Maybe it’s just a trend, but it seems as if in the past few years, most caramel desserts have become “salted caramel” desserts. Not that I’m complaining. I love the combination of salty and sweet. Salt enhances the rich, buttery … Continue reading →
For a very long time, I thought that macaroons were cookies made of shredded coconut that you ate only on Passover after the matzo ball soup and brisket. Although also made without wheat flour, the French macaron (the second “o” … Continue reading →
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