Published in The Los Angeles Times – May 13, 2009 Pots de Crème takes its name from the petits pots in which the lightly set custard is baked and served. In my recipe the traditional French dessert is composed as a trio of three chocolates – white, milk, dark – each accessorized with the identical [...]

Published in The Los Angeles Times – May 13, 2009 At a glance, the cross-cultural dessert pairing of chocolate and matcha, the prized Japanese green tea powder, may not seem the sort of combination to elicit uncontrollable cravings. Among the many terms used to evoke matcha’s elusively complex character — grassy, spinachy, watercress-like, seaweedy, earthy, [...]

According to the endlessly diverting and absolutely essential tea counter on the UK Tea Council’s home page, Britain has consumed 79,982,215 cups so far today and it isn’t even noon yet. An estimated 98 percent were brewed from tea bags, which, with their paper wrapping, paper tabs and strings, produce tons more excess waste than would [...]

No, Louise Allen didn’t say if she’d ever put lipstick on a teapig. She did, however, offer an honest reply when I asked her why she’d named her London company “teapigs” :”So people like you ask that question”.