Creme Anglaise (English Cream) is the French translation for a rich cooked custard sauce that can[...]
The word beignet (pronounced bey-YAY) comes from the early Celtic word bigne meaning “to raise.”[...]
Variation: Jelly Doughnuts or Donuts Doughnuts dusted with cinnamon-sugar. Making your own old-fashioned yeast doughnuts[...]
The name, pronounced kween ah-MON, derives from the Breton (French) words for cake (“kouign”) and butter[...]
Variation: Tami's or Perfect Buttercream and Variations SARAH SAYS: This recipe is a less sweet[...]
Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong ©[...]
Caramel covered hazelnuts make a beautiful garnish atop desserts. Plus, they are so delicious when[...]
Variations: Fruit or Nut Semifreddo; Key Lime Semifreddo; Loaf Pan Semifreddo This fabulous and flavorful[...]
Recipe and photo © 2012 by Shaina Olmanson and used by permission of The Harvard[...]
Double serving of Butterscotch Pudding with Whipped Cream and sprinkled with ground cinnamon I love[...]
