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...
By freezing and then partially thawing extra virgin olive oil, three-star chef Gérard Passédat of Le Petit Nice in Marseille transforms EVOO into a soft but very much solid topping that can be used like table butter. You can spread it over toast, cut it into cubes to...
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