I've never used semolina in a dessert, but Mark Bittman's take sounds just light and decadent enough to merit a try. Described as "somewhere between a cake and a pudding," that semolina is exactly where I want to be. The...
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- makes about 1 pint - Adapted from Alinea by Grant Achatz. Ingredients 500g water 150g sugar 2g salt Pinch saffron threads 10g dried chamomile 4 gelatin sheets 9g agar agar Procedure 1. Combine first 5 ingredients in a...
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Eaten straight out of hand or cut up, a ripe peach is hard to beat. But, peach perfection is a fleeting thing, and the only way to forestall an impending perish? Cooking the fruit. Cobblers, pies and preserves all have...
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The week's final Cook the Book recipe, adapted from The Sweet Melissa Baking Book, appears today at the insistence of Serious Eats overlord Ed Levine. And though Sweet Melissa Patsisserie is only a few blocks away from my home, I...
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I'd imagine this hot chocolate pudding would be an especially welcome dessert on a chilly day. (But who knows when that may be, what with the weird unseasonably warm weather that's befallen much of the U.S. lately). As the authors...
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