How to Make an Epic Charcuterie Board use keto options for crackers, bread
When I say proper I mean proper: lots of sponge, lots of jam, lots of custard and lots of cream. This is not a timid construction, nor should it be. Of course, the ingredients must be good, but you don’t want to end up with a trifle so upmarket it’s inappropriately, posturingly elegant. A degree of vulgarity is requisite, says Nigella.
Christina's Cucina: Cream Girdle Scones (Stove-Top Scones) for Downton Abbey watching party food.
NYT Cooking: Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from...