Diversen

I never believed they would rise, but they did. Profiterole dough is the strangest - it puffs up in the oven and becomes hollow. You can use the same dough to[...]

This recipe is courtesy of my good friend and great cook Catarina Galhanas, who served these on her birthday in Stockholm in 2007. Unsurprisingly, they were[...]

Growing up, it was always my sister who helped out my mother in the kitchen, while I was content to just enjoy the fruit of their labour. My interest in food[...]