Granola is a great breakfast treat and easy to make at home which also allows you to control exactly what goes into it, and make it rather less sugary than...
Classie nougat honey, egg whites, and nuts is usually made with almonds, but we like to make it our own by adding pistachios and dried cherries or cranberries. If you...
With the sophistication of individual little cakes, these multicomponent cookies are sure to impress—perfect for special occasions or to cap off an upscale afternoon tea. The cookies are tender and...
One of the things that I love most about polenta is that, despite its being nothing more than cornmeal, it feels luxurious. Compared to its down-home American counterpart, oatmeal, polenta...
Toffee is another form of cooked sugar and butter, taken to a higher temperature than for chewy caramels. We add a little baking soda, which gives the toffee a lighter,...
I remember a time on MasterChef when I cooked this chicken, giving important details like adding verjuice during the final stages of cooking and turning it over to rest for...
All kinds of extravagant flavours of macaroons can now be found in pâtisserie shops. But sometimes a classic and simple flavour like lemon together with a crispy almond shell is...
This is my interpretation of the French Galette des Rois, a delicious almond-rich cake customarily made for Twelfth Night (6 January), when the three kings are said to have arrived...