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San Francisco, CA
Food writer with a passion for pastry and photography.
Recent Activity
To all my readers, I'd like to announce that my new site has gone live! Please redirect your bookmarks to And do go over there now and read the welcome post - I'm running a Williams-Sonoma giveaway to celebrate... Continue reading
Posted Apr 21, 2011 at Dessert First
To all my readers, Apologies for my diminished presence in the blogosphere for the last month or so...I've been working very hard on moving all my content to a new and improved site. It is almost ready to go (in... Continue reading
Posted Apr 14, 2011 at Dessert First
I had an over-the-top, amazingly full weekend, the kind that starts on Thursday afternoon and doesn't end until you're catching your breath on a wickedly warm Sunday evening. Too much to share, and some bits I'm saving for a future... Continue reading
Posted Apr 5, 2011 at Dessert First
Thanks to everyone who entered the Daily Gourmet/NewTree giveaway! The five winners are: Michelle, Jessica, Jessicah89, Debbie, and Kristin! Congrats to you all! We had company last week: my brother-in-law had the honor of being our first houseguest to use... Continue reading
Posted Mar 28, 2011 at Dessert First
I was recently contacted by Daily Gourmet, a new site that offers limited-time offers on artisanal products from around the country. They found me because they were currently running an offer on Amella Caramels, which I had reviewed favorably during... Continue reading
Posted Mar 24, 2011 at Dessert First
Pardon the slightly disjointed nature of this post; it was meant to be report on my TCHO factory experience that evolved into a St. Patrick's Day recipe that now includes a mention of Japan. Apologies, but I couldn't not mention... Continue reading
Posted Mar 16, 2011 at Dessert First
To see the winners of last week's Blackboard Eats contest, see the bottom of this post! We're spoilt for choice of bread in San Francisco, where there's enough artisan bread bakeries around that not having freshly baked bread with dinner... Continue reading
Posted Mar 8, 2011 at Dessert First
It seems there are new daily deal sites appearing on the internet every day - to the point that it seems almost embarassing to be paying for anything full price. One of my favorite guilty pleasures every morning is to... Continue reading
Posted Feb 28, 2011 at Dessert First
It's been almost a year since the first San Francisco Food Bloggers Bake Sale, and the time has come to plan for the 2011 bake sale! Last year, food bloggers across the country banded together to hold bake sales in... Continue reading
Posted Feb 24, 2011 at Dessert First
So one of things you learn when you work in a commercial kitchen and you make the same recipe over and over, is the importance of consistency. From whether you sifted your ingredients, to how quickly (or slowly) you combine... Continue reading
Posted Feb 23, 2011 at Dessert First
Happy Valentine's Day to all! If you're just here for cake, at the end of this post you'll find a recipe for an absolutely addictive gianduja mousse cake. A rendition of flourless chocolate cake made even more irresistable by the... Continue reading
Posted Feb 14, 2011 at Dessert First
Hello dear readers! Apologies for the long absence - and thank you for all of your kind notes! My trip to Hong Kong was very cold - record cold temperatures, I believe, and filled with family and lots of food.... Continue reading
Posted Feb 2, 2011 at Dessert First
Hi Mae, I think I simply sifted the green tea powder over, making sure to keep it to one side. Hope the cheesecake turned out well!
Toggle Commented Jan 3, 2011 on Green Tea Cheesecake at Dessert First
Carol, Thanks for the catch! It is supposed to be 1/2 cup or 4 1/4 ounces of milk. I've made the correction to the post. thanks again!
I hope you all had a good New Year's celebration! I tried valiantly to convince myself I wasn't coming down with something, which worked until about 1 AM on January 1, when I collapsed into bed and slept my way... Continue reading
Posted Jan 2, 2011 at Dessert First
I hope you all had a great holiday weekend. I'm trying to squeeze as much work as I can before the end of 2010, as I'll be going to Hong Kong for a couple weeks right after the New Year.... Continue reading
Posted Dec 28, 2010 at Dessert First
Merry Christmas and Happy Holidays to all my readers and your loved ones. 2010 was a sweet year for me and I hope it was a great one for you. Presents wrapped and under the tree, last minute Christmas cookies... Continue reading
Posted Dec 24, 2010 at Dessert First
One near-axiom of opening a business is that there will always be unforeseen obstacles. The trick is whether you have the agility to sidestep these pitfalls and maintain as much forward momentum as possible. When I first learned about Tell... Continue reading
Posted Dec 14, 2010 at Dessert First
Last month I was lucky enough to attend the annual Worlds of Flavor Conference up at the CIA in Napa. This annual conference is one of the best professional forums on flavor trends, and has also been described to me... Continue reading
Posted Dec 7, 2010 at Dessert First
2010 has been a very good year for cookbooks, and a very, very good year for baking cookbooks indeed. I can't buy bookshelves fast enough to keep up with my ever-multiplying book collection. Here, then, a bakers' dozen of my... Continue reading
Posted Dec 1, 2010 at Dessert First
Do you ever feel like you have so many things to do you don't ever actually accomplish anything? I'm talking about something slightly more intangible than just the overflowing to-do lists that fill all our lives. I'm thinking of the... Continue reading
Posted Nov 24, 2010 at Dessert First
There aren't many more accolades to heap upon Dorie that haven't been already given. At BlogHer Food, the universal sentiments floating around seemed to be, "I can't believe Dorie is actually here!" and, "Isn't she the sweetest person in the... Continue reading
Posted Nov 9, 2010 at Dessert First
Smoked almond brittle from the November Society bag. What's a pastry kitchen with a not-yet-open storefront to do? You could start supplying local coffee shops with morning comestibles. You could also start a monthly sweet subscription service and provide people... Continue reading
Posted Oct 27, 2010 at Dessert First
Thanks all for the wonderful comments - I'm really glad you all enjoyed this and found it useful! Happy macaron making!
Hi Aparna, Thanks so much! One egg white is about 30 grams, so 150 gm = 5 egg whites. Lemon verbena will add a light yellow tint to cream or milk, but I added some food coloring to increase the color:)