While prepping for my recent video shoot, I became fascinated with these simple rose cookies and how amazingly different the same stamped cookie could look with only slight variations in other decorative treatments. The effects range from sharp and clean
Love coffee ice cream, but seeking a slightly more daring flavor? Well then, try this smoked black tea (lapsang souchong) ice cream infused with a bit of orange zest and the exotic licorice-ness of star anise. If you prefer a
Granted, it may be a little chronologically inappropriate to post a cranberry recipe as we’re heading into summer on this continent. But the tartness of this sorbet makes it a refreshing palate cleanser even in the height of our dog
If you’ve ever worked in the wedding cake business, you’ll appreciate why I always approached delivery day with an impending sense of doom. After putting hundreds of hours into each wedding cake, I shuddered at the thought of any misstep
Even though some people may think of beadwork (the making of perfectly round icing dots) as a minor icing detail, I treat it here and in my book Ultimate Cookies as a full-fledged decorating technique. Why the extra attention? Well, partly because
I hope you’ll find it reassuring to learn that I do 95 percent of my cookie decorating with this simple DIY tool, also called a cornet. Rarely do I go as far as rigging a reusable bag with a metal
So how do you use my favorite decorating tool once it’s made? Regardless of the decorating technique you choose, there are some basic cone handling instructions to always apply! Read on, and/or check out Lesson 4 in my cookie decorating video
My rendition of aioli, though very garlicky, isn’t as biting as some, since the roasting of the garlic bulbs mellows their inherent sharpness. It’s also as delicious atop meat (see my Red, White, and Blue Burgers) as it is mixed into
I’m not proud to admit to this behavior, but I await the arrival of rhubarb like a spoiled child anticipating the reckless ripping open of presents on Christmas Day. Once I spot the season’s first stalks, my eyes widen, visions
Though perfect for your Memorial Day or Fourth of July fête, this burger is tasty all year ‘round – and colorful, too! The red refers to the roasted red peppers and sundried tomatoes mixed into the meat; the white to
Need some name tags or place cards, but hate your handwriting? Or tired of store-bought options and canned clip art, yet not the best artist? It’s all good – you can still craft beautiful tags using special fonts and ephemera
More assembly instructions than detailed baking how-to, this interactive (read: get-your-hands-dirty) dessert is infinitely adaptable! The concept? Each party-goer gets his/her own personalized roasting fork to deck out to taste. Here, I give two options for topping the forks: a
Even though I’ve been food-styling for publications for a few years, it’s not everyday that a national magazine emails to say they want to photograph me doing my cookie thing. Usually I’m hired to make someone else’s food or space look camera-ready.
I call rubber stamping my ultimate cheater technique, because it allows anyone – even those without God-given artistic talent – to create show-stopping cookies with very little work. Simply choose a lovely stamp and grab some soft-gel food coloring, and
I liken this dessert to tiramisu, but without all of the carbs. Sans the traditional ladyfingers and with the espresso turned into ice, its luscious layers are more “light” and summer-like. I originally wrote this recipe in 2006 for an
OK, so this feature isn’t my usual special party, but it is a celebration in its own right – of the smaller things in life that we (or at least, I) too often take for granted. After a whirlwind winter
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