This calisson recipe comes from Confiserie du Roy René in Aix-en-Provence, where I took a pastry workshop and learned the art of this important local treat.
To most people, any ice cream qualifies as a tasty treat, but to the ice cream connoisseur, such an unexamined belief and practice is tantamount to blasphemy. Artisanal ice cream is usually made in smaller, more closely watched and cared-for […]
Ice cream is typically not a particularly vegan indulgence. However, in innovative New York City, milk doesn’t necessarily need to be an ingredient. The following purveyors in NYC produce high quality, dairy-free ice cream, flavorful without any nutty aftertastes. 1. […]