When I lived in the countryside, I made this exquisite Double Vanilla Poundcake with Rum-Vanilla Glaze, partly to demonstrate the quality of the vanilla I
This is an amazingly smooth, creamy, over-the-top delicious tart. I had been traveling through Italy and Greece for three weeks then spent two days in
Recently I made Creme Anglaise to go with David Lebovitz’s recipe for Apricot Souffles. Normally I use heavy cream (double cream) to accompany a rich
Add a spoonful of whipped cream or a pitcher of Creme Anglaise to a slice of dense, lemony cake, and everything in the world
When I headed to Portland late last summer, I wasn’t thinking about eating my way through the city. I was on my way to celebrate
There are moments when winter feels like it’s dragging on endlessly — dark, cloudy days, rain, sleet or snow outside, and predictably tedious days at
Carole Bloom has graciously shared a toothsome recipe from her new book, Intensely Chocolate (Wiley, 2010), which not only is delicious, but is also an
Courtesy of Janet Sawyer, Little Pod, UK Chocolate and Beet Fudge Cake may sound off-putting but, in fact, the beets provide moisture, sweetness and some
It’s apple season again. Makes me think of returning to school with the ubiquitous apple in my lunch box. How about you?
If you enjoy good food and love to cook or bake, you’ll understand how excited I get when I discover a must-make recipe, sample a
Courtesy of David Lebovitz from l’appart: The Delights and Disasters of Making My Paris Home About the following recipe, David says, “Chocolate souffle remains one
Courtesy of David Lebovitz: The Sweet Life in Paris Tagines (also spelled tajine) are a perfect antidote to cold, wintry nights. Remarkably enough, they’re also
Love salads as an entree but when the weather turns cold, not so much? That’s my problem. Easy to make, they can be as simple
If you are a ginger snap or spicy cookie fan, look no further. A wonderful contribution to holiday platters, these cookies make great gifts and
The delicious autumn hard shelled squashes are so welcoming to find at the farmers’ market or in the produce section, especially as nights grow dark
Understanding vanilla product labels can certainly get complicated as new products flood the market and old products get rebranded. There are actually five different types
This recipe (with some adaptations) comes to us from Jerry Di Vecchio, the woman who helped change the way the West eats. By West, I
When I was fifteen, I spent a memorable summer with my Connecticut cousins. Our Aunt Patricia (yes, I was named after her — we were
Enough customers have asked us this question that I realized that although I’ve mentioned this information in passing in blogs, we needed a blog that
This decadent Hot Fudge recipe, from Gourmet Magazine, is everything you’d expect from this traditional favorite dessert topping. Chewy and gooey, smooth and shiny, it’ll
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