The Sour cherry crostata by Ruth Reichl looks appealing. A few months ago, Diane posted a similar crostata and commented that the crust was difficult to…
dessert/ Fruit/ Jim Lahey/ Low fat/ my favorites/ quick cake/ scalable
Orange Olive-Oil Cake | Torta D’olio D’oliva
Don’t let a simple cake like this fool you. It delivers spectacular flavor, uses wholesome ingredients, and easy to mix by hand. If you attend to…
It behooves a coffee lover, one who also writes a food blog to know what cold brew coffee is. But I didn’t, until now! In New…
Dorie Greenspan/ easy everyday/ mezze (small plates)/ Seafood/ Toss
Shrimp Tacos/Wraps | Everyday Dorie
This shrimp tacos recipe brought back fond memories. I signed my daughter up for a junior chef summer program when she was a preteen. Among the…
breakfast/ foundation recipe/ Fry/ my favorites/ Salad/ Simmer/ Toss/ Yeast bread/ Yotam Ottolenghi
Sabich | Stuffed into Pita
I received two books as gifts recently: Jerusalem by Yotam Ottolenghi and Israeli Soul by Michael Solomonov. These are exceptional cookbooks with a strong sense of…
Braise/ breakfast/ Crack/ David Lebovitz/ easy everyday/ Pantry essentials/ Yotam Ottolenghi
Shakshuka | My Paris Kitchen
Shakshuka is a dish of eggs poached in a spiced sauce of tomatoes. It has its origin in North Africa (Algeria, Morocco, Tunisia), although the dish…
Chocolate/ dessert/ Fruit/ my favorites/ Nut/ Yotam Ottolenghi
Chocolate, Banana and Pecan Cookies | The Ultimate
I don’t buy cookies. And for that matter, I don’t buy breads, salad dressings, nor processed foods. As long as there are flour, butter, sugar, wild…
“The whole is greater than the sum of its parts.” In this case, I’m referring to the dessert in David Lebovitz’s My Paris Kitchen, the chocolate…
We might not have beach weather in the soggy June of late. Yet it’s not too early to think about the beach. Slowly, the thoughts of…
Let’s talk science. What’s the difference between sorbet and ice cream? It’s the greater amount of fat, that gives ice cream the richness and creaminess, as…
My introduction to quince started with the quince and stilton quiche in Yotam Ottolenghi’s Plenty More. That was a stunner of a quiche that’s impossible to…
This warm chocolate cake, or moelleux au chocolate, is David Lebovitz’s dessert of choice in his “old faithful” French bistro Astier in Paris. This chocolate cake…
Berry/ Chad Robertson/ dessert/ enriched dough/ Levain & Yeast Hybrid/ my favorites
Brioche Sweet Pizza with Berries
Three little words — brioche, sweet, pizza, capture the exquisite interplay among bread, pastry and pizza. Brioche begins as basic bread dough. Incorporate a good amount…
Dee’s cheesecake from David Lebovitz’s My Paris Kitchen is a cake with all cheese. I mean, there is fromage blanc, a fresh cheese in France that…
classics/ dessert/ enriched dough/ Fruit/ my favorites/ Ruth Reichl/ year round
Apple and Calvados Galette |The Gourmet Cookbook
The varieties of apple in the store are tempting. Ginger Gold, Gala, Ruby Frost, Honeycrisp… It’s impossible to walk past the piles of apples without catching…
Berry/ breakfast/ classics/ easy everyday/ Fruit/ my favorites/ Pantry essentials/ quick cake/ Ruth Reichl/ straight dough
Fannie Farmer’s Classic Yeast-Raised Waffles
The 1896 original Fannie Farmer’s classic yeast-raised waffles are finding their ways on this blog via Marion Cunningham’s completely updated cookbook published in 1979. I don’t…
Cooking the sugar syrup in the style of the Italian meringue has always been a challenge for me. It’s no exception this time for one of…
Jamie Oliver makes this for his kids for breakfast on the way to school. He calls it Jool’s breakfast on the go. I make it for…
How true is it that certain things don’t get old, even in New York City, where change is a constant? Take breakfast pastry, like bagels, croissants…
Dairy free/ David Lebovitz/ dessert/ Fruit/ Gluten free/ holidays/ Low fat
Clementine Prosecco Sorbet with Candied Citrus Peel
A few days into the New Year, we’re still in the mood of welcoming a fresh beginning. What can be more festive than a dish of…
Chocolate/ classics/ Cream/ David Lebovitz/ dessert/ featured/ kitchen hack/ Other Sweets/ winter
Chocolate Yule Log / Bûche de Noël
Bûche de Noël is not a cake I would choose to bake on my own. It seems daunting. On the other hand, who can resist…
Appetizer/ breakfast/ easy everyday/ Fish/ make ahead/ Pantry essentials/ Seafood/ Yotam Ottolenghi
Smoked Fish and Parsnip Cakes | Make Ahead
How do you make a cake without the usual sugar and wheat flour, in other words, a more nutritious kind for everyday eating? The answer is…
David Lebovitz reverses the traditional way we make the pound cake in the bay leaf pound cake recipe in My Paris Kitchen. Most recipes begin by…
I attended the Food Tank Summit in New York City the other day. The theme this year was food loss and food waste. It’s impossible these…
A List of Eric Ripert’s Recipes Listing all of Eric Ripert’s recipes I’ve explored in the last six months (April to September 2018) in one summary…