Try making a limoncello tiramisu for your holiday celebration, via WSJ.

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  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 are marked Read On »

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

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

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Recipes that can satisfy your need for salted caramel, via Independent UK.

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