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Strawberry Rhubarb Tart

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a…

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Caramelized Peanut Coffee Cake

Whenever I’m looking through a new cookbook, what never fails to make me bookmark a recipe is when I come across something that has caramelized nuts on it, or in it. Whether it be Honey-Almond Squares or Swedish Almond Cake, you can be sure you’ll find me in my kitchen within the next 24 hours, and baking it. This Caramelized Peanut Cake that takes very…

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Bourbon-Ginger Pecan Pie

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold. Cafés and restaurants that I knew, and areas that I frequent, were…

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Salted Butter Chocolate Sauce

When it comes to baking and desserts, one doesn’t necessarily think of salt as a flavor. But more and more, I keep considering, and reconsidering, the role that salt plays in just about everything I bake. And because I keep both salted and unsalted butter on hand – I can’t imagine my morning toast without a little salted butter spread over the top – I’ll…

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Summer Fruit Galette

Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever I can, whenever I can. At Paris markets, I try to search out producteurs, the vendors who grow the food they sell, and every summer, one in…

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Mixed Berry Shortcakes

It was definitely mercury in retrograde recently when I got a phone call at 8:20pm, while we were having dinner at home, from a restaurant I’d reserved a table at, asking if we were showing up for our 8pm reservation. I was sure I had reserved for the following night, but – nope – I erred and our reservation was for that evening. (Fortunately, the…

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Chocolate Pecan Slab Pie

Pecans are the great American nut and at no time of the year are they more in demand than around the holidays. There are a lot of different nuts grown in the United States; walnuts, almonds, pistachios, and hazelnuts, but a pie made with toasted pecans is a holiday tradition and every year I have the urge to make one. Recently an American membership-only store…

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French Apple Tart (Tarte normande)

It’s the season for apple tarts, Fall, when the biggest bounty of apples shows up at the market. I’ve had to learn about all sorts of other varieties of apples since the ones available in France differ from the ones in the United States that I was used to. But it’s been a wonderful journey of discovery and I’ve found unusual varieties that were one day, abundant at the…

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French Tomato Tart

This week I saw the first promise of tomato season. A few brightly colored cherry specimens were brought home from the local market, as well as the more standard varieties. I was down in Gascony visiting my friend Kate Hill, and her photographer friend Tim Clinch was there preparing to lead a photography workshop. Looking for something tempting and colorful, tomatoes seemed the obvious choice…

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