Recently in David’s Favorite Posts category:

One of the most vexing tasks some bakers come across is making the perfect Parisian macaron, those ethereal little domes of almond meringue seen all over Paris, often filled with buttercream, ganache, or a fruity filling of jam. Although the original macaron didn’t have filling, but were simply fused together while warm. So I decided to create two recipes for chocolate macarons: one with an…

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I often cook pasta in not enough water. I wash mushrooms. I don’t grind my own coffee beans. I melt chocolate in a bowl set in, not over, simmering water. I hate soup as a first course. I buy store-brand butter for baking. I try to use as few pots and pans when I cooking as I can. I lift the lid when cooking rice…

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I’ve been thinking about this for quite a while, and figured I’d ask “Is it just me?…What would you do?” Let’s say you’ve been invited to someone’s house for dinner. Yum. You arrive and they’re preparing the food. There’s piles of fresh produce and meat on the counter, ready to be whipped up into something magical and tasty. Vibrant tomatoes, leafy greens, juicy meat ready…

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Trim cube of chocolate Gush out liquid espresso! Clever caffeine cloak

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