These tiny, almost impossibly perfect little Forelle pears are the kind I could only imagine in an Hironymous Bosch painting. They weigh almost nothing...

  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...

          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...

  Rich, dark, devilish. Like a big Reese’s peanut butter cup. The recipe for these cupcakes sounded amazing, although once I started following...

Between Pinterest and Etsy and new blogs, I am infused with inspiration lately. Here are a few of my favorite new food finds….I hope you enjoy them!!    ...

I just finished writing and editing my cookbook. And I just received this beautiful sack of fresh walnuts from California Walnuts. To make a treat to...

Aurora borealis? No, light shining through a thin French crepe! I picked the edge of it up so you could see how thin it needs to be to be tender and light. Infused...

      Despite my love for anything with gelatin in it, I have never made the Italian dessert, panna cotta. I spied mini...

    Alchemy is about taking something ugly or considered of little value and making something beautiful or valuable out of it. Consider the...

  Meghan McGarry, aka Buttercream Blondie, is a friend and a pastry chef & cake artist who glams up desserts one recipe at a time. When I met...

Cooking with a French accent..