I was trying to decide on a sorbet flavor for an upcoming dinner party, and I ran across this Apple-Celery combination from Michael Laiskonis. That sounded like a good fit with the other flavors I had planned, and the …
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Caramelized raisin sauce Michael Laiskonis is the executive pastry chef at Le Bernardin. He also manages to write two blogs in his "spare" time, which is awe inspiring. His Notes From The Kitchen tend to be somewhat …
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Lauren Chattman has a mission for her book Dessert Express. She wants something sweet, and she wants it now. She knows that a little treat at the end of a meal makes it satisfying, memorable, special... or just gives …
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For those of you who aren’t familiar with her work (most famously Strangers With Candy), Amy Sedaris is crazy. Bug f’ing nuts. Mad as a hatter. But there is more here than meets the eye. Virtually every one of the …
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My goal for this post is to write about madeleines without mentioning Proust (again). Mini-me is obsessed with those little packets of three madeleines sold at the Starbucks’ register, so I asked if she’d like to make …
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I recently learned that donut peaches and Saturn peaches are the same thing. I picked up some beautiful specimens at Central Market the other day, perfectly ripe and sweet. They lack the acid backbone of most other …
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