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, [...]