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Vanilla Bean

A collection of news and information related to Vanilla Bean published by this site and its partners.

Top Vanilla Bean Articles

Displaying items 78-88
  • Bread pudding on a pedestal

    These days, when just about any topic can provoke a debate, you can add bread pudding to the list. How is that possible, you might wonder, with something so homey and comforting and, well, inert? Blame it on the chefs. They've taken this beloved...
  • Recipe: Yogurt cake with pistachios

    Recipe: Yogurt cake with pistachios
    Total time: 1 hour Servings: 6 Note: Adapted from "Moro" by Sam and Sam Clark. They write, "This Lebanese pudding is delicious warm or chilled. Some fruit on the side, although not necessary, is a nice addition. 3 eggs, separated 1/4 cup plus 3 1/2...
  • Recipe: Lemon meringue tart with champagne vinegar sauce

    Recipe: Lemon meringue tart with champagne vinegar sauce
      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),...
  • Recipe: Fig bars

    Recipe: Fig bars
    Total time: 1 hour, plus chilling time Servings: Makes 40 (1-inch) cookies Note: Adapted from "Desserts by the Yard." This recipe makes more fig purée than is needed for the cookies; the extra can be spread on toast or rolls and will keep for 1 week...
  • Baked beauties in revealing outfits

    Summer fruit pies are America's birthday cake. Just as the blueberries are ripening in Maine, the peaches blushing in Georgia and the olallieberries deep-purpling in Washington, we gather in backyards and on patios to cheer the founders and make best...
  • Recipe: Caramel ice cream sundae with salty peanut caramel sauce

    Recipe: Caramel ice cream sundae with salty peanut caramel sauce
      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...
  • Recipe: Vanilla panna cotta with seasonal fruit

    Recipe: Vanilla panna cotta with seasonal fruit
      Vanilla panna cotta with seasonal fruit Total time: 30 minutes, plus overnight chilling time Servings: 8 4 cups (1 quart) whole milk, divided 1 tablespoon powdered gelatin 1/2 vanilla pod, split lengthwise 5 tablespoons sugar Pinch of salt 1 to...
  • Recipe: Chef Nancy Silverton's scotch-caramel ice cream

    Recipe: Chef Nancy Silverton's scotch-caramel ice cream
      Note: A couple tasters called this the best ice cream they had ever eaten. It's not too icky sweet, yet it's got a luscious flavor and texture that makes it difficult to put down . It's a wonderful, grown-up ice cream. Kathie Jenkins featured the...
  • Recipe: Camelion's Creme Brulee

    Recipe: Camelion's Creme Brulee
      7 egg yolks 1/2 cup granulated sugar 3 cups whipping cream Dash salt 1/2 vanilla bean 3/4 to 1 cup brown sugar, packed Mix egg yolks and granulated sugar. Place cream and salt in heavy saucepan. Slice vanilla bean lengthwise, scrape out inner...
  • Recipe: Commander's Palace Chocolate Fudge Sheba

    Recipe: Commander's Palace Chocolate Fudge Sheba
      1 1/4 pounds semisweet chocolate, broken into pieces 6 egg yolks 3/4 cup unsalted butter, at room temperature 7 egg whites 1/2 cup sugar 1 cup chopped pecans Creme Anglaise Melt chocolate in top of double boiler over simmering water, stirring...
  • Recipe: Chocolate Creme Brulee

    Recipe: Chocolate Creme Brulee
      Note: A Culinary SOS reader wanted to recreate the chocolate creme brulee he ate at Pinot in Studio City. We asked chef-owner Joachim Splichal for the recipe and got one of the best desserts we've ever eaten. 1 quart whipping cream 2 cups milk 1 cup...