Kingly Foods

Valentine’s Day is over and it’s back to regular business. As far as cooking goes that pretty much just means less desserts and more lunches and dinners. I’ll finish the weekend off (on a Monday) with another dessert though, a combo of the Saturday post. The recipes for the basic meringues and the espresso zabaglione [...]

This is the first time ever I made zabaglione, or sabayon (French). I was looking around to see what I could do with my egg yolks after making meringues with the whites. I found an answer pretty quickly. And it is crazy delicious! So it’s a hot dessert so it should be served immediately after [...]