The real test of a chef doesn’t come from elaborate dishes with luxury ingredients such as foie gras and caviar but from how well he uses the most humble foods in the pantry. Consider the egg. I’m ...

On a recent visit to A.O.C., Times restaurant critic S. Irene Virbila was impressed with this “incredible dessert” that she describes as being “like a very rich flan flavored with maple syrup.” The ...

If there is one dessert you are likely to find in nearly every Latin and European cuisine, it’s custard. The ancient Romans discovered that various combinations of eggs and dairy, whether sweet or ...

Cream cheese adds a light and luscious texture to desserts. Try a smooth and creamy no bake cheesecake that is made light and ...

Chef Way For his labor-intensive Candy Bars, Alain Ducasse makes hazelnut glaze and caramel pastry cream. Easy Way Home cooks can use store-bought ice cream and Nutella for a simple version of Ducasse ...