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In a food processor, pulse the almonds until coarsely ground. Add 1/2 cup of the flour and process to a fine powder; transfer to a bowl. In the food processor, pulse the butter and powdered sugar ...

A cool shimmer of gelee catches the light, and suspended beneath its glassy sheen like a summer mosaic is a perfectly poached egg, an asparagus tip, some fresh peas, slices of carrots, pieces of ...

Maybe it’s all that boba that’s been floating around in frothy milk teas. Or maybe it’s a nod to nostalgia and the creamy tapioca pudding of childhood memories. Maybe it’s a little of both. Whatever ...

To prepare the vin gelée, start with the gelatin that will give the dessert its consistency. In a bowl, soak the gelatin sheets in cold water for 10 minutes (1). Then peel the citrus fruits with a ...

Ostrich 12 calibro 2 Vermouth 60 g bianco Gelatin in sheets 14 g Pink peppercorn q.b. Wild fennel q.b. To make the tomato tartare in two textures with oyster gelée, start with the preparation of the ...

Valerie Gordon opened Valerie Confections in South Silverlake with her partner Stan Weightman Jr. back in 2004. The couple also recently opened Valerie Grand Central Market and Valerie Echo Park. And ...