"As a kid, I'd accompany my mother to her job at the racetrack, where she would lead the horses out to the starting gate," writes Michael Hunter of Studio City, California. "Eventually I was helping out in the stalls, and when I got older, I became a jockey. My mother was also the person who, in a roundabout way, inspired my other passion: cooking. I'd come home from school, and she would have prepared something from a box or can. I didn't always like what was on the dinner table, so one day I asked her to buy me a cookbook. Pretty soon I was making dinner for us almost every night. Now, after seventeen years of racing horses and cooking for family and friends, I'm making the jump to professional cooking."
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
The silky French vanilla sauce that goes with everything.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.