When I was working in France, I truly fell in love with lemon curd. I dare you to find a better recipe than this one. This is a scaled down version of Chef Laurent’s recipe from his bakery. You can ...

On a rainy day last week, my kitchen came alive with the sharp scent of lemons. As I grated zest for lemon curd and began to warm lemon juice and eggs in a saucepan over the stove, I was wrapped in ...

I can’t stand jelly in trifle because I hate the feel of the cake spoiling smooth, silky jelly – it’s like crumbs in the bed. The combination of creamy custard, good jam and cake or amaretti is ...

Apparently I was born without the chocolate gene. If anyone is promising decadence for dessert, I would prefer death by citrus. Lemon or lime will do, as long as it comes in an absurdly rich and ...

Apparently I was born without the chocolate gene. If anyone is promising decadence for dessert, I would prefer death by citrus. Lemon or lime will do, as long as it comes in an absurdly rich and ...