John Barricelli’s cookbooks are among the most reliable you can keep in your kitchen. Time after time, the pastry chef’s recipes turn out pies and pastries, cakes and cookies that are the essence of great baking. We’ve now featured 5 of Chef Barricelli’s recipes…
Yoart Grec avec Mures Two winters ago, Andrew and I fell in love with a Blackberry Yogurt we bought in St. Barth. The yogurt or, more correctly Yaourt Grec avecs Mures, even made it onto our “15 Things You Must Eat in St. Barth”…
Our Taster couldn’t get enough of Andrew’s take on these Whoopie Pies Some of the nicest people on earth are food people. I realize this every time I do a personal appearance for Monte’s Ham at The Artisan’s Market at Williams-Sonoma. When I do…
As you can see, our farm stands are brimming with all kinds of beautiful fresh fruits and vegetables. It’s a delight just to look at everything. And, as Andrew pointed out, there’s a window of opportunity to combine two fantastic local ingredients into one…
Last weekend we had a post Thanksgiving dinner party. Since everyone was pretty well stuffed with Turkey, we wanted something completely different — a crowd-pleaser on a cold night. So we went for a dinner that’s ‘tutto italiano’ from main course to desert. Now baked pasta…
The boys at Baked, Matt Lewis and Renato Poliafito, were inspired to create this dessert by the King himself. Elvis’s obsession with Peanut Butter is well known. I first read about it when my friend Yvonne gave me “Are You Hungry Tonight?” by the…
It may look innocuous…but watch out, it’s addictive! Today, we go back to Christina Tosi, the wizard behind David Chang’s Momofuku Milk Bar, one of New York’s must stops for any dessert lover. Christina, as you may remember, was behind the Blueberry and Cream cookies…
To be honest with you, Andrew is a superb baker with one tiny exception. His cookies are crazy good. His cupcakes, nirvana. His cakes are sensational and he sends everyone into the stratosphere with most everything else he bakes. But…he’s never been really…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
