THERE’S an episode of the late-’90s PBS series “Baking With Julia” that features Berkeley-based pastry chef Alice Medrich (in some circles, fondly referred to as the Queen of Chocolate) and one of her ...

Our recent Curry Night, which I wrote about last week, wrapped up with a cool and smooth dessert of cardamom ice cream with a cinnamon tuile and cubes of spanspek (cantaloupe melon) macerated in ...

Allow yourself time for the batter to rest (see below). Sift the flour twice in a large bowl, or even a third time. This is key to having a light batter which spreads effortlessly when baking. Stir ...

Blitz the ingredients together in a bowl and set aside for at least 2 hours. Preheat the oven to 160C/325F/gas mark 3. Line a baking sheet with baking parchment. Place a tablespoon of the mixture onto ...

THEY’RE like a pastry chef’s secret weapon. Classic, crisp, delicate tuiles-- those thin, finely textured cookies romantically named after curved Mediterranean roof tiles -- are perfect by themselves ...

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Spread about ¼ cup Parmesan cheese in a thin circle about 5 – 6 inches in diameter on the parchment lined baking ...

Emily Luchetti is a renowned pastry chef, writer, and maker of jam and chocolate. She won the 2024 James Beard Award for Outstanding Pastry Chef, co-owned the bakery StarBake with Jeremiah Tower, has ...

As with so many pastries, we have the French to thank for inventing tuiles, made from a mixture of butter, sugar and flour. Their brittle, lace-like shell is artfully shaped while hot, into curved ...

This decorative dessert is perfect for summer entertaining - a crisp chocolate 'taco' shell filled with whipped chilled coconut cream, and topped with sweet and tangy fresh berries. serves 1. To make ...

This recipe originally appeared in the November 2018 issue. For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season.