An elegant presentation of fall flavors: Pecan-Orange Frangipane Crostata with Candied Cranberries
Crostata Dolce Alla Romana for Daring Bakers ( in French )
Taiwanese Beef Noodle soup with a tutorial on how to make fresh hand-pulled noodles!
Indulge in a sinful treat Saffron Cardamom Doughnuts
Pillowly yeast donuts with simple maple glaze -- the perfect fall treat! Daring Bakers November.
Baked Doughnuts and Apple Butter Filled Traditional Doughnuts for my 200th post
Donuts ( in French )
Baked chocolate doughnuts for the Daring Bakers challenge.
Pumpkin Molasses Doughnuts
Nutella Bomboloni with Hazelnut Sugar
In which I face my fear of deep frying and baking with yeast and my uncertainty about the taste of fried dough.
My take on DB challenge of Doughnuts
DB October Challenge - Doughnuts!
Pumpkin Yeast Donuts with Maple Glaze (blog in Chinese)
Daring Bakers make Doughnuts - apple cider - so soft and delicious.
Black cardamon doughnuts with a warm apple cider glaze.
Daring Baker's: Cider Donuts. Just another fall day in New England
Sweet and savoury yeast doughnuts.
Spring Lamb, Broad Bean and Rocket Salad with Mint and Feta
Smokey Chorizo and Broad Bean Skewers are perfect Spring tapas
Chocolate and Peanut Butter Parfait - part of a road trip menu!
Apple Fried Pies Made With Puff Pastry
Making Candy in the Spirit of Halloween
Pomegranate "'ludes" from Studio 54 dinner. This mind-blowing food all resembles things people used for enjoyment at the iconic disco.
Edible "GLEE" Sugar Cookies.
Salmon and Cilantro Ceviche with a Musical Pairing
Lavender brown butter cake, acacia ice cream and acacia honey chocolate glaze - summery and bright petit fours
Baked Alaska with Blueberry-Ricotta ice-cream
yummy, nutty-Strawberry Baked Alaska
White nectarine ice cream with brown butter poundcake, wrapped up in a swirling meringue.
curried deviled eggs, one of the favorite finger foods, with a dash of curry spice
A cool cobb salad for summer days that are too hot for cooking!
Tomatoes, potatoes and green beans are all their peak - show them off in a classic Salade Nicoise topped with seared tuna.
My deconstructed take on this month's Daring Bakers challenge... Paired with lemon verbena infused ricotta ice cream!