Crème Brûlée with Sauternes
This is my go-to recipe from the Culinary Institute of America. It’s fool-proof as recipes go, and there is little motivation on my part to change it. Of course, there are infinite variations on this theme. Try infusing the cream with lavender or cardamom seeds, for example. Or substitute honey for sugar. Add subtle lift […]
Angel Food Cake with Summer Berries
I love a good backyard cookout, with endless variations on burgers piled sky-high with hickory smoked bacon, sautéed Walla Walla sweet onions, sharp cheddar, all of it artfully smashed between a warm brioche bun. And let’s not forget the hot dogs slathered in pickle relish and mustard, the all-important potato salad, and grilled sweet corn. […]
Art of the Macaron: Cooking Classes at Aubergine
It’s small. That was my first thought on entering the tidy, well-lit kitchen at Aubergine. I had attended an eight-course dinner there the month before, a sumptuous and innovative menu featuring white and black Alba truffles, expertly woven into each luxurious course. I knew what sort of magic could come from the belly of this modest […]