l'Étoile de Noël
Un pain qui abrite toutes les saveurs de fin d'année et qui se veut résolument ancré dans le paysage vaudois avec du jus de pomme (à la place de l'eau), de la raisinée (à la place du miel), et des farines du cru, auxquels j'ai ajouté du cacao, des petits raisins, du sésame et bien sûr... ces fameuses épices traditionnelles sans lesquelles Noël ne serait pas tout à fait Noël dans nos contrées : cannelle, anis étoilé (évidamment), noix de muscade et quelques secrets bien gardés…
Maple & Ash — Chicago, USA
The traditional American steakhouse has had a much-needed facelift, thanks to hospitality entrepreneur Brian O’Connor, whose latest venture Maple & Ash, has just launched in Chicago’s historic Gold Coast district. Spread over two floors, an easy-going ground floor bar leads to a lounge and main dining room above, where a...
Tom Dixon designs "darkly theatrical" Himitsu cocktail lounge in Atlanta
Himitsu lounge by Tom Dixon
30 Cakes In 30 Days | 1. Dark Chocolate Espresso Mud Cake {GF, DF} — The Whimsical Wife | Cook | Create | Decorate
30 Cakes In 30 Days | 1. Dark Chocolate Espresso Mudcake {GF, DF}
Sloe Gin: Sommerdrink 2018 | ELLE
Wir verraten, wie der rote, beerige Gin schmeckt und wie man den Likör am besten anrichtet. Alles zu Sloe Gin bei ELLE.DE
French Lemon Tarts — The Boy Who Bakes
What does it take for a brit to get his hands on some meyer lemons? Turns out it’s a simple matter of one transatlantic flight, a garden in Alabama, and an editor willing to carry some in his hand luggage on another flight across America! Simple really. On a trip to NYC, at the end of last year, I w
Toasts de Brie au confit d'oignons
Triple Chocolate Eclairs - Country Cleaver
Get your ultimate chocolate fix with these easy to make triple chocolate eclairs! The French bakery has come to you! Dish Count :: 1 Mixer, 1 Saucepan, 1 Baking Sheet The gardening bug has hit me hard. It’s usually this time every year that I start to get that itch, and since it is finally […]
INTENSE FOOD CRAVINGS
Spicy Fish Burger with Chilli Mayo | Olive Magazine