Parents of picky eaters, take heart. As a BraveTot, I hated pretty much everything. From the usual childhood vegetable-enemies to an extensive list of innocuous foods including eggs, honey, rhubarb a...
I have no idea who invented feuilletine or when, its history evolved en francais. Jacques Torres (no surprise) championed it in America as far back as the mid 90s. Sometime in the early aughts, he us...
The first basil leaves of the season and the last of spring’s strawberries cohabit the farmer’s market for the briefest window, well suited but ill fated lovers whose time together is all too brief. ...
The ultimate berries ‘n cream: strawberry reduction whipped into fresh cream. You probably don’t need me to tell you all of the ways strawberry flavored whipped cream would taste deliciou...
I don’t believe in healthy desserts, only in deliciousness. So don’t mistake the whole wheat flour in this recipes as anything other than the most delicious ingredient for the job. It len...
If a dusting of powdered sugar represents a “1” on the Garnishing Difficulty Scale and a “10” involves making a chocolate sculpture of Elton John, carrot roses are like a 2. C...
Last Tuesday night, I snuggled up with Mr. BraveTart on the couch. We made dinner together, shamelessly took down a roast chicken barehanded (it tastes better like that; don’t judge) and abando...
Lemme shoot it to ya straight: this recipe isn’t about white chocolate so much as it’s about pistachios. I came up with this as a spin on gianduja (and its cousin Nutella) that would forg...
I used this dough in my plaid tart logo and in a chocolate version of Mont Blanc, my favorite dessert in the world. It has such a dark chocolate flavor and crisp texture that when I first set out to ...
Don’t let the word “fruit” fool you, this is not a recipe for healthy, high fiber new age fruit leather. If you want full-fiber, no sugar added fruit snack, this recipe will probabl...
At the bakery where I used to work, we invented something called Mediocre Powers. Our go-to goofy conversation to let our pent up baker imaginations run wild, or weird at least. Mediocre Powers have ...
I wish I knew how to preserve the flavor of cherry blossoms. I’ve tried enfleurage but takes a lot of work with very little to show for it. Candied cherry blossoms have a vegtal flavor that I c...
To make an out of the ordinary German chocolate chocolate cake, you need a few out of the ordinary ingredients. Like roasted pecan oil and natural coconut flavor, which doesn’t taste like sunta...
At the end of February, Food & Wine brought me and the other Best New Pastry Chefs to New York for a photo shoot. I’d love to play it cool, “Oh yeah, no bigs. Just a thing we did.” But I spend 90...
Much has been made of the restaurant industry’s dark underbelly rife with drugs and alcohol, but little about the darkest addiction of them all: chocolate sprinkles. Those in the pastry departm...
I don’t know if I should feel ashamed or proud that I’ve written the world’s first and only Fringe/Reeses Cup fan fiction. Regardless of what you think about that, I hope you’...
When I got to work, I found the fish monger, produce girl and a beer guy standing outside in the cold. One of ‘em with his nose pressed to the glass, peering inside the restaurant, the others hunkere...
I’d be lying if I said these were easy. If you’ve mastered macarons and are ready for a challenge, welcome to the next level. If not, don’t sweat perfection; these macarons are just...
This year, I’d like to ask you to be my Valentine. Really. Food & Wine magazine’s editors have nominated me for a new award called The People’s Choice Best New Pastry Chef. I gu...
So y’all know about my extreme discomfort identifying as a pastry chef. If not, don’t worry, last year I wrote an entire post elucidating my phobia. Maybe I’d just seen it bandied about too lightly; ...
Nothing fires up my culinary time machine like Jell-O style chocolate pudding. Homemade puddings tend to go overboard with chocolate and eggs, winding up so custardy, thick and French you can’t...
So hobbies work a little something like this: you find something you enjoy doing. You do it all the time, even though you don’t get paid. In fact, you pay for the privilege of doing this fun th...
I already have recipes for Vanilla Wafers and Gluten Free Vanilla Wafers here on BraveTart, but these are different. The others work great in Banana Pudding, but on their own they don’t taste q...
Apple stack cake gained popularity in Appalachia well over a hundred years ago because it offered people in isolated communities a way to enjoy a fruit laden dessert well into winter. By using apple ...
In an interview with Serious Eats last week, I confessed my borderline clinical obsession with cereal. I’ve become so untrustworthy around the stuff I’ve formally banned it from the house. The underl...
My perfect bowl of Lucky Charms doesn’t actually bother with the cereal bits but instead consists mostly of sweet milk and marshmallows, and of course a glass of orange juice (part of any healt...
The variety of Animal Cookies & Animal Crackers available boggles the mind: pink frosted, white frosted, with rainbow sprinkles and plain. I love the cookies (pink frosted with sprinkles please!) so ...
As a kid, my cousin taught me that Fig Newtons and Pop-Tarts were related just like us. His ideas of Newtonian Figsics had a certain irresistible logic, and I’ve thought of the two as cousins e...
These marshmallows have become a New Year’s tradition for me. Every December I find some new way to incorporate them into the New Year’s Eve menu, but they’re a special treat anytim...
I never particularly cared for the real Milanos, they have a strangely flavorless quality, and I make no bones about my dislike of them. But they are a symphony of texture and a great addition to any...
You are no longer following . Undo?
English
Suomi
Svenska