About Lou Seibert Pappas

Lou Seibert Pappas

Lou Seibert Pappas is the author of more than four dozen cookbooks, including her most recent titles, Fondue and Crème Brulee. A former food editor for the Palo Alto Times Tribune, she was also a home economist for Sunset magazine for 14 years. She currently writes about food, home, and travel for a number of national newspapers and magazines.

Two bowls of blueberry ice cream with two spoons on a checked tablecloth

Blueberry Ice Cream

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Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.

  • Quick Glance
  • 20 M
  • 3 H, 30 M
  • 0
Arugula, Fennel, and Orange Salad

Arugula, Fennel, and Orange Salad

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This salad, bright with arugula, fennel, and orange, is everything you need for a light lunch or side. It’s peppery, sweet, licorice-y and oh-so-tempting.

  • Quick Glance
  • 20 M
  • 20 M
  • 0
Cherry Risotto Creme Brulee

Cherry Risotto Crème Brûlée

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At heart, this custard is a rice pudding, but here it’s given the creme brulee treat. Studding it with dried cherries puts it into a luxe dessert category.

  • Quick Glance
  • 25 M
  • 3 H, 40 M
  • 0
Mango Gelato

Mango Gelato

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A cousin to ice cream, this pale dessert belies a vibrant richness that’s deserving of any dinner party.

  • 20 M
  • 3 H, 20 M
  • 4
Glass of lavender honey ice cream, in a purple cloth with lavender sprigs

Lavender Honey Ice Cream

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Lavender blossoms are steeped in half-and-half until fully flavored. The mixture is stirred with eggs to make a custard and churned for a cool, mellow treat.

  • 30 M
  • 3 H, 30 M
  • 1
Banana and Macadamia Nut Coffee Cake

Banana and Macadamia Nut Coffee Cake

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Coffee cake is given a tropical twist with the addition of ripe sweet bananas and flaky coconut. Rich macadamia nuts and cinnamon sugar top it off.

  • 15 M
  • 45 M
  • 3