Category Archives: Desserts

Chocolate & Peanut Butter

By Emilia | Published: February 11, 2013

One of Emilia's favorite confections to make at home and have in Jenni's ice cream, via Smitten Kitchen.

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Bread Pudding

By Michael Ruhlman | Published: January 30, 2013

 

Cinnamon raisin bread pudding

Still recovering from 10 days of Key West fine food and postprandial debauchery, I’m giving my site over today to my friend Stephanie Stiavetti (@sstiavetti), who writes The Culinary Life blog, and whose first book, Melt, will be published next year by Little, Brown (a fine book to which I happily contributed the introduction). I'll be back on Friday with a Key West–inspired cocktail to combat the winter grays. Take it away, Steph, and thanks for keeping it simple and discussing a critical cooking technique!—M.R. by Stephanie Stiavetti Bread pudding needn't be complicated. At its core, custard is a straightforward dish consisting of cream and egg yolks. For a sweet custard you add sugar, alongside tiny, fragrant vanilla beans (usually), and that's about as fussy as it gets. The best bread puddings ...

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Croquembouche

By Emilia | Published: December 24, 2012

A beautiful cream puff pyramid surrounded by spun caramel which is perfect for the holidays, via Saveur.

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Buckeyes

By Emilia | Published: December 24, 2012

One of Emilia's favorite confections to make at home and have in Jen's ice cream, via Smitten Kitchen.

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Cookies for the Holidays!

By Michael Ruhlman | Published: December 17, 2012

Holiday cookie time. Photo by Emilia Juocys

I'm a cook, not a baker. There are few professional chefs who are both. Cory Barrett, formerly of Cleveland's Lola, was its pastry chef and then its chef de cuisine, very rare. Michel Richard is an anomaly in being both a world-class pastry chef and a dazzlingly ingenious savory cook, as his book Happy in the Kitchen shows (I highly recommend this book, by the way, and his restaurants). That savory cooks and pastry cooks are different creatures is also why writing the new best-selling Thomas Keller book, the Bouchon Bakery Cookbook—stunning in its recipes, photography, and design—was both so hard and so exciting for me, as I tried to understand the whys behind the craft of baking and pastries and write about them through executive ...

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