A flaky dough is my biggest weakness. I love buttery croissants so, so much, but their long and laborious preparation (3 days of pure fun!) can be discouraging. That’s why …
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“How to escape through cookbooks,” asked British food magazine Olive? The answer is to take your kitchen on a culinary journey instead of real – impossible at this point – …
Aubergine here is absolutely wonderful. It melts in the mouth, tasting a bit like luxury porcini mushrooms. Its secret is to cook the aubergine first in LOTS of olive oil …
The best part of a crumb cake is undoubtedly the crunchy-sweet streusel on its top. This cake is just one large crumb piece. It’s filled with a tangy rhubarb enhanced …
A classic carrot cake is a cake whose history has come full circle and which caused many to commit culinary sins along the way. Sometimes it’s flavorless, other times it …
No, it doesn’t taste like carbonara. It tastes better than carbonara. I don’t have to pretend that I’m interested in following the pattern of the authentic recipe. I maximize the …