Did you know that you don’t need an ice cream maker to make sorbet?

’Tis true. Take fruit, sugar, water, and a touch of citrus juice; blend as though you’re making a smoothie; freeze for about 4 hours, stirring two or three times; and there you have it:

Sorbet. Homemade ice cream on a shoestring. (more…)

Tender turnovers, stuffed with sweetened raspberries, the pastry shattering into a shower of buttery shards with each bite…

How DO you make that pastry?

It must be hard, right? A delicate touch, molding the butter, rolling, folding, rolling, folding, waiting, chilling, folding… Did I hear someone mention 729 layers?

Hey, you want to go that route, be my guest. We have a very approachable recipe for Pâté Feuilletée (e.g. Classic Puff Pastry) right here on this site. (more…)