Makes about 2 quarts This creamy soup is silky-smooth, with light, delicate flavors just perfect for those early spring days. Since frozen beans are often more available than fresh, it’s perfectly fine to use them in this soup.
Blackberry Yogurt Fool
Makes 4 servings This recipe uses plain Greek yogurt, but you can substitute vanilla yogurt (omit the honey), sour cream, crème fraîche, or mascarpone. The berries can be chopped or mashed with the back of a fork, just enough to release the juices (make sure you aren’t wearing a shirt […]
Caramel Sauce
Makes about 2 cups
Caramelized Onion Quiche
Makes one 9-inch quiche; serves 6 to 8
Celeriac and Potato Purée
Makes 6 Servings
Cheddar and Beer Soup
Makes 8 servings
Chocolate Glaze
Makes about 1 1/2 cups, or enough to glaze a 9-inch cake This chocolate glaze stays shiny but soft and is a perfect topping for cream puffs or éclairs. Use it to glaze a cake or to drizzle into vanilla ice cream for a chocolate ripple effect.
Coffee Ice Cream
Makes about 1 1/4 quarts, or 8 servings Freshly ground coffee gives this Philadelphia-style ice cream a bold flavor. Coffee beans are sold by variety or as a blend, and in varying degrees of “roast,” from a light, or American, roast to inky black and shiny espresso roast. Coarsely grinding […]
Coffee Truffles
Makes 60 pieces Hand-dipping Truffles Dipping Using a Dipping Fork
Corn Chowder With Chiles & Monterey Jack Cheese
Makes 6 servings
Cream Of Broccoli Soup
Makes 8 servings
Cream Of Tomato Soup
Makes 8 servings Chef’s Note: The consistency of the soup may be adjusted to suit your taste. Leave some chunks of tomato, if desired, or continue to purée until the soup is completely smooth.