When I was a child (1980s) my grandmother used to buy me these small, crunchy gingerbread boy cookies with white icing. They came in a blue and white box I believe. Does anyone remember what they were called and who made them? Do they still exist?
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.
Few things are cozier than a piece of warm gingerbread on a brisk, cold night. The beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add in hearty whole-wheat flour to give this a great base.