Cakespy's Guide to the 13 Best Sweets in Paris
Earlier this week Cakespy reported on her favorite savory meals in Paris, but let's be honest—she was there for the sweets. After visiting 35 bakeries in seven days in Paris, she rounds up a dozen—no wait, a baker's dozen—of her favorites, from macarons to eclairs to tartelette aux fraises, and more.
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Dinner Tonight: Chicken Parmesan
Most of my chicken parmesan experiences have been bad ones. You probably know where this is headed—the oversized portions of heavily breaded chicken topped with boring tomato sauces and layer upon layer of greasy cheese. But this recipe is well-proportioned, light on the grease, and clean in flavor. It's easily the best chicken parmesan I've ever had.
A Barista's Crash Course in Steaming Milk
Learn the steps to making the perfect steamed milk with an espresso machine.
The Food Lab: Fresh Ricotta in Five Minutes or Less
Did we figure out a cheese-making method that's completely idiot-proof and makes clean-up a snap? Yep. Just combine your ingredients in a glass container, microwave on high for a couple minutes, stir once, and drain. Ta da! You have just made ricotta.
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Whatever anyone says, people would buy this pizza. The key to success with it, however, I think, is the McDonald's McRib approach. Offer it every so often, and only for a limited time.