When I said it was time to indulge in a couple sweet treats, I wasn’t kidding =P It’s the day before Halloween and I’m already craving something sweet… something sticky and creamy, buttery, of course, a little nutty and perhaps a little French-y. If there’s a candy that can satisfy all those cravings, it’s gotta be fleur de sel caramels! These taste divine and look so lovely, I bet you can’t eat just one. Even Anthony, who’s never liked caramels before cause they tend to get stuck in [...]

fleur de sel caramels is a post from: Cookinghow.com

Halloween is just around the corner so there’s really no better time than now to indulge in a couple sweet treats. These little green tea cupcakes with black & white frosting not only look the part, but also satisfy my sweet tooth without giving me a cavity. I’m not usually a big fan of cupcakes, but it’s most because either they’re way too sweet or just way overloaded on buttercream frosting. These green tea cupcakes aren’t too sweet at all and I have to admit, the [...]

green tea cupcakes with black & white frosting is a post from: Cookinghow.com

Back in culinary school, we had a special guest chef featured in one of our gourmet workshops on confit de vin, or wine jellies! Chef Marie Maryn of Les Jardins de Marie showed us how to make elegant wine jellies from just a few simple ingredients– a good bottle of wine, sugar, lemon juice and pectin. Et voilà! Paired with some superb cheeses and crackers, we were definitely living the life of a true gourmand

So my friend is getting married at the Wynn Resort [...]

wine jelly wedding favors! is a post from: Cookinghow.com

If I wasn’t so set in my traditional holiday ways, I would totally swap out the classic pumpkin pie on Thanksgiving Day for this roasted autumn fruit crostata. It’s a beautiful dessert with a crust so good, you’ll want to eat every last crumb and while the apples, pears and quince are roasting in the oven, the kitchen will fill with the lovely aroma of an unforgettable holiday.

It’s just too bad that I’m so stubborn I have to have my turkey and pumpkin pie on Thanksgiving Day =P [...]

roasted autumn fruit crostata is a post from: Cookinghow.com

Whenever the days get a bit cooler, I naturally start craving foods that are warm, rich and comforting. Don’t you? A nice bowl of soup always does the trick and the perfect soup that came to my mind was the classic French Onion… so rich in flavor from both the caramelized onions and beef stock and so warm and inviting with the toasted baguettes slices topped with melted, bubbling Gruyère cheese… just the right slightly sweet, salty and nutty complement to the soup. It’s real [...]

french onion soup is a post from: Cookinghow.com

If you’ve ever had jam made by Christine Ferber, then you know just how perfectly wonderful a simple jam can be. I was doubtful at first, having been a child that grew up on Smucker’s, but I figured since Pierre Hermé, the macaron king, had it on display in his store, it was worth a try. I ended up bringing two jars of Christine Ferber jam home from Paris… one for a dear friend and one for keeps I would have brought back more if I [...]

homemade strawberry conserve with cinnamon is a post from: Cookinghow.com

It’s a burger, loaded with all the goodies and packed with flavor, made small enough to fit in the palm on your hand and destined to be devoured in two bites. Need I say more?

These super sliders are so irresistible, you seriously can’t eat just one. The burgers are made with ground sirloin and get an extra flavor punch from the garlic, parsley, tomato paste, and Parmigiano-Reggiano. It’s grilled and topped with a generous slice of Taleggio cheese, a light drizzle of sweet, reduced balsamic vinegar, crisp pancetta, [...]

sirloin beef sliders with taleggio & pancetta is a post from: Cookinghow.com

Every now and then I come across something that tastes so good, I just know it can’t be good for me. I try to convince myself that I really shouldn’t know how it’s made or what goes in it, cause after all, ignorance can be bliss. Do I really need to know how much butter goes into a croissant? or in that slice of red velvet cake from my favorite bakery? or how much cream is in that heavenly chocolate mousse? For better or for worse, culinary school [...]

petite brioche is a post from: Cookinghow.com

It seems like food photography is all the rage these days, and just about everybody who is anybody has become a food paparazzo in some form or another… whether it’s snapping photos at a restaurant or showing off our own food creations with a food blog (guilty, as charged). Somehow, though, the idea behind food photography has become an artful display of illusions and props… making food look good no matter what. What most of us assume as food photography is actually the clever works behind a food [...]

yogurt panna cotta with balsamic strawberries is a post from: Cookinghow.com

A simple delight and a classic food find, the boiled egg is to the culinary world as the little black dress is to the world of fashion: it’s one of those things that never seem to go out of style and for good reason! The incredible, edible egg is one of nature’s most finest foods, packed with protein and loaded with vitamins, minerals, unsaturated fats and antioxidants. And even with all that, a large egg only has about 70 calories… incredible, indeed!

Boiling an egg is definitely a no-brainer… [...]

perfect boiled eggs is a post from: Cookinghow.com