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This was just pure play. I wanted to see if I could do a cheese course that would look like cheesecake, but not be particularly sweet. I landed on a Laura Chenel chevre with a little salty crust and strawberry granita. A cheese course, like (read full article)
Anti-griddle Pudding Pop, Bruleed Mango, Black Sesame Tuile This was my dish for the MasterChef auditions that took Seattle by storm last weekend. I guess it must have been ok, it earned me a callback for a second round interview. There were (read full article)
Gâteau de crêpes with chocolate pastry cream and dulce de lecheSometimes I read a recipe and it burrows into a corner of my brain, gathers twigs and moss, builds a little nest, and refuses to move out until I make it. That was the case wit (read full article)
Bread pudding with molten pockets of bittersweet chocolate I love to make sweet bread puddings with leftover challah or brioche, because they are already rich. Today's version is filled with molten chunks of bittersweet chocolate. Let's jus (read full article)
Flan, aka Creme Caramel, with Burnt SugarI've never made flan before, so I had a bit of trepidation when my sister-in-law requested it for her birthday dinner. I knew I could count on Mr. Bayless's classic to send me down the right path, and (read full article)
Peach and Nectarine CrostataCrostata: pie without the fuss. With a pie (or tart), it can be hard to make one as pretty as the picture I have in my mind, either cooling on Grandma's window sill or on the cover of Gourmet. Crostata takes my inabili (read full article)
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