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Salted Caramel Pots de Crème
“You eat, in dreams, the custard of the day.” – Alexander Pope. Pot de crème is really just a fancy, French way of saying ‘pot of cream’ or ‘pot of custard’ and these creamy smooth caramel desserts couldn’t be easier to make. The flavor is genuinely amazing, the perfect blend of salty and sweet, and the silky texture is beyond compare.
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Roasted Red Pepper and Red Onion Pizza with Basil
“People used to ask me if there isn’t anything you can’t put on pizza, and my answer still is, ‘Anything that doesn’t taste good.'” – Ed LaDou, Spago pizza chef. Did Italians really invent pizza? It depends on what you mean by pizza. If you mean just a flatbread with oil and spices, then you can thank the ancient Greeks and Romans. If you mean the pizza we think of today, covered in cheese and toppings, then yes, it was a popular street food in late 18th-century Naples.
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Cauliflower Pizza Crust
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. – Mark Twain, The Tragedy of Pudd’nhead Wilson. Gail Becker is credited with creating the first pre-made frozen cauliflower pizza crust, which was an instant success. The eating public has become increasingly hungry for good-tasting carb substitutes and her company Vegolution’s Caulipower crusts were on target to bring in $100 million in 2019.
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Chocolate Lava Cakes
“Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.” – Dave Barry. We have brilliant chef Jean-Georges Vongerichten to thank for the magical chocolate lava cake. Or do we? Not only does chocolatier Jacques Torres also claim to have invented the dish, but Texas housewife Ella Helfrich may have beaten them both to the chocolate lava spill, with her 1966 Pillsbury bake-off second-place winning Tunnel of Fudge cake. Whoever came up with it, we’re eternally grateful. Because this is one yummy dessert.
