This recipe, from The Great Book of Chocolate, is one of my favorite recipes in the book. It’s a deep-dark chocolate spread that’s just as welcome on the breakfast table with warm croissants or toast, as it is as an afternoon snack, swiped on a slice of baguette. The recipe comes from my friend Deb Perelman, of Smitten Kitchen, who came to Paris and made…
Margot Lecarpentier is one of the best bartenders in Paris. At her bar, Combat, she shakes and stirs up cocktails – with and without alcohol – that are some of the best in the city. One a warm summer day, Margot stopped by to make an Affogato for us to enjoy in my backyard.
I had so much fun when Deb Perelman of Smitten Kitchen came to my kitchen in Paris and made a batch of Chocolate-Olive Oil Spread, a delicious recipe from The Great Book of Chocolate. The spread is easy (and fun!) to make, and is just one of the more than 50 recipes in the book, which includes Chocolate Mug Cakes, award-winning Blue Chip Chocolate Chip…
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…
I’ve been a bit out of sorts recently, getting a little buried under things that are less-fun than cooking and baking. Fortunately, I gotta eat. And I also have to have chocolate, frequently. (As in, daily.) Otherwise I turn into some kind of crazed person. It’s a little strange, but I guess there are odder things to be addicted to. But if I don’t have…
I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever…
There’s a lot of “stuffed” stuff that goes viral online and it wasn’t my intention to do a caramel-stuffed chocolate chip cookie. Yet there I was, faced with a few batches of caramels leftover from recipe testing that didn’t quite make the cut, and wanted to put the caramels to good use. So why not?
A few desserts on this blog stick with me, often because I posted them a while back, but discovering that I’d like to tweak them a little to reflect my current tastes. As anyone who cooks or bakes knows, things change over time. New ingredients get introduced (such as bean-to-bar chocolates) and we learn better or faster ways to do things the more we make…
Marshmallows are one (or some) of my favorite things. We don’t often use ‘marshmallow’ in the singular and we certainly don’t make them one at a time. When we talk about marshmallows, it’s generally in the plural since it’s hard to imagine just one, lone, solitary marshmallow. That would be triste, as you’d say in French, or sad. Except, of course, when it’s floating on…
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