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I make holiday cookies and use crushed candy canes in some recipes. Last year, I bought a box of 60 candy canes and had plenty left over. Instead of putting them out plain, I dipped the straight end in melted chocolate and let them cool off. After
Fergus Henderson's The Complete Nose to Tail' Cookbook Every day from now until Christmas, the editors of T are sharing their personal gift suggestions. Jason Lowe The cookbook is full of witty photography, like this image meant to illustrate the
The Upper East Side's newest pastry shop, O Merveilleux, is the place to find elegant Belgian desserts and specialty coffees...O Merveilleux 1509 Second Avenue 646-681-8688 Leaving years in Paris for a fresh start in New York, pastry chef Anne-Sophie
Front Burner New Confections, Coconut Chips and More Brian Harkin for The New York Times Published: October 29, 2013 To Indulge: The Next Sweet Treat, From Paris to New York A couple of months ago, the merveilleux, a meringue confection from Belgium
Travel & Delicacy Beauty never Ends Ecological Environment Taiwan News, Newspaper 2013-10-10 01:48 PM In European traditions, it was believed that Halloween night is the time when the ghost world is closest to human ground. On that particular evening,
Stories Daniele Mazet-Delpeuch worked in the Elysee Palace as the private chef to French President Francois Mitterrand...Mazet-Delpeuch prefers you use her first name, which makes her just like her counterpart, Hortense Laborie, in the new movie
25 August 2013 0 View comments Forget cupcakes, macaroons and whoopie pies; there's a new dessert in town and sweet-toothed types, disappointed by diminutive delicacies, will be delighted to learn that the new pretenders are, frankly, enormous. Huge,
Wisk together the first 6 ingredients until fully combined. Step 2: In a separate bowl combine the egg whites and granulated sugar to form a meringue...Step 7: Flip after it has been cooked halfway through and break into smaller pieces.
She would double and triple the recipe to make sure we had some for later. When I was very young, she would make me a Caramel Cream Pie along with my brother's chocolate...It wasn't often that we had these pies, but they bring back great memories.
A step-by-step guide to making this lush, creamy frozen Italian dessert...A staple in most restaurants in Italy, semifreddo is like fluffy, sliceable ice cream, but better. We think it's the richest, most luscious, and probably most decadent member