Recipe: Braised Brisket, the Low and Slow Legend Returns
I don’t always come across brisket at my local supermarket, so when I spotted a gorgeous cut sitting there like it was waiting for me, I couldn’t pass it up. It has been years since I last made brisket at home, but I had to stick with my tried-and-true method: a slow oven braise with vegetables, herbs, tomato paste and beef broth that promises a rich, deeply flavorful gravy that develops as the meat cooks low and slow.
Recipe: The Perfect Tiramisu
Likely my family’s favorite dessert, Tiramisu is the one I’ve practiced making most of all, and I like to believe I’ve perfected the recipe that my family loves so much. As a New Yorker, and Colombian coffee enthusiast, this dessert expertly covers the textures and flavors that I so love.
Recipe: Crème Brûlée, A Moment to Indulge
Créme brûlée is the kind of dessert that tastes like luxury. A truly impressive dessert worthy of making for any occasion, it’s much easier to make than it seems. I hadn’t found a recipe that didn’t need any tweaking or adjustments in terms of time or steps, so over time (and some trial and error) I wound up putting together the parts that worked to guide me when this dessert is requested - which is often since getting this recipe down. I did buy a small handheld torch online for the job but if you don’t have one for your créme brûlées yet, I’ve included instructions on how to use your double broiler to achieve the same glass-like caramelization you can’t wait to break through and indulge in.
