| Jan 1, 2010
| 10:54 PM
Note: We love pies. We publish pie recipes throughout the year, and we devoted two covers to pies and pie-making. But the pie of the year, we all agree, was Nancy Silverton's lemon meringue tart from her book "The Food of Campanile" (Villard, $35),...
| Jun 3, 2010
Dear SOS: I need a recipe from Café O'Lei in Kihei, Maui. We had the best Kona coffee crème brulee and would kill for this recipe. Would you be able to get it?
Dear Laurie: Café O'Lei was happy to share their recipe for this...
| Jun 9, 2010
| 11:41 AM
A dessert you'll remember. Roasted walnuts are nestled into a creamy praline filling and baked in a crisp, chocolate crust. And it's served with homemade espresso ice cream.
These tartlets may be small, but they're big on deliciousness.
Total time: 2...
| Jun 23, 2010
| 2:45 AM
Recipe: Grilled Lobster Tail with Vanilla Scented Rum-Butter Sauce Serves 4
This Father's Day celebrate with a Caribbean flair by adding Zaya rum to your party! Zaya rum, from Trinidad, the southern most part of the Caribbean is an elegant, smooth rum...
| Jul 1, 2010
| 1:44 PM
Cherries roasted with a little Armagnac oil add to the spectacular topping for this Berry Pavlova that includes blueberries, strawberries, blackberries and raspberries. The flavor is as rich and dramatic as the color. Enjoy!
We're pretty sure you will be...
| Jan 4, 2010
| 10:22 AM
Note: In our late-summer cover story on ice cream sundaes, Nancy Silverton, co-founder of Los Angeles' Campanile restaurant and La Brea Bakery, gave readers a sense of the thinking that goes into the desserts that make it onto Campanile's menu. She was...
| Jan 11, 2010
| 2:42 PM
Homemade cordials make excellent gifts throughout the year. They last indefinitely but need to steep for a while before drinking.
These liqueurs can be used for cooking in place of extracts, to add a splash of sass to a plain-Jane dessert or enjoyed...
| Feb 9, 2010
| 6:50 AM
To purchase a copy of the book:
Visit Ann's website:
New Orleans Bread Pudding
(Served with Crème Anglaise)
1 loaf of French bread
3 12 oz. cans of evaporated milk
2 cups heavy whipping cream
1 15 oz. can of fruit...
| Feb 11, 2010
| 3:04 PM
PAMA Buerre Blanc
1 cup pama 1 tsp. sliced garlic 1 tblspoon caramelized onion ½ cup heavy cream ½ lb. unsalted butter Vanilla bean halved
Start by caramelizing garlic with onion- add vanilla bean and the inside scrapings. Deglaze with PAMA liqueur....
| Feb 12, 2010
| 6:03 AM
David Burke's Primehouse
616 North Rush Street
To read more about the restaurant:
Slow Roasted Pork Shoulder with "Mole Broth" & Tortilla Flan
5 lb. bone-in pork shoulder
| Feb 16, 2010
| 1:06 PM
Mascarpone is a very rich soft Italian creamy cheese, similiar in texture to creme fraiche or a very rich yogurt. Mascarpone is delicious on it's own, but mixed with honey for a little sex appeal, it becomes magical.
Assuming you are serving dessert...