DESSERT

Growing up, I and many other people enjoyed eating churros from the ubiquitous carts and stalls that would pepper the landscape of…

Two things struck me the other week when I went down to the Laguna de Santa Rosa with our photographer Dawn to…

This is one of the very first desserts I made as pastry chef at Lowell’s. Being in charge of a dessert menu…

I learned to make marmalade when I lived in England and was working as a caretaker for an elderly woman who lived…

Chocolate chip cookies are, in my opinion, the best cookie ever. I can’t say enough about how glorious they are. We make…

Panna cotta can seem daunting to make because it contains gelatin. Once you become familiar with the way the ingredient works, however,…

This rich, dense, gluten free, flourless chocolate cake has been on our menu since the day we opened. With surprisingly few ingredients,…