Currently in the pastry arts program at the International Culinary Center. I believe there is always, always room for dessert.
Just for the weekend, for making this our biggest month ever
Free Shipping Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)