Clafoutis Flan


One of the latest Four Seasons opened a few years ago in Carlsbad, California, just north of San Diego.  The executive chef of the Four Seasons Resort Aviara, Pascal Vignau, is a native of France.  His pastry department’s version of…

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Eggs Du Jour

All my brunch catering jobs featured eggs, either in a strata casserole, made to order omelets, or eggs Benedicts. And no one was complaining. Spring brunches usually always called for smoked salmon, which is luscious and rich. Even the little children love it.

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Dessert Divine – the Chocolate Mousse


Chocolate mousse is a sophisticated pudding, once only a specialty of French restaurants. It is an integral part of French dessert making. Every home baker and restaurant pasty chef have their version for special occasions. “Mousse” is the French word…

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Luscious Fruit Curds

portrait of citrus courtesy of bon appetit
Lemon Curd is a thick, soft and velvety creamy custard made from fresh fruit juice that has a wonderful tart yet sweet citrus flavor and thick smooth texture. It is almost like the…

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The Denver Omelet


When I was still in college, my boyfriend and I spent every Sunday with his grandparents, Granny and Grampy Weick, after Grampy retired from working on the Union Pacific Railroad line. Their Saratoga, California, home was a suburban corner lot.…

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The Easiest Cranberry Lemon Hot Cross Buns


Hot Cross Buns show up every Easter in bakeries and have a long tradition in the British Isles since raisin buns and muffins are popular for both home, bakery, and tea room items. They are a beloved breakfast and tea…

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Fried Rice

Fried rice is considered the first step in learning Asian cuisine. Usually books only have one or two recipes at best, so we took it upon ourselves to gather a few favorite recipes from friends who are fried rice lovers for the Ultimate Rice Cooker cookbook. But first, here are some general tips for making fried rice.

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All About Homemade Pasta

Pasta is a dish that is gloriously impromptu, especially with a batch of your good sauce in the freezer, and is popular because of its good nutrition, quick preparation, and well, it just tastes so good. In Not Your Mother’s Slow Cooker Cookbook, NYMSC Entertaining, and NYMSC Family Favorites, we have given you a nice handful of Italian-style sauces. We say Italian-style since pasta and its wonderful sauces are now thoroughly part of American cuisine, despite it being an import. You have your choice as to using commercially made fresh pasta available packaged in the supermarket, buying fresh pasta from an Italian market or pasta shop, or using dried.

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The Strata: Savory Bread Puddings

The strata is a culinary term coined in the 1950s for an old-fashioned baked egg casserole composed of layered of ingredients, the same technique used for constructing a lasagne or quiche, only bread is used as the main starch and eggs are the binder.

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Angel Food Cakes Without a Bit of the Devil in Them

Angel food cake used to be ho-hum until someone marketed them as the “no-fat” treasure of the cake world. Then it became a rage. Again. But the key word here is unadorned.

With a recipe in every American cookbook in print for the last hundred years, angel food cake was a favorite White House dessert in the 1800s.

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