One of my favorite lunch treats is from Au Levain du Marais, their warm Anchovy Tart with soft-baked tomatoes and oil-cured olives, all baked in a buttery puff-pastry crust. I try to stop in at least once a week for a quick bite, and if I’m lucky, I get to the bakery just when they’re fresh from the oven. A perfect lunch! Au Levain du…
Do you know what this is? It’s my almost-empty peanut butter jar, which means I’m just about due for a trip back to the United States of America…I’ll be on The Book Tour! The good part of The Book Tour is that I get to meet lots of people who bake from my books and read my blog. This is what I’ll be doing the…
When the winter chill comes to Paris, one of the great pleasures is sipping a cup of rich hot chocolate, known as chocolat chaud, in a cozy café. But no matter where you live, you can easily make and enjoy the chocolatey taste of this Parisian specialty at home. Contrary to popular belief, Parisian hot chocolate is usually made with milk rather than cream, and get…
We all use vanilla frequently in our baking, and vanilla is reputedly the world’s most popular flavor. But many of us who use vanilla know little about it, except that it smells and tastes great…and sometimes seems outrageously expensive for such a tiny bottle. Fortunately a little goes a long way. I keep several bottles on hand, using vanilla from Madagascar and Mexico (the real…
Le macaron truffle blanche The White truffle Macaron from Pierre Hermé, is part of his fall collection of désires. From the first bite, this little cookie of almond-enriched meringue reveals sweet and reassuring buttercream…then the disconcerting jolt of musky, earthy white truffles. Nestled inside is a dry-roasted nugget of crunchy Piedmontese hazelnut, whose flavor provokes you into realizing that this combination of sweet and savory…
At my local marché this week… Grown in Brittany, one of the weirdest vegetables found in France is Romanesco, a relative of broccoli. It’s cooked the same way, a la vapeur, simply steamed and tossed with a pad of rich French butter. Sand-grown carrots are sweeter (and dirtier) than ordinary carrots. French (and American) cooks can find lots of thyme at the markets, which is…
There’s nothing I like better than a big batch of mole, the famed Mexican sauce, spiked with chiles, spices, and a hint of dark, bitter chocolate. Mole is excellent spooned over baked or poached chicken, and I’m especially fond of slathering it over a pot of crispy-cooked carnitas, too. Recipes adapted from The Sweet Life in Paris (Broadway Books) by David Lebovitz
The first time I had dulce de leche I began spooning it directly from the jar and into my mouth. And before I knew it, I had made it almost all the way through the jar. It was that good! I scraped it off the spoon with my teeth, savoring every sticky, sugary mouthful. The jar of dulce de leche I was given had a…
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