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What’s Your Guilty Pleasure
Regardless of our refined our tastes may be, we all have a few guilty pleasures. Foods that we just love even though we know we shouldn't. I am very much against processed food, but there are some to which I just can't seem to shake my addiction! I h (read full article)
Girelle e Cornetti con Sfogliatura ai Frutti Rossi
Scroll down for English version Brioches e frutta in un colpo solo, questa rivisitazione delle girelle e dei cornetti al cacao è più fresca e sana perché i semini si sentono sotti i denti, si sentono le fragoline di bo (read full article)
J is for Jane – Run to Jane, Run!
We Magpies are definitely creatures of habit. When we like a restaurant for its certain signature dishes, we always have to order them every time we go. Jane, located downtown at 100 West Houston Street (between Thompson Pl. and Laguardia), is one (read full article)
Brioche géante au sucre bio Mascobado
- Durée totale : 2h - Préparation : 20 min - Cuisson : 20 min (read full article)
Girelle e Cornetti con Sfogliatura al Cacao
Scroll down for English version Ci sono brioches e brioches. Queste qui hanno qualcosa di speciale, la sfogliatura al cacao che le rende non solo più buone di quelle classiche ma anche più allegre, le striature scure sono un'aggiunta di s (read full article)
l’astrance
On our recent trip across the the border to Paris we endeavoured to really pack in the meals – visiting three michelin-starred restaurants (two 3*s and a 1*), as well as a couple of humbler eateries, all in the span of two nights. We left bri (read full article)
PCH Pick Me!
I really want these people to knock on my door and hand me a gigantic cardboard check, showing I have won a grand prize. I fill out there sweepstakes and enter all of the time. I click and search and hope to be chosen. I would set up my dream pastry (read full article)
DANUBIO RUSTICO
Accantonata l'amarezza di cui vi ho parlato nel post precedente, torno a parlare di cibo con questa nuova ricetta: il Danubio. Questo rustico di origine napoletana, l'ho assaggiato la prima volta proprio a Napoli, tanti anni fa, mi ricordo che mi era (read full article)
Molding Foods
At some time or another, most cooks have used a mold of some type. There are ice cube trays, martini glasses, pie tins, loaf pans, cake pans, muffin pans, rings, jello molds, popsicle molds and candy ones, too. They come in all shapes and sizes and a (read full article)
TARTE TROPEZIENNE
Per festeggiare il compleanno della mia mamma ho preparato una torta francese molto conosciuta, la Tarte Tropézienne, la torta preferita di Brigitte Bardot. La torta è fatta di una soffice pasta brioche ripiena di crema pasticcera con burro e panna (read full article)
Los Olivos Cafe Chicken Couscous Salad
Have you seen the movie “Sideways”? It’s one of those movies that you either love or hate. We happen to fall into the “love it” category so a few years ago we headed to the Santa Barbara area for combina (read full article)
The no-guilt fish – Brioche toasts with smoke marinated herrings, grilled onions and egg, avocado sauce
Le poisson qui ne rend pas coupable – Toasts de brioche, aux filets de harengs marines, oignons grillés, oeuf et sauce à l’avocat Thanks so much to everyone who shared its experience with bad hair cuts the other day, not that I felt b (read full article)
DMANBURGER “Stand Burger”
Recently I visited the much blogged and written about Stand burger. In its conceptual phase it was expressed by a who’s who of food aficionados that such criminalist burger atrocities had occurred there. A penchant for the dramatic and skept (read full article)
Pastry Heaven
I have been waiting for this day for a long time - specifically, a bright, sunny, warm Sunday. Just right for an early morning ride down the Garden State Parkway to the Flaky Tart Bakery in Atlantic Highlands. For months, I've had a little scra (read full article)
Chocolate Bread Pudding
Yep, today you’ll be looking, and can possibly drool over those wonderful chocolate bread puddings. Not all of the recipes contain the same ingredients, and also, they use different bread such as croissants, stale bread, their own homemade bread, e (read full article)
Wedding Bliss at Casa Bella Bed and Breakfast
I love the way the sun pours through the beveled glass in our 1911 Greek Revival! As a "summer" personality I enjoy the bright sun bouncing off the pale aqua walls! My breakfast table usually reflects my passion for happy, sunny colors.This morning, (read full article)
DMANBURGER “Plein Sud”-at The Smyth Hotel
Past penned Frederick Lesort opened AvroKO designed, Plein Sud recently at The Smyth Hotel in Tribeca. The Southern French fared restaurant and Bar a Vin wreaks of taste and potential, an atmosphere lavished with elegant and simple bar high-top pe (read full article)
Risotto Cake with Crispy Ramps - Recipe
Risotto cake with crispy ramps and a fried egg Ramps are one of the classic spring foods, along with asparagus, morels, fiddlehead ferns and eggs. If you haven't had ramps, they look a lot like scallions that grew are a big green leaf on top, an (read full article)
Fancy Scrambled Eggs w/Garlic & Herb Cheese
Rouxbe Online Cooking School & Video Recipes Scrambled eggs are always a hit at my house, but I get bored with just the usual plain ol’ kind. I like to add stuff into mine. While perusing Rouxbe’s library of video recipes, I c (read full article)
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