I was browsing some older cookbooks recently. There are so many really great new cookbooks that come out every season that it’s easy to forget some of the beloved ones waiting patiently on our shelves, for us to return to them. Before electronics came on the scene, I used to curl up every night under the cover with an actual book or two, before dozing…
I don’t quite exactly when things shifted, but for many years, if you wanted salt you either bought granulated table salt, usually sold in a round canister for less than a dollar, or kosher salt, which came in a big box. Kosher salt didn’t get its name because it’s kosher, it’s because the bulkier crystals are a better size for salting meat, which koshers it….
It’s almost pie season. Right now, there’s not much fruit available at the markets, but I’ve had this recipe card lingering in my “to try” folder, and decided the time was right to give it a go. This is a pie I’ve enjoyed at Four & Twenty Blackbird Pie Shop in New York and I had the recipe on a card that was in the…
I get it. Some people have an aversion to making pie crusts. They’re worried about which fat to use; some recipes insist on butter for flavor, others advocate vegetable shortening as the key to success, and lard has its fans. Then there are the processes of rolling out the dough, and baking it, that makes people pause when they want to make pie. I understand…
Soup is something I never order in a restaurant. I never really knew why it didn’t appeal to me, but making this one make me realize that it’s because soup is something I can easily make at home. Even if you’re not someone who considers yourself a cook, a simple Celery Root SoupĀ or Potato Leek Soup with just a few ingredients simmered up and blended…
I love a big salad, especially in the summer. Actually, a big bowl of greens, one that includes lots of crunchy things, is one of my favorite things at any time of the year. My default dressing is a French vinaigrette, which is sometimes slightly creamy, courtesy of a large dollop of Dijon mustard, but it’s fun to swap out another dressing from time-to-time for…
I’ve been meaning to make Jerusalem bagels ever since I went there, and saw the loopy breads dangling from wagons and pegs in shops. With all the hummus being consumed everywhere, it was easy to understand why so much bread was necessary. It was the perfect foil for scooping the stuff up, that somehow, kept showing up on tables wherever we went. (Note: These are…
I’m not a huge beer drinker. I joke that I only drink beer if I’m on a sunny beach in Mexico, thinking that someone willĀ take me up on that to prove it. So far, that hasn’t happened, so I may need to change my tactic. While I figure out another way, one thing I am sure of is that there’s no shortage of beer in…
I love my trusty DSLR camera, but it weighs a ton, and lugging it even around my kitchen when I’m baking means I’m not as nimble as I’d like to be. (I’m a baker, not a photographer, as several people noted regarding my previous post.) So I treated myself to a new camera and am getting to work on making the pictures here more casual….
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
