My pal Rick Rodgers www.rickrodgers.com, author of Thanksgiving 101 and too many other cookbooks to count, was in town just in time to escape the devastation back home in New Jersey. We went to Bar César for lunch yesterday and, since November is still rosé weather in globally-warmer-than-ever Northern California, we each had a glass with […]
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I had better finish up my 10 ideas for strawberries before strawberries go out of season! Fortunately this idea is good for fresh cherries too, not to mention figs. Chocolate dipped strawberries(cherries, figs…) are easy and fun to make. Any child (of any age) would love to help you with dipping. Choose a brand of chocolate […]
STRAWBERRIES WITH WHIPPED CREAM AND HALVAH Did you know that strawberries and sesame are divine together? To find out, serve a bowl of ripe strawberries layered with chopped halvah (as much or as little as you like) and topped with unsweetened whipped cream and more halvah. That’s the recipe. Really, that is all there […]
STRAWBERRIES IN RED WINE Open a modest bottle of red for this, or use wine left from a party. It's even ok to mix different kinds…no one will know. Pour red wine over whole or halved ripe strawberries, adding about 2 tablespoons of sugar (to taste) per cup of wine and a squeeze of lemon […]
Cocktail time at last! Several years ago I celebrated the publication of my new book, Pure Dessert, with a party at the Hangar One/St. George Spirits Tasting Room. Better still (so to speak) the party was not actually in the tasting room, but in the hangar in front of the gorgeous copper still. So chic yet industrial, […]
Does anyone else remember brunch in 70’s? Yes, quiche was there, and very chic indeed. But I especially remember this seriously simple and delicious dessert: a bowl of ripe strawberries was served, flanked with a dish of sour cream and a dish of brown sugar. Guests dipped a berry into the sour cream then into […]
Make sorbet without an ice cream machine? No cooking either? You can prep this sweet and refreshing dessert in fewer minutes (not counting freezing time) than it would take you to go out and buy it. It’s also a perfect way to use those delicious leftover berries that no longer look party fresh. Preserves instead […]
I know. No one really needs a recipe for serving ripe strawberries topped with whipped cream, right? But I thought I would start with my basics (Alice’s Rules, so to speak) and let everyone take it (or not) from there. The strawberries:Start with great tasting berries. Don’t assume that the biggest strawberries are the […]
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My eighth book, Sinfully Easy Delicious Desserts is just out. You might be thinking, “what, another dessert book, can’t she give it a rest?” What’s new, fun, and interesting about Sinfully? After seven books, I’ve shifted my perspective from baker to cook. I’ve always noticed that people who love (and are good at) baking think […]
The title of this post suggests that I have redesigned or remodeled my old website. That would be nice. But the reality is that this is my very first website and it is now live. Finally. It took as long to design and launch as it me took to write an entire book, which I […]
If you haven’t seen the preview of my video course, check it out at http://www.craftsy.com/class/Decadent-Chocolate-Cakes/64. The beauty of a video course, and what makes it different from food TV, is that there is no rush to fit into a five-minute morning news slot or even a half-hour program. I get an opportunity to actually teach, […]
Chatting with a serious documentary filmmaker decades before there was SO much food on TV, I expressed the opinion that the processes involved with chocolate and dessert making would look good on film. She didn’t really get it! I explained how visual it all was: luxurious chocolate glaze flowing over a cake, up-close brush stokes […]
Here you will find the quickest lemon tart, a lattice-free linzer torte (mixed entirely in the food processor), one-bowl French chocolate torte (yes, the real thing, but easier to make), imaginative ways with ice cream, chic puddings and mousses to swoon over, and gooey pies with no-fault press-in crusts. Even soufflés for beginners. And you won’t need a rolling pin, a pastry brush, or the skills of a professional baker.
As always, you’ll find well tested recipes with tips for success that will make all cooks—even those nervous about baking—confident in the kitchen. Plus there are more than 100 ideas for spur-of-the-moment desserts that don’t even involve baking, including fantastic ideas for ways to dress up a bar of chocolate, a pint of strawberries, a handful of dried fruit, fresh cheese, gingerbread, amaretti, and more.
What? Purim already? I know people who don’t like Hamantaschen because they don’t like poppy seeds especially, or prune filling, or anything else reminiscent of the Jewish cookies of childhood. Well, I do like (love, even) poppy seeds and prunes and the like, but I am sensitive to the needs of others. So I offer […]