What to make for brunch this weekend: Torrijas
This week at Solana 4, I learned how to make torrijas (tor-REE-has), a Spanish take on French toast. They’re less eggy than the French toast I’m used to, due to … Continue reading
The Best Damn Brownies Ever
Yep, I’m claiming it. I’m a chocolate enthusiast, and one thing I can confidently say is that I know my way around a brownie. When I was a little girl, … Continue reading
Selby’s Got a Sweet Tooth
Elisha and I enjoyed lunch today with the BasqueStage crew at the Fronton de Tolosa, a local restaurant renowned for its perfectly cooked alubias (reddish black beans) and morcilla (blood … Continue reading
Candied Pumpkin Seeds
Today at Martin Berasategui, I learned how to make pepitas garrapiñadas, candied pumpkin seeds. The pepitaswill be the crunchy garnish on a chocolate mousse dessert, providing both a textural and a … Continue reading
Writing in Chocolate
This week I changed stations from Pescados to Pasteleria. After two months on the fish station, I felt like it was time to move to a new environment in the … Continue reading
Olive Oil Shortbread Cookies
The New York Times Dining Section ran two great pieces lastweek: one, a list of the Best Cookbooks of the Year, and another about the mostnoticeable trend, the “At Home” … Continue reading
Photos: Desserts at Culinary School
The gorgeous, overflowing bounty found daily on the culinary school dessert table. This photo collection is dedicated to the “candy kitchen crew,” the most precise, talented group of cooks around. … Continue reading
