A bombe glacée is a showstopper dessert: layers of ice cream, sherbet or custard frozen in a domed mold and unmolded to reveal concentric bands of color and flavor. The dessert originated in France in the late nineteenth century, when molded frozen desserts were the height of culinary fashion and elaborate molds filled with ice […]
A tart is the essence of simplicity and precision: a crisp pastry shell baked until golden and filled with something delicious. In the case of a raspberry tart, the filling showcases the berry’s pure flavor. Tarts have deep roots in European pastry tradition. Medieval cooks made open‑faced pies filled with savory meat and later sweet […]
Panini is the Italian plural for panino, a small bread roll or sandwich. In Italy, a panino can be as simple as prosciutto and cheese between slices of ciabatta. The concept of grilling or pressing a sandwich, however, has long roots. In cafés in Milan and Florence in the mid‑twentieth century, bars served pressed sandwiches […]