blogger I follow. It was about making Cherry Slushies. The next tweet was titled For Mikey. And...

The last time I had been up on Pritchard Mountain, I met an Indian woman. Wind and sun and low scruffy bushes surrounded her. Her purple and gold sari...

I learned how to make some amazing simple cakes from Mrs. Police Chief up the road on the way to my village. I still make her plum and peach cakes that...

Cooking with a French accent..