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Pith Helmet

When I was in London, it just happened to be Wimbledon weekend and even though there wasn’t a tennis ball in sight where we were, all we wanted were pitchers of Pimm’s Cup. To our dismay, a number of places didn’t have them, and at the one restaurant that did, we were unimpressed. (So much so that the waiter took it off the bill.) Since…

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Orange Syrup Cake with Candied Oranges

I purchased my trusty zester in 1983, back when no one had heard of rasp-type zesters, which are now a lot more popular than their old-fangled counterparts. I got mine when I started working at Chez Panisse and the cook training me on my first shift told me that I needed four essential items; a chef’s knife, a paring knife, a bread knife, and a…

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Marshmallow Cream Fudge

I was told by my somewhat better half that I wasn’t allowed to bring the construction crew – that is, the guys who are working on my apartment – any more treats until they picked up the pace. I don’t think the expression “No more monsieur nice guy” exists in French, but that seemed to be the tone of the sentiment expressed. However being American,…

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Panforte

Even before the holidays get started, I always make sure that I’ve got all the ingredients on hand to make one of my very favorites desserts: Panforte. Honey, cocoa powder, almonds and hazelnuts I usually have around, for sure, and I make sure to make a batch of candied citron when I find citrons at the market, too.

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Candy Thermometers

A friend once told me that the one word which terrifies people, enough to dissuade them from tackling a recipe, was the word “thermometer.” Candy making generally requires the use of a thermometer and I’m not sure why people get uneasy around thermometers because like kitchen scales, when things are in precise measurements – like degrees, pounds, or grams – it’s pretty straightforward. In fact,…

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Elderberry Syrup Recipe

During the summer, like everyone else in Paris, I get outta town for a long break. I often visit friends who live in the country in nearby in the Seine-et-Marne, a region a little over an hour from Paris. You probably know about the famous cheese from there, brie de Meaux, which is sold in big, gooey rounds at most of the markets in the…

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