These little pots of deliciousness tick so many of my favorite dessert boxes. Brown butter? Check. Vanilla bean? Check. Caramel? Check. Salt? Check. And an optional splash of booze? Check. They are rich and smooth and creamy with a real depth of flavor from all the browning and infusing and caramelizing. They are the result …
Posts from: March 2014
This salad feels so clean. So fresh. It takes its inspiration from the Japanese. It’s a nice change of pace from the arugula and kale and chard and spinach I’ve been eating so much of over the last several months. I love fennel. I think some people are resistant to it because of a prejudice …
I still remember the first time I had quinoa. I was in college, and I had seen Sara Moulton use it on her show on the Food Network. I was trying to eat healthier, and I was intrigued by this plant-based complete protein. I remember hunting it down, thinking it was on the expensive side …
Who wants cake? This triple chocolate mousse cake isn’t just any old cake. It’s a special occasion cake. It’s a takes-three-days-to-make cake. It’s a hunt-down-three-or-four-kinds-of-chocolate cake. It’s a reorganize-the-freezer-to-make-this-thing-sit-level-overnight cake. It’s, let me just say, a totally-worth-it cake. I made this for my sister Erin’s birthday. She was having a low key party at her …
This is so easy. And so refreshing. I don’t know why I haven’t done it before. I found myself with lots of citrus fruits denuded of their zest after I made citrus kosho and I knew I would never get through it if I didn’t do something with it right away. Citrus that’s been zested keeps …
I’ve been on a citrus kick lately. Perhaps I am subconsciously trying to ward off scurvy with all of this vitamin C. When I saw this recipe for citrus kosho in Aki Kamozawa and Alex Talbot’s new book Maximum Flavor it grabbed my attention right away. If you read Aki and Alex’s blog, Ideas in Food, …