This tart should come with a warning: “Proceed with caution!”
Its luscious chocolate ganache filling will reel you in while the raspberry preserve center is what will keep you coming back, bite after bite; sliver after sliver. Cutting the richness so that you never think, “Oh this is too much” and instead are constantly leering into the pan thinking, “Well, I suppose one more can’t hurt.”
It can’t. Read More
Photo: Madeleine Ignon
This might be one of the most satisfying recipes I have ever discovered. I found it in my grandmother’s cookbook and, at my mother’s suggestion (it was a favorite recipe from her childhood), tried it out.
My initial skepticism was twofold: first, I didn’t believe sugar and eggs could make a pancake, and second, I hear the word souffle and I am immediately intimidated. But, in this case the process could not be easier.
Photo: Madeleine Ignon
This recipe was inspired by a conversation I had yesterday evening about linzertorte, a Austrian dessert made with red currant jam and some sort of ground nut, usually almonds. In a fit of ambition, my friend and I decided to make one, but then realized, too late on a Sunday, that we didn’t have many of the ingredients required to stay true to a traditional recipe. So, with what we did have-almond meal, raspberry jam, and coconut flour-we made this. It was delicious the night of over vanilla ice cream, but it was even better the next day since it had more time to set in the fridge. The combination of coconut, almond, and raspberry turned out to be exactly what we were craving! Read More
Photo: Linda Wagner
One of my favorite things at the end of a hot summer day is to kick back and sip on some fancy homemade cocktails on the dock. It’s been hot here in Austin, really, really hot…as in 45 days and counting of 100+ degree days, hot. Pass me an ice cold beverage please!!
My version of Sangria is simple Read More
Photo: Tara O’Keeffe
This past weekend I was looking for a baking project that would not only challenge me, but that would incorporate inexpensive ingredients or items I already had on hand. The perfect opponent: Parisian macarons.
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More
