Skip to content

my new book, ready for dessert, is available for pre-order!

Itโ€™s almost ready! Coming this Fall is the new, completely revised edition of Ready for Dessert: My Best Recipes. [Itโ€™s now available for preorder ==> Bookshop, Amazon, Barnes & Noble and at the links below.] When my publisher told me they wanted a new edition of the book, I decided to revise the book completely, from top to bottom. Ready for Dessert is a compilation…

2 Shares

Continue reading...

Galette des rois

Starting in late December, pastry shops in Paris start jumping the gun, and windows and showcases begin filling up with Galettes des rois, or King Cake, in anticipation of the celebration of Epiphany, on January 6th. Because it’s such a popular treat, and lucrative for bakeries, the period of availability seems to extend a few more days every year and it’s not unusual for find…

3K Shares

Continue reading...

Anzac Biscuits

Hello, welcome to my guest post, where I share one of my favourite childhood recipes…and a taste of Australia. If you make these biscuits, I hope you enjoy them as much as we do! –Emily When I lived in London, I once had an argument over holiday planning with a boss who didnโ€™t want to let me have time off to go home to Australia…

570 Shares

Continue reading...

December Events: Live and Online

Even though travel is interrupted, for the time being, I’ve planned several online events this month, and one in-person event in Paris: December 11: I’ll be signing copies of Drinking French at Cafรฉ Mรฉricourt in Paris from 3 to 4 pm. Copies of Drinking French will be available to purchase from the cafรฉ for signing. (If you’d like a copy of L’Appart or The Perfect…

2 Shares

Continue reading...

French Apple Tart: Tarte fine aux pommes

Come fall, you’ll see tartes fines aux pommes in bakeries across France. In contrast to fancy pastries many pastry shops are known for, these thin apple tarts are French baking at its most basic, and at its best. A thin crust of buttery, crackly puff pastry with a fan of baked apples on top, then glazed, these simple tarts are normally served without any accompaniment,…

3K Shares

Continue reading...

Multigrain and Seed Biscotti

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…

652 Shares

Continue reading...

Pretzel Pie Crust

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…

4K Shares

Continue reading...

Chocolate Chocolate-Chip Cookies

I often get asked when I put pictures of things that I’m baking on social media, “Where can I find that recipe?” or less-delicately, “Recipe…puleeeze!!!” The appetite for recipes is voracious and thankfully, I’ve got hundreds of them here on the blog, as well as in the books I’ve written. I’ve never counted, but I’d venture to say I’ve got nearly a thousand recipes out…

2K Shares

Continue reading...

Jacques Pepin: How following a recipe can lead to disaster

I recently came acrossย this spot-onย video by chef Jacques Pรฉpin, which hit the nail squarely on the head regarding cooking and following recipes. I was particularly impressed by how he was able to explain what can go wrong when you do so. Most peopleย who write recipes for a livingย spend a lot of time writing themย as clearly and accurately as possible. Still, even the best recipe isn’t…

145 Shares

Continue reading...

A

Get David's newsletter sent right to your Inbox!

15987

Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...