Photo by Jennifer Reynolds
Crème brûlée might have a crusty exterior, but once we get past that we find a sweet and soft soul that makes us just want to eat it up. [Read more…]
In the case of bread pudding, frugality was the mother of invention. Food historians point to cooks looking for ways to use leftover bread instead of letting it go to waste. [Read more…]
Photo by Jennifer Reynolds
It’s the holiday season and there are desserts aplenty to choose from. [Read more…]
Photo by Jennifer Reynolds
Galettes are free-form tarts baked without a tin and are well suited for baking on a pizza stone, steel or in this instance, a brick oven. [Read more…]