Take this custard out of the refrigerator about 10 minutes before serving.
The presentation of this flaming dish is quite a show.
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
We met chef Hansreudi Meier at his Swiss inn, the Jet d'Eau. He shared this recipe with us.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
This quick, simple soufflé promises a perfect result every time.
We got this simple dish from a California radicchio grower.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.