Archive for February, 2012

Raspberry (or Strawberry) Chocolate Macarons

Macarons, with their crisp shells and soft fillings, are the current darlings of the pastry scene. Admittedly tricky to make, their finicky nature has resulted in countless, wildly different recipes to produce ‘proper’ macarons, with thin, crisp, un-cracked shells and bubbly ‘feet’ at the base. This recipe uses an Italian meringue as its [...]

Morel, Sausage and Coulommiers Omelet

Omelets are good, quick weeknight fare. Stuffed with garlicky French sausage, morels, and creamy cheese, they’re also sublime. Coulommiers is a cousin of Brie — made in the same region but with a slightly stronger flavor and a tendency to transform from creamy and solid to unctuously oozy when warmed.