The Recipe That Made Headlines
Diane's signature twist
It’s a wrap!
First, my deepest thanks—to Diane, for her generosity, her story, and her time. And to you, my dear reader, for pulling up a chair with these weeks. Over the last two posts, we followed some of Diane’s path of her thoughtful, ever-evolving food journey—from her early influences and culinary training to the deeper values that guide her work then and today.
I hope you found value—and a little fun—in this conversation. I loved talking with her. Diane’s story reminded me that curiosity, when paired with courage, doesn’t just stir ideas—it shapes a life.
So I’m asking myself: If I trusted my curiosity to guide me…where might it be trying to lead me next?
What might unfold if I, and you, let our instincts lead, our intuition, even for a moment?
And now, for the sweet finale.
I’m wrapping up our time with Diane by giving you something deliciously tangible: her Verbena Crème Brûlée + Lace Cookie recipes.
Crème brûlée may have been born in a palace
The first printed recipe has been credited to a cook at The Palace of Versailles in the 1690s—but it’s a dessert that is not just for royalty.
It is an elegant, enduring classic (brûlée being French for “burnt cream”) a rich, silky custard with just the right contrast from a crackly, caramelized top and it’s a dessert I never tire of! And with Diane’s “accidental” twist, no torch (and no crown) is required!
This is the very same dessert that stopped Ruth Reichl in her tracks during her first visit to Diane’s restaurant, Verbena. She mentioned it in her New York Times review, and rightly so—it’s that kind of dessert.
Just to remind you of how Diane’s take on the classic came to be: one night, just as Diane was slipping out the door to dash home for her torch—essential for her signature brûlée—she caught sight of none other than Ruth Reichl walking through the front door of the restaurant. This is the moment New York City chefs and restaurateurs both anticipate and fear. Imagine…
The New York Times food critic. At her door.
She ditched the torch idea and hightailed it back into the kitchen to be fully present for the moment. And when Ruth ordered the crème brûlée (of course she did), Diane improvised. No torch? No problem. She reached for a delicate, whisper thin lace cookie she had on hand, placed it on top of the custard, and finished it with a ribbon of verbena syrup. Just like that, a signature was born.
So here’s your take-home: two beautifully simple recipes from an extraordinary chef, ready for your file box—and your next dinner party.
Diane’s Lemon Vebena Crème Brûlée
This is my signature dessert and I omit the traditional burnt sugar top and serve it with a golden, crispy lace cookie sitting on top. I like the flavor and the texture better than the traditional burnt sugar crust. And an important side note: when making the custard, it is important to mix the eggs and cream together first with a whisk, then switch to a wooden spoon. Continued whisking can cause a layer of foam to develop that can mask thickening below the surface.