C'est Sucré

I've been hearing about Alexander's in Cupertino since they opened a long while back. My brother has always been ranting and raving ...

Though it's almost been a month since I finished work, I haven't shared all the events of my last day at Plaza Athénée. Perhaps I...

As I'm back in California for a couple months, I've been hitting up all the normal restaurants that I've been craving as well as...

My last week of work, I decided to bring in my camera and start snapping up pictures of the glorious overpriced stuff/crap we make. I figure...

One of the things I learned back at Ferrandi, which has proved to be very useful is making Pate d'amande roses. Pate d'amande, also ...

Since I mentioned having tried a recipe for chocolate cake with beets in it to one of the chef-de-partie at work, he hasn't forgotten an...

So Picard, the frozen food chain, sells some very interesting things. Generally I steer clear of things like fajitas, gazpacho, or sushi tha...

I know I've blogged about Bigorneaux before. Periwinkles (their English name) would probably gross most people out. But if you've go...