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Culture


RSS FeedsThis chef closed her high-pressure kitchen to make innovative ice creams by the lake
(Washington Post Style)

 
 

20 july 2021 16:22:57

 
This chef closed her high-pressure kitchen to make innovative ice creams by the lake
(Washington Post Style)
 
At Bresca and the Honeybee in Maine, chef Krista Kern Desjarlais churns such stunning flavors as blueberry panna cotta, salted licorice and black raspberry chip.


 
56 viewsCategory: Culture > Lifestyle
 
Fresh watermelon and lime come together to create this taste-of-summer sorbet
(Washington Post Style)
Second Glance: In the music studio, July 18, 2021
(Washington Post Style)
 
 
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