Whether you’re looking for a show-stopping party bite or an effortless grazing dinner on a steamy summer night, this classic Provençal meal is one of our favorites.
large egg yolks
Print Recipe Chocolate Caramel Tart A dreamy dark chocolate tart! This has Valentine’s Day written all over it. I found the original recipe for this Chocolate Caramel Tart in a February 2002 issue of Martha Stewart Living during some recent spring cleaning. Votes: 0 Rating: 0 You: Rate this recipe! Course Desserts Occasion Formal, Spring, […]
“This incredibly easy creme brulee is rich and creamy with a wonderfully crunchy burnt-sugar shell. This recipe has only 4 ingredients and is straightforward as can be.”
This bread pudding is light and airy with a very tender crust that’s become one of the most iconic desserts in the world! It’s delicious and traditional, made with French bread — and soon to be your favorite!
What’s better than rich and creamy crème brûlée? When you add pumpkin spice to it, of course!
This authentic Catalan dish is made with black rice, squid, clams, sepia squid ink, mortar allioli and fish stock 17/22. Yield is 4.
This is THE signature dessert at Biga on the Banks. Chef Bruce Auden gave me the incredible recipe, which I understand was inspired by his mother.
Print Recipe Princess Di’s Favorite Buttery Bread Pudding Turns out the delightful, lithe Princess Diana had a little secret. When entertaining friends, her chef would prepare their food with all the good stuff… heavy cream, real sugar, eggs… BUT, he would prepare her version of the same dish with skim milk, sugar substitutes and such. […]