Meyer lemon mousse with candied lemon peels

This Meyer lemon mousse is the kind of dessert that will make your taste buds come alive – full of delicious tanginess, dreamily aromatic and as light as a cloud. The base for the mousse is a lemony egg custard. It’s the only part of the recipe that demands a bit of work – the rest is easy as pie!

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Candied Meyer lemon peels

February 8, 2014

Candied Meyer lemon peels

When Meyer lemons are in season (November through the end of May), I try to make the most out of them – after all, they’re one of the most ambrosial citrus fruits out there, so it’s well worth making all kinds of dishes with them while you can.

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Dark chocolate brownies

December 23, 2013

Dark chocolate brownies

Chocolate brownies might be every child’s favorite food, but these brownies will please both the children and the adults in your household. The irresistible morsels are not-too-sweet, intensely chocolaty and as moist as brownies could ever be!

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Pear tart with hazelnut frangipane and cardamom Chantilly

Tarts, whether savory or sweet, are one of my most favorite things to bake. Indeed, crafting tarts is a several-step process that makes me feel like I’m working on an exciting project (which, in my book, definitely makes cooking more fun!). Plus the results are always as gorgeous as they are delectable.

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Lemon-ricotta cheesecake with fresh figs and lavender syrup

Several years ago, my husband and I went for a vacation in Vaucluse, in the heart of Provence. Exploring the small back-roads of the sun-drenched countryside soon became our favorite activity. On one such drive we stumbled upon fields of lavender. As the air filled with the intoxicating fragrance, we rolled down our windows to breathe in as much as we could.

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