NYT Cooking: This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent ne...
This easy step-by-step guide on How to Make Macarons, will have you well on your way to becoming a macaron master! I compiled these tips and tricks from everything I have learned over the years about the art of making macarons. Through trial and error I have found what works, what doesn’t, and ways to ensure success time after time. #macarons #howtomakemacarons