15 Dec 2010, Posted by admin in EAT, 0 Comments

Bon Appétit Desserts, How 50 Years Of Magazine Baking Becomes A 6+ Pound Cookbook

Yes, we still dog ear those chicken and celery pot stickers recipes from our stash of old Gourmet magazines, knowing full well we’re probably going to go with that weeknight friendly Bon Appétit roast chicken with lemons and green olives. Which gets us to dessert. Bon Appétit Desserts, outgoing editor Barbara Fairchild’s crowning white and dark chocolate croquembouche glory (p. 618). Or something like that.

01 Sep 2010, Posted by admin in MEET, 0 Comments

History In The Making: The White House Pastry Chef’s New Book (Obama Digs Pie)

For some, The Perfect Finish to summer might involve a cooler full of Bomb Pops and Good Humor bars. Bill Yosses is more the four-sesame sundae type — homemade sesame ice cream (vanilla ice cream base flavored with sesame oil) drizzled with both tahini (sesame paste) and caramel sauces and topped with crumbled halvah (sesame nougat) and sesame-honey candies.

15 Dec 2010, Posted by admin in EAT, 0 Comments

Bon Appétit Desserts, How 50 Years Of Magazine Baking Becomes A 6+ Pound Cookbook

01 Sep 2010, Posted by admin in MEET, 0 Comments

History In The Making: The White House Pastry Chef’s New Book (Obama Digs Pie)

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