Like her gelato, Meredith Kurtzman is pretty old-school. She gets most excited by marketing for fresh fruit, and shuns flashy new flavors for consistent classics. Her unique custarding technique and insistence on quality have made her gelatos at Mario Batali's Otto a destination for many a serious eater. We got the scoop on her favorites, and which flavor just went wrong.
Frozen custard isn't a novelty in Milwaukee, it's a way of life. So much so that you'll be hard-pressed to find bad custard in the city—atmosphere, flavor varieties, and souped-up specials are what separate the wheat from the chaff.... Read Post
This recipe for Fresh Lemon Pastry Cream, is an elegant way to end a summer meal. The refreshing lemon flavor would be delicious with any summer fruits, and the custard would make the perfect beginning for a light dessert. Fresh Lem... Read Post