This gallery contains 5 photos.
It is time, my darlings, for you to indulge yourself and all those you love. Serve these caramels with coffee after dinner or pack them in glassine bags with ribbons for hostess gifts. Or.. you could always just stash them … Continue reading
This gallery contains 10 photos.
This is a classic French custard-style ice cream. We made it almost every day, year and after year, at ROXY’S BISTRO. It is from LENOTRE’S ICE CREAMS AND CANDIES, heavenly recipes by Gaston Lenotre, France’s master of desserts. … Continue reading
The most loved, most used of all my many baking cookbooks is tattered, torn, mended and scribbled. More than fifty years ago it came free with a bag of Robin Hood Flour. I adore anything baked with cherries. This … Continue reading
This eating a slice of pie is no small thing. It is an undertaking of great importance. The crust must be perfection. Buttery rich. Shattering into a million flakes as your fork slides through it. And the filling. The filling … Continue reading