Culinary Arts 117A – Coq au Vin
A traditional pate sucree is a basic sweet dough. But Sebastien is relentless in his pursuit of more flavor and a more refined technique, so he uses powdered sugar rather than granulated or superfine, because it blends into the … Read More
This is a modified version of the full Madeleine Cake recipe – specifically for the Lemon Meringue Tarts recipe.
I love individual desserts, whether they are cupcakes or cookies or these little lemon tarts, because I love having my very own. This dessert is all about contrasts in tastes and texture: the tartness of the creamy filling, the … Read More
I'm sure that despite your best intentions, you've had evenings like this: You're hungry. It's time to cook dinner. Maybe you've got burgers or chicken on the grill, and you reach into the fridge for salad fixings to find… you're … Read More
This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It's the best carrot soup you'll ever have. Recipe yields 4 bowls or 6 cups of soup.NOTE: When I made this on 11/21/21, … Read More
This versatile dish is welcome as an appetizer, snack, main dish and even for breakfast.
The secret to crisp sweet potato chips is to fry them in small batches, in peanut oil, at a low temperature. This makes 6 servings when served as a side but will be plenty for 10 appetizer servings.
There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious at that very moment. This is … Read More