I may have mentioned these three facts about my mom before: She studied pastry-making at Le Cordon Bleu in Paris, she is a devoted sugar addict and Paris is her favorite place on Earth. These three ...

Paola Velez's tamarind pâte de fruit is sweet, tangy, coated with fruity sugar, and altogether delicious. Pastry chef Paola Velez combines tamarind pulp with ingredients like fresh lime juice and ...

Products are independently selected by our editors. We may earn an affiliate commission from links. Around about the fifth mini Snickers bar or bag of Skittles pilfered from your child’s ...

Réaliser ses pâtes de fruits à la maison, c’est l’assurance d’une gourmandise naturelle et savoureuse, sans conservateurs ni colorants. À vos casseroles, et régalez-vous ! Les pâtes de fruits, ...

1. Line bottom and sides of an 8-inch square pan with parchment. 2. In a heavy saucepan, combine jam, applesauce and 1 cup sugar; bring to a rolling boil over medium-high heat, stirring constantly.

The sugar-crusted squares of just-set fruit puree are a confection that’s worth making at home, especially with our own Justin Chapple’s genius method. Using Riesling in place of water enhances the ...

Journaliste sur l'Internet depuis plus de dix ans. J’écris sur le monde qui bouge, les petites révolutions de la société et la gastronomie, du kebab de quartier au restaurant étoilé. Mais aussi ...

Jelly beans proliferate in baskets and candy dishes this time of year, but William Werner of the Tell Tale Preserve Co. gives the chewy candy a grown-up, sophisticated twist. He makes his bite-size ...

Line an 8- by 8-inch square cake pan with parchment paper. Mix pectin with 1 / 4 cup sugar; blend well. Heat fruit puree in a heavy-bottomed sauce pan until just warm, about 100 degrees. Slowly whisk ...

Laetitia jacquet du restaurant La Source à Saint-Jean-de-Chevelu nous livre ses secrets ! Les pâtes de fruits, véritable gourmandise du terroir, sont de retour dans nos assiettes grâce à des artisans ...