Main Ingredient - Heavy Cream
Courtesy of Jesse Griffiths
Photography by Jody Horton
Photography by Jody Horton
Adapted from Anne Isham’s Eat More Chocolate, Lose Weight Anyway!
Tested by Johnny Els.
Photography by Marla Camp
Photography by Jody Horton
Courtesy of Jessica Maher
Courtesy of Jessica Maher
Courtesy of Jessica Maher
by Eve Chenu
By David Alan
Ice cream recipe by Pastry Chef Jessica Maher
Photography by Jenna Noel
Courtesy of Chef Alain Braux
Gluten-free
Courtesy of Terry Conlan, Lake Austin Spa Resort
Courtesy of Siena Restaurant’s Chef Harvey Harris
Courtesy of Terry Conlan, Lake Austin Spa Resort
From The Edna Lewis Cookbook, by Edna Lewis
Courtesy of Chef Shawn Cirkiel, Parkside
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
Courtesy of Deborah Madison, author of Vegetable Literacy
Here the sorrel is cooked into a puree for an omelet, then finished with a little cream, which is a perfect match for this tart herb.
Here the sorrel is cooked into a puree for an omelet, then finished with a little cream, which is a perfect match for this tart herb.
Courtesy of Terry Thompson-Anderson, The Texas Food and Wine Gourmet
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