Laura Loesch-Quintin

A light-as-air cookie with a century-old French pedigree

Maceration softens fruit and imparts flavor to turn even less-than-perfect berries into something worthy of dessert.

Ever since he learned how to make a basic whiskey sour—simple syrup, fresh lemon juice, and whiskey—my boyfriend, Alexis, has … Continued

To create whimsical seafood mousses, Saint-Pierre and Miquelon cooks use fish-shaped molds. Such molds date to the 1300s, when shaped … Continued

I grew up drinking tea — Earl Grey or English Breakfast with a splash of milk and a cookie or … Continued