Pastry chef Cicely Austin has influence over three dessert menus at three restaurants—the Oval Room, Bombay Club, and Ardeo + Bardeo—but when it comes to inspiration, she often looks to home. Her ...

The Kir Royale is fascinating, in a way. In most ways, really. It’s got a great story with a long history. It has cultural relevance. The taste is great and complex, perfect for any time celebratory ...

Pour the vermouth and crème de cassis into a Collins glass, then add 2 or 3 ice cubes and top off with club soda or seltzer to taste. Note: Some authorities insist that a true Pompier is in fact made ...

Flavour and texture aside, the success of a jelly cocktail depends on its form. This recipe layers deep burgundy cassis and clear moscato in a modern pyramid shape. In a heatproof bowl, cut 3 sheets ...

In the early days of my career, I had a catering service in Austin, Texas, called Breakfast in Bed. It was my first claim to fame. With 24 hours’ notice, I would deliver omelets and crepes to homes ...

1. Place berries and sugar in a large nonreactive bowl; gently toss. Cover and refrigerate 48 hours. 2. Place berry mixture in large pot. Place rinds in cheesecloth secured with cotton string or in a ...

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a ...

Visually impressive and yet easy to assemble, this beautiful dish can be served individually or piled high on a platter Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the ...

Pour the brandy, vermouth, crème de cassis, bitters and water into a resealable bottle (flip top or screw cap preferred). Tightly seal and freeze overnight. To serve, chill a coupe or Nick and Nora ...

Start the recipe the day before you want to serve the jellies. For the blackcurrant purée put the blackcurrants, lemon juice and sugar in a blender or food processor and blitz until smooth. Pass the ...