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A recipe for Rose Lawrence's foie gras pop tarts (you're welcome)
A recipe for Rose Lawrence's foie gras pop tarts (you're welcome)

Foie gras and pop tarts go together like peanut butter and jelly. If you're skeptical, just ask Los Angeles pastry chef and baker Rose Lawrence. She's the woman behind the crave-able creations from Red Bread, and she made foie gras strawberry pop tarts with black pepper icing at a recent Salted pop-up dinner. We're still mesmerized.   The pastry was light and crisp, and you couldn't quite pick out the foie gras in the filling, but it created the sensation of a rich, creamy, fruity jam on steroids. And the flecks of black peppercorn in the icing added a vaguely Sichuan, irresistible bite to the revamped breakfast pastry.  She was kind...

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