When Andrew and I plan a dinner party, the menu starts to percolate once the RSVPs have been received. We try to think of our audience and we try to make things interesting. Generally that means doing something completely new. We have a fair amount…
This dessert is a showboat. It looks like it came straight from Paris’ best patisserie. And indeed its inspiration did. It was Dorie Greenspan’s introduction to French pastry, an all-strawberry version and the first pastry she tasted when she first set foot in France. It…
Mark Bittman Recently Mark Bittman used his Sunday NY Times Food pages to extoll the virtues and utter simplicity of making Pate a Choux. This dough is the basis for both Gougeres, bite sized cheese puffs that melt in your mouth and Chocolate Eclairs, my…
RIVERSIDE DEBUSSY EXPLORES ALL THINGS CULINARY
