Ingredients
Break it into pieces or cut into shapes with a serrated knife.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
A simple and elegant raw zucchini salad.
With some honey, our gremolata will go to new heights.
Really a main dish cheesecake wrapped in incredibly buttery phyllo, the genius is in the shape -- a Bundt ring that stands golden and proud.
I have rarely seen students so enthused and bursting with pride as when their airy brioche puffs to grandeur in the oven, arriving shiny and golden to the table just moments later. There is great triumph in baking perfection, and after a class, e-mails, photos, tweets, and Facebook notations attest to the students’ prowess in the kitchen. In my kitchens, I use honey rather than sugar as a sweetener. The reasons are simple: honey just makes food taste better, and for us it’s a homegrown product, produced from the bees that call Chanteduc and Provence home. When preparing this brioche, don’t omit the saffron; infusing it in the warm milk dramatizes the intensity of these golden threads and adds an exotic flavor and aroma to the final product, not to mention the touch of color.
Ingredients
I am such a fan of the after-dinner drink. Sure, you've had your bubbly to start, and your red wine with the meal, but hopefully you've saved a little room for a digestif, a hot tipple to round off the meal and smooth your way into the evening.
Quince is the most luscious fall fruit, but not as widely known or easily found as it should be. It holds its secrets tightly inside; quince is very astringent and not pleasant to eat when raw, but when cooked with sugar it turns coral-pink and delicious. It's also very high in pectin, which means that it is practically perfect for sorbet. This fragrant sorbet, spiced with star anise and vanilla, is thick and smooth — more like a sherbet than an icy sorbet — and it makes a wonderful accompaniment to autumn gingerbread and apple cake.