| Apr 27, 2009
| 6:01 PM
Dotted with crumbs and dripping with oil, the field of battle was left soiled and strewn with casualties -- cheese rinds, stale crusts, splatters of mustard -- a thousand miniature monuments to the epic struggle that had occurred Saturday afternoon at Los...
| Nov 3, 2008
| 6:18 PM
In late October, I drove up north to visit my daughter and her family in Santa Cruz. After lunching downtown one day, Dinah and I walked over to the Museum of Art and History. She led me to her favorite exhibit, which featured the daily life of Santa...
| Aug 28, 2009
Recipe: Fig frangipane tart August 26, 2009
Total time: 1 hour and 15 minutes
Note: You can use the pastry of your choice or a commercially prepared pie crust.
Prepared pastry for a 9-inch pie pan
1/2 pound blanched and peeled almonds
| Feb 21, 2010
The glass case at Maria Grammatico's Pasticceria del Convento in the hilltop town of Erice displays treasures worthy of a Swiss bank.
Cannoli, filled with fresh ricotta, is just the best known variety. When you make a closer study, you discover a world...
| Feb 8, 2006
IN chocolate circles, it's often said that ganache reveals the true art of the chocolatier. Ganache, that creamy, silky, melt-in-your mouth blend of chocolate, cream and butter, is at the heart of many of the best artisan confections. And more and more...