Recipe: Pavlova

Pavlova Last night Australian chef Adrian Richardson served this light and sweet pavlova at the Beard House. Delightful in its textural contrast—a bite into the crunchy exterior exposes a gooey center that mimics marshmallow—the dessert is a joy to eat. Richardson tops his with mascarpone and passion fruit, but any light fruit will do.

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Eye Candy: Beard House

Market Fruit Salad Anthony Fusco, chef de cuisine at NYC's Harbour, culled from the day's best Greenmarket offerings to make this seasonal fruit salad with frozen yogurt and amaretti cookies. To see more images from his dinner, which featured softshell crab in every course, click here. July 13, 2009, The Beard House, NYC (Photo by Lisa Ozag)

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