Skip to content

Summer Fruit Galette

Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever I can, whenever I can. At Paris markets, I try to search out producteurs, the vendors who grow the food they sell, and every summer, one in…

2K Shares

Continue reading...

French Tomato Tart

This week I saw the first promise of tomato season. A few brightly colored cherry specimens were brought home from the local market, as well as the more standard varieties. I was down in Gascony visiting my friend Kate Hill, and her photographer friend Tim Clinch was there preparing to lead a photography workshop. Looking for something tempting and colorful, tomatoes seemed the obvious choice…

3K Shares

Continue reading...

Quiche Lorraine

Quiche got a peculiar rap back in the 1980s when eating it was described as something that was not masculine. I’m not sure where that came from, but in France, everybody eats quiche. As the French debate how to address gender pronouns, in a language where crème, baguette, and salade are feminine and pâté, vin, and quinoa are masculine (although quinoa is a plante céréalière, which…

552 Shares

Continue reading...

Blacker Berry Galette

My Netflix queue has gotten out of control and is entirely too long. And to make matters worse, I keep adding to it. Being out of the U.S. for so long, I missed watching binge-worthy, must-watch classics like The Wire and Breaking Bad when they came out, and I’d love to sit down on the sofa for another few months and watch them now that…

633 Shares

Continue reading...

Tourtiere

I’m not going to beat around the bush here: The new Joy of Cooking is huge. When I first heard about it, I wondered, “Do we need a new Joy of Cooking?” First published in 1931, the book went through several revisions over the years, to become what has the most enduring of all American cookbooks. Yet I wondered if the book would (or could)…

1K Shares

Continue reading...

Salted Honey Pie

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…

2K 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...

No-Knead Potato Pizza

Potato pizza sounds a bit odd, until you try it. The first time I had it was in Rome at Pizzarium, which I still remember almost fifteen years later. My memory isn’t what it used to be (as people insist on pointing out…), but I think I also had it at the Forno Campo de Fiori as well, and couldn’t get enough of it. I…

824 Shares

Continue reading...

Peanut Butter Paprika Cookies

There isn’t quite a word for “pie” in French. Tourte describes a double-crusted, enclosed pastry of some sort, but isn’t quite the same as pies in the States are. Like dishes from other nationalities and cultures, pie represents a tradition to Americans. Pies are a dessert we look forward to baking when fruit and berries come into season, and they are an essential part of our holidays, like Thanksgiving…

1K 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...