Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Easy Chocolate Ganache
Rich, smooth, and deeply delicious, this semisweet chocolate ganache makes a great glaze for any dessert you whip up. Or, if you chill it until it's thicker, you can pipe or spread it as a frosting. Increase the ratio of chocolate to cream and you can also make fantastic truffles from the ganache. Since there are so few ingredients, be sure to use the best chocolate and freshest cream you can find. Read more.
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops—but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making. Read more.
Should You Freeze Cheese?
Cheesemonger Norbert Wabnig doesn't encourage it.
Should You Freeze Grated Cheese?
The texture's already ruined, so you're in the clear.
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.