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…
You can find this butter-rich brioche dough, rolled into a free-form round, washed with egg and speckled with pearl sugar in every pasty shop in Saint-Tropez.…
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…
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…
This pistachio and raspberry financier is the sequel following the success of Dorie’s matcha financier from her book Baking Chez Moi. The story goes that these…
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…
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…
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…
Bread pudding is not something I get too excited about. Then Dorie Greenspan comes up with the idea in Baking Chez Moi that’s worth trying —…
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…
Apple crisp is my first post as we embark on cooking along with Ruth Reichl at IHCC. The book Ruth Reichl, my Kitchen Year is an autobiography and…
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…
easy everyday/ Fruit/ my favorites/ pastry/ puff pastry/ year round/ Yotam Ottolenghi
Apricot and Thyme Galettes
The apricot season is short. When it’s in season, apricot is one of my favorite fruits for baking. However, the canned or preserved version can be…
I have these silicon rectangular financier molds, each shaped like a gold ingot, for baking my favorite cakes. Last I baked were these pretty matcha financiers.…
dessert/ Dorie Greenspan/ easy everyday/ Gluten free/ Nut/ Pantry essentials
Basque Macarons | Baking Chez Moi
Basque macarons are the quintessential and unadorned version of their sleek cousins, the Parisian Macarons, from Pay Basque. On days you don’t want to fuss about…