Panna cotta is quite possibly one of the most versatile desserts to make, at home or in a restaurant. With a simple…
DESSERT
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Growing up, I and many other people enjoyed eating churros from the ubiquitous carts and stalls that would pepper the landscape of…
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DESSERTLOWELL'SRECIPESVEGETARIAN
LOWELL’S: A Visit to Sonoma Swamp Blues and a Recipe to Honor the Farmer
Two things struck me the other week when I went down to the Laguna de Santa Rosa with our photographer Dawn to…
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This is one of the very first desserts I made as pastry chef at Lowell’s. Being in charge of a dessert menu…
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DESSERTLOWELL'SRECIPESSAUCES/DRESSINGS/CONDIMENTSVEGETARIAN
LOWELL’S: Satsuma Marmalade
by Joni Davisby Joni DavisI learned to make marmalade when I lived in England and was working as a caretaker for an elderly woman who lived…
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DESSERTLOWELL'SRECIPESVEGETARIAN
LOWELL’S: Sea Salt and Chocolate Chip Cookies
by Joni Davisby Joni DavisChocolate chip cookies are, in my opinion, the best cookie ever. I can’t say enough about how glorious they are. We make…
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Panna cotta can seem daunting to make because it contains gelatin. Once you become familiar with the way the ingredient works, however,…
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This rich, dense, gluten free, flourless chocolate cake has been on our menu since the day we opened. With surprisingly few ingredients,…