Pumpkin crème brûlée with fresh ginger and cinnamon is the perfect holiday party dessert! Here Viviane Bauquet Farre shares her recipe and tips for making the most creamy and flavorful crème brûlée ever. She uses fresh pumpkin purée. Making crème brûlée is easy and a kitchen torch will form a perfect caramel crust.
Sienese almond cookies are a specialty of Siena. Light and intensely almond flavored, they are especially delicious served with a glass of Vin Santo or dessert wine. Here Viviane Bauquet Farre shares her recipe to make these traditional Sienese cookies, with step-by-step instructions and pictures. They also make great holiday gifts from your kitchen.
Honey infused with fresh herbs and spices are not only delicious and easy to make, they make great holiday gifts – all from your own kitchen. Here Viviane Bauquet Farre shares her recipe for making many different kinds of infused honeys.
Viviane Bauquet Farre shares her recipe for chestnut cake (made with chestnut flour). It is incredibly delicious and gluten free. Paired with pan-roasted Bartlett pears and chestnut honey syrup, this chestnut cake is good enough to be served at a special dinner or a holiday brunch.
Quinoa with Piquillo Peppers, Cured Olives and Frisée: A versatile and easy recipe that can be a sophisticated appetizer or a salad served family style. Viviane Bauquet Farre also shares her recipe for how to cook quinoa the perfect way, with step-by-step photos and instructions.
Quinoa is a super food! It is a complete protein with an abundance of Lysine. It’s also packed with essential minerals such as manganese, magnesium, iron, copper and phosphorous. Viviane Bauquet Farre shares her recipe for how to cook quinoa the perfect way with step-by-step photos and instructions. The recipe also shows you how to rinse the bitter and slightly toxic saponin that naturally coats the seeds before cooking it.