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Bourbon-Ginger Pecan Pie

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouragingย you toย make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold. Cafรฉs and restaurants that I knew, and areas that I frequent, were…

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Cherry Clafoutis

One of the first books that made me fall in love with France and French cuisine was Roger Vergรฉ’s Entertaining in the French Style. Vergรฉ was theย chef and owner of Moulin de Mougins, his world-famous restaurant on the Cรดte d’Azur, near Cannes. I never went, but used to page through the book, admiring the relaxed, friendly lifestyle that always seemed to revolve around a table,…

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Flan Parisien

When people inquire about recipes from the pastries on offer in Paris pastry shops, I look at the recipes we used when I went to pastry school at Ecole Lรชnotre and it’s hard to imagine cutting down a recipe that makes a hundred canelรฉs into a recipe that makes six or eight for a home cook, who likely doesn’t want to go out and buy…

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Graham Cracker Cake

I am a bad blogger. While others are posting recipes for green bean casseroles, newfangled stuffing, and yet another way to improve turkey (it’s amazing how many ways there seem to be, and they just keep coming…) this year, I’m back to digging into my recipe files, finally getting around to making some of the recipes I’ve clipped over the years. This usual-sounding cake was…

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Oven-Roasted Plums

I made a statement recently on social media that plums were my favorite fruit. I guess I said the same thing about cherries, at some point, which I was reminded of. But I’ll confess that I may have also said the same thing about nectarines, figs, mangoes, and litchis at some point in my life. However plums really are my favorite fruit, and I’m happy…

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Riz au lait (French rice pudding)

Recently I was contacted by a film production company that was proposing to include me in a series. They were interested in what I do and mentioned they wanted to come over and film me in my office, along with all the people I work with. I hated to disappoint them, but I had to tell them that it’s just was me sitting in front…

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Creme de Marrons (Chestnut Spread)

When I was sprier (and when I could eat all that chocolate!) I used to do culinary tours. One of the most fun things to do was to take people into places and explain some of the lesser-known items that, incongruently, France is famous for. I know. I had to think about that for a minute, too. I’d point out things like fleur de sel,…

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Salzburger Nockerl

When I saw the cover of Alpine Cooking, before it came out, it quickly rose to the top of the list of books I needed to get my hands on. I was fortunate to get a preview when I was asked to write a quote for the book jacket, and was thrilled to find the inside of the book was even more compelling than the…

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