<span>&amp;<span>lt</span>;span&amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;&amp;<span>lt</span>;span&amp;gt;<span>lt</span>&amp;<span>lt</span>;/span&amp;gt;;&amp;<span>lt</span>;span&amp;gt;<span>br</span>&amp;<span>lt</span>;/span&amp;gt; /&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;<span>lt</span>;/span&amp;gt;</span>
After a wonderful family filled weekend in Santa Cruz, attending my first Bat Mitzvah, discovering further joys in my uncle’s lemon tree, and riding the wooden roller coaster on the Boardwalk until my voice was horse from screaming, Russell and I headed north. A short and scenic drive up the coast took [...]

For Erik, who is like me in noticing the nakedness of the post featuring a cake I made recently, here are the recipes I used to create the cake. And for Britt, the honey mousse recipe is included, however, you had mentioned dipping strawberries into them, really great idea! In that case, I would omit [...]

Choosing a high quality honey from a small bee keeper rather than the honey bear from the grocery store makes all the difference in the world. I am not a food snob, so when standard grocery store ingredients are a fair substitute, I’ll say so. But here, because this mousse was developed to highlight the [...]

The glaze I chose for this cake is a recipe I adopted from Alice Medrich’s book, Bittersweet. It is designed as a pouring glaze for desserts that are stored in the refrigerator, which is where your mousse cake will sit while waiting for it’s grand appearance. Medrich suggests pouring this glaze at 90 [...]

&amp;lt;span&amp;gt;&amp;amp;amp;amp;amp;amp;&amp;lt;span&amp;gt;lt&amp;lt;/span&amp;gt;;&amp;lt;span&amp;gt;br&amp;lt;/span&amp;gt; /&amp;amp;amp;amp;amp;amp;gt; &amp;lt;/span&amp;gt;
With my days now full of savory banquets rather than the pastries I had grown so accustom to in the 2 years past, I come home with a craving. Not a sweet tooth, per se, rather an overwhelming urge to bake. Cookies, brownies, cakes, you name it, I have been a [...]

Started and owned by the smart and talented Katrina Markoff, Vosges Haut Chocolat is an up and coming high end chocolatier based out of Chicago. Among the special experiences I’ve had as an attendee of this year’s TED conference is that every few hours Katrina and her crew offer extensive tastings of a variety of [...]