Pate Sucree

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  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

Lemon Meringue Tarts

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  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

Creamy Roasted Carrot Soup

posted in: Recipes, Soups 0

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

Sweet Potato Chips

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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.

NY Times Strawberry Shortcake

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  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

Cilantro Vinaigrette

posted in: Recipes, Sauces 0

One of the most popular recipes that I ever put on my blog was my Basil Vinaigrette. People went nuts for how it added the perfect pop of acidity to just about anything. This is the same basic recipe but … Read More

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