thinking of making creme brulee and wanted to make it interesting by putting it in those asian ceramic spoons instead of ramekins. has anyone tried this? if so, how can i go about it and what flavors can i do? thanks for your help!
"Three kinds of ginger define this zippy cookie, which I’ve been baking and tweaking since the mid-1990s from Barbara Tropp’s China Moon Cookbook," cookbook author and culinary instructor Andrea Nguyen says.
This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes.