In December, much of the world sees things the way I do. Artistic cakes, cookies, snow globes, chocolates, and vividly wrapped confections fill shop windows, screens, and billboards. They are everywhere. For over 17 years, I have explored the pastry arts, sometimes as a chef and sometimes as a gypsy traveler hoping to capture in ...
In Jackie's new book Our Great Big Backyard about childhood adventures in America's national parks (writers Laura Bush & Jenna Bush Hager), s'mores figure as one of the great rewards of camping and getting into the wilderness. No argument from me, or from one of the nation's top chocolatiers, Michael Recchiuti of Recchiuti Confections in San ...
No I didn't. I never leave my chocolate anywhere. But someday I will leave my chocolate in San Francisco so I can go back and get it. You probably already know that that this is the ultimate food town because of the local farmers who populate thriving markets like the famous one at the waterfront ...
USC Kaufman class of '19-December 2015 Performance-Groundwork Cornet Chocolate Shop-Brussels, Belgium Desmond Richardson's master class ... While writing grants and brochure copy for the USC Glorya Kaufman School of Dance, I meet a lot of dancers. Most staffers have trained in studios as the athlete/artists that all dancers are. They are disciplined and they don't ...
I know, I know...Vienna has always been a cosmopolitan city. But we approached it as a dessert capital - a singular exemplar; a province of old-world excellence. If other discoveries awaited us in this city, we didn't care. While Vienna delivered on its culinary promise, we could not ignore how it asserted itself as a ...
One thing to remember when you visit Canada or New England: March is a winter month. March is not spring. March is nothing even close to spring. It is ice-locked and raw blue-white. Still deep and silent inside the trees are the seeds and sap of hope. Eventually, they will bubble up. The harvest begins ...
Toy soldiers, trains, presents, chocolate, bows - all fine stuff of childhood. Mass-marketers understand this and often sell us charmingly quaint packaging with nothing but chalk-like chocolate inside. In Quebec, roadsigns led me up a steep hill to a mini-chocolate factory guarded by this guy: I feared the worst. Chunky sentry like these are cherished by ...
This is one of my favorite photos from my first cookbook Chocolate Bliss. I arrived at photographer @jennifermartine's San Francisco studio after a hectic food convention with only a few chocolates left, and here they are - dinged and bruised - yet they convey forgiven beauty of the dark and imperfect. Can we talk about the ...
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