I eat a salad almost every day. I grab a big bowl, make dressing in it, then toss in whatever ingredients I have on hand. It might be a hard-boiled egg, miscellaneous greens, bits of roast chicken, slivered carrots, shredded cabbage, toasted nuts, cherry tomatoes, crumbled cheese, and so forth – whatever I have on hand. (But hold the alfalfa sprouts; does anyone really like…
Well, this is quite a baking book. Starting off with the first thirty-one pages, which contain some of the most profanity laced – and best – advice I’ve read about baking. (Hmm, maybe I’ve been doing it all wrong.) But I couldn’t put Robicelli’s: A Love Story with Cupcakes down as I read through the fore matter, which the authors admonish that you’d better read…
A few years ago, I had a fruit emergency. To you it might not seem that urgent, but it was springtime and I was finishing a book and needed to retest a recipe that called for persimmon puree, which I wanted to give it one last try before it went to the printer. Persimmons are fall fruits and it’s impossible to find them outside of their season. As…
People often ask me what Parisians do for Thanksgiving. And while many French holidays are celebrated in America, Thanksgiving is one that doesn’t cross the Atlantic. I’ve done a Thanksgiving dinner for friends and it takes quite a bit of time to find and assemble all the ingredients. And although a few stores that cater to American expats stock everything, it’s more fun to make…
My favorite thing that I bought this year is this old battered gelato dish, which was my score at a street market in Palermo. It was sitting there all by its lonesome, and there I was, to give it a happy home – it was kismet. (Or maybe it’s called something else in Italian, but I’m just happy I stumbled across such a fabulous find…
From day 1, I was instantly smitten with the almond cookies I had in Sicily. Most cafes I went to in Sicily served a variety of sweets to choose from, to go along with coffee – and it’s probably a good thing that cafés in France don’t, because otherwise they’d have to force me out of there with a crowbar.
I’ve been thinking for eons about making macaroni and cheese. Well, I suppose I could whittle that down to say that I’ve been thinking about making macaroni and cheese for at least for the last six years. Yet I’d not gotten around to it, even though I live in the land of les fromages exceptionnels. And because of that, there are always knobs and ends…
Although there’s some dispute as to where the croissant was invented, it’s become an iconic symbol of Paris. Or at least of Paris bakeries. The most popular story claims that croissants were invented in Austria, during (or after) a period of conflict with Turkey in the 1600s, whose symbol is a crescent. And people were happy to bite into, and chew, a pastry representing their…
My search for the perfect Hot Fudge Sauce recipe ended here. This sauce is rich, sticky, and boasts an intense chocolate flavor. It’s perfect over ice cream, alongside a favorite cake, or drizzled over a brownie.
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