Crafted in the Desert: Chef Ashutosh Gairola’s Modern Pastry Executive Pastry Chef Ashutosh Gairola brings precision and restraint to every plate at La Quinta Resort & Club. Trained to let each ingredient earn its place, he builds desserts where flavor,...
The Art of the Bake Fruit has more to offer a bakery than a finishing swirl. Fold it straight into dough, cook it down into curd, stream it into a glaze — it holds its own without throwing off structure. Here are a few recipes putting that range to work, from a Red...
Sarah Ridenour | Pastry Chef | Doki Doki Ice Creamery Let the Fruit Lead Here’s a question some ice cream makers hear a lot: What’s the difference between ice cream and gelato? At Doki Doki Ice Creamery, the question becomes how plant-based gelato can have the...
Salads Perfectly Dressed for Summer The right dressing and toppings can make a salad summer-ready when there is balance between natural acidity, sweetness, and depth in vinaigrettes, creamy bases, and finishing touches. Here are a few recipes showcasing how this is...
Ellie Estrada | Pastry Chef | Nisei | San Francisco, California Momotaro Peach Jasmine Daifuku Mochi Food as Folktale In the legendary Japanese folktale Momotaro, a baby boy emerges from a giant peach floating down a river past a childless elderly couple. Also known...
