Fromage Blanc Lemon Grass Sorbet
This recipe, adapted from the restaurant Vong in New York, strikes a surprising balance. The fromage blanc is tangy and blunt; the lemon grass rounds out the edges and showers it with a floral, herbal...
Author: Amanda Hesser
Strawberry Moscato Sorbet
This sorbet is an easy, elegant finish to a summer dinner. A good sorbet should taste like an extraction of its main flavor, and nothing else. It should be gutsier than ice cream, and purer; there is no...
Author: Amanda Hesser