The ultimate plan for this roasted pumpkin ice cream is a plated dessert with grilled mochi, miso butterscotch, and a black sesame crumble; I haven’t finished the other components yet, but thought I would go ahead and …
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I’m a an absolute sucker for Italian plums, to the point of being a bit heartbroken that my incredibly generous neighbors’ tree seems not to have fruited this year. Picking them warm off her tree is a highlight of late …
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One of the many great things about working at ChefSteps is that at any given moment, amazingly delicious things are subject to appear on top of the staff-food fridge, which means “come ’n get it.” A few weeks ago, Grant …
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This isn’t so much a recipe as a reminder, that a cheese course can be a fitting end to any meal. The opportunity to linger over small portions of a couple of beautiful cheeses with a thoughtfully made condiment and …
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There is nothing like a sundae to bring out the kid in all of us, but that is no reason it can’t have adult flavors! To make this sauce, the raisins are caramelized with butter, brown sugar, port wine and orange zest …
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Sable doughs are a bit like shortbread, but with granulated sugar providing a delightfully sandy texture. They can be flavored with anything from chocolate to matcha tea with good results. My version incorporates …
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