aprilmei

To pit or not to pit?

By aprilmei, July 1, 2011 in Pastry & Baking

• Confections

Vicchio, Brisighella and Faenza

By aprilmei, August 2, 2010 in Italy: Dining

Rempeyek – have you ever made them?

By aprilmei, March 31, 2009 in Elsewhere in Asia/Pacific: Cooking & Baking

Kimchi tacos

By aprilmei, February 26, 2009 in Cooking

Financiers - searching for the ultimate recipe

By aprilmei, February 21, 2009 in Pastry & Baking

Popiah/Shanghai spring roll wrappers

By aprilmei, January 17, 2009 in China: Cooking & Baking

Cooking for a friend with pancreatitis

By aprilmei, December 12, 2008 in Cooking

Four fresh yuzu - what to do with them?

By aprilmei, November 18, 2008 in Pastry & Baking

Is there a general term for little oranges?

By aprilmei, November 15, 2007 in Food Traditions & Culture

Turkey balls...

By aprilmei, December 3, 2006 in Cooking

Australian vanilla beans...

By aprilmei, October 5, 2004 in Australia & New Zealand: Cooking & Baking

Goat's Milk 1 2 3

By aprilmei, August 4, 2004 in Cooking

Any substitutions for "slaked lime"?

By aprilmei, January 7, 2004 in Cooking

Spoon by Alain Ducasse

By aprilmei, October 21, 2003 in China: Dining

Another question about canneles 1 2

By aprilmei, September 28, 2003 in Pastry & Baking

Michelin Guide 2003

By aprilmei, September 9, 2003 in France: Dining

Pierre Herme pastry books

By aprilmei, September 4, 2003 in Cookbooks & References

Boudin noir in Paris

By aprilmei, August 7, 2003 in France: Dining