Mar 26, 2015
“One person’s everyday candy bar is another person’s opportunity for discovery.”
In this month’s Opusculum column, pastry chef Michael Laiskonis on how he sates his late-night sweet tooth.
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“One person’s everyday candy bar is another person’s opportunity for discovery.”
In this month’s Opusculum column, pastry chef Michael Laiskonis on how he sates his late-night sweet tooth.
Michael Laiskonis’s recipe for homemade orange chip ice cream–filled mochi, because homemade just tastes better.
The latest entry in our Notes from the Kitchen column: Michael Laiskonis dissects and reassembles the ice-cream dumpling.
From his series Notes from the Pastry Kitchen, chef Michael Laiskonis reconstructs classic pâte croustade.
From our new column Notes from the Pastry Kitchen, pastry chef Michael Laiskonis on the inner workings of pâte de fruit.
From his column Notes from the Pastry Kitchen, Michael Laiskonis on five things to consider about ice cream.
Michael Laiskonis Lithuanian Dinner for COOK
Michael Laiskonis, former executive pastry chef of Le Bernardin and current creative director of ICE, prepared a Lithuanian-themed dinner at COOK.