Chocolate Gelato

Sicilian Chocolate Gelato from Flavor Flours

Dark yet surprisingly light, this fantastic chocolate gelato from Alice Medrich’s latest book, Flavor Flours, uses superfine white rice flour, a favorite of pastry chefs for thickening pastry creams, in the gelato base for a clean, singular dark chocolate flavor. As my quest for the best homemade dark chocolate ice cream continues, I’m starting to realize that there might not …

Mango Froyo

2 Ingredient Mango Froyo!

I cheated. I blended Talenti Alphonso Mango Sorbetto with plain yogurt into the perfect mango froyo. Have you ever had Talenti Mango Sorbetto? The mango flavor is so strong, it’s amazing, but so is the sugar content… a whopping 33 grams per half cup! For reference, Talenti Black Raspberry Chocolate Chip Gelato, my all time favorite, weighs in at 24 grams …

Lime Ice Cream Pie

Ice Cream Pie with Persian Limes

Why not try something different from the traditional but tiny key lime in a pie? You know those tiny things take forever to squeeze right? Persian limes, which seem to be a cross between key limes and lemons, are seedless and extra fragrant. I zest and juice them for tons of summer dishes and desserts. This tart but loveable Persian …

Big Sur

Big Sur, California | Ocean Side

Photos taken September, 2014 on a foggy day. Can you find the sea lions in these pictures? Kat asked me if she should get a professional camera. Yes… if you’ll use it, I equivocated, thinking how rarely my camera leaves my little food photography station by the window. I still rely on my phone when I go to the beach or …