Chocolate Fudge Frosting : Making Amends with My Food Processor

By Tsz on August 30, 2011

Chocolate Amaretto Cupcakes

My relationship with my food processor is like the ungrateful little boy and The Giving Tree. When I first bought the processor, I was infatuated—I used it to grind meats to make sausage patties, crush cookies for tarts, made purees with anything and everything. I spent everyday getting to know my processor. This honeymoon period lasted ...

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Foodbuzz 24×24: 60s Mad Men Birthday Dinner

By Tsz on August 28, 2011

Baked Alaska Finished

It seems everyone is on a diet these days. We are constantly bombarded with flashy diet ads, whether they be on TV, on the street or on the radio, each claiming to be the quickest way to making you lose those stubborn love handles, because they are what stands between you and the fabulous life you're ...

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Bottega Louie : My Breakfast at Tiffany’s

By Tsz on August 26, 2011

Bottega Louie Dacquoise

"The quietness and the proud look of it; nothing very bad could happen to you there. If I could find a real-life place that'd make me feel like Tiffany's, then - then I'd buy some furniture and give the cat a name!" —Holly Golightly Audrey Hepburn had breakfast at Tiffany's to cure her mean reds. As ...

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Uni Pasta Recipe : Impress Friends in 10 Minutes

By Tsz on August 23, 2011

Uni Pasta Recipe

One of my favorite dishes to order at Japanese-Italian cafes is uni spaghetti. Although uni is the female ovaries of the sea urchin (not too sexy sounding), there's just something about al dente pasta swimming in rich oceanic goodness that I just can't find anywhere else. Unfortunately, the closest cafe from my house is about ...

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Case of the Tasties : Paris Dreams

By Tsz on August 19, 2011

Paris Dreams by Carol Gillott

Stumbled upon these mouthwatering watercolor pastries by Carol Gillott. Don't they just make you salivate? I'll be using them as a patisserie guide to Paris because if all goes well, I will be ordering a Religieuse at Ladurée and many more this fall! {Images by Carol Gillott}

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