This post is about gratitude. Instead of writing a thank you note. I do what I do best—bake a cake. A gift-worthy cake is the delivery…
Chocolate/ convection steam/ dessert/ Dorie Greenspan/ Gluten free
Bitter Chocolate Soufflé Cake | Eric Ripert
This recipe comes from Eric Ripert’s Le Bernardin Cookbook. This is how Eric describes the bitter chocolate soufflé cake: “We used to have a captain who…
classics/ David Lebovitz/ dessert/ enriched dough/ Fruit
Kirsch Baba Bouchons with Pluots | My Paris Kitchen
Every word of this title, kirsch baba buchons with pluots, except the word with, needs an explanation. Where do I start? To mix things up—just enough…
The hazelnut, ginger and olive oil cake is not a typical French teacake from Dorie Greenspan’s Baking Chez Moi. But ingredients like hazelnut, ginger, polenta and olive…
How true is it that bacon makes everything better? Does bacon enhance ice cream and fruit dessert? We’re putting the bacon ice cream with roasted figs…
Have you ever worked with a whole duck? Its versatility is simply amazing. You can make duck confit with the legs or sear the breasts for…
Berry/ classics/ Cream/ dessert/ Dorie Greenspan/ foundation recipe/ Fruit/ my favorites
Classic Fruit Tart | Pâte Sablée Dough Updated
A classic fruit tart is irresistible. It would stop me on my track wherever and whenever I see one. Fresh berries, cherry, peach, pear or…
“What’s that burnt thing?” Without David’s warning (in his book My Paris Kitchen) that the top crust of the cheesecake looks almost burnt, I’d not have…
These soufflés are the perfect marriage of Puerto Rican ingredients and French technique. In Puerto Rico, Eric Ripert pulled a couple of bananas off a tree…
Chocolate/ David Lebovitz/ dessert/ Other Sweets/ pastry/ whole grain
Buckwheat Madeleines | My Paris Kitchen by David Lebovitz
When it comes to buckwheat anything, I’ll make it first; ask questions later. Although the name may imply, buckwheat is not a form of wheat. It…
Making the sables is a break away from the gluten-free, sugar-free and dairy-free cookies I last baked, over a year ago. Seeing the results of other…
Chocolate/ Cream/ Dairy free/ David Lebovitz/ dessert/ Low fat/ Nut/ whole wheat
Paris-Paris | Whole-Wheat Èclairs with Hazelnut Non-Dairy Cream and Chocolate Glaze
This looks like an everyday pastry. But there is quite a bit of work involved. You have to make the éclair shells and the hazelnut praline…
The Alsace-style cheesecake recipe comes from Dorie Greenspan’s Baking Chez Moi. This cheesecake is typical of Alsace in eastern France. It is a light cheesecake filled…
I’ve eaten more carrot cakes than I’ve baked them. Carrot cakes are popular and mainstream in the US; they are found on dessert tables everywhere. I’m…
Felt like I’m taking the easy way out in making the mixed berry vegan meringues. Open a can of chickpeas while saving the liquid. The alternative…
dessert/ easy everyday/ Fruit/ my favorites/ Yotam Ottolenghi
Lemon and Poppy Seed Cake (National Trust Version)
The “national trust version” of this lemon and poppy seed cake recipe comes with a warranty, metaphorically speaking. The cake is as trustworthy and predictable as any…
Made-in-my-kitchen granola is so much better. There hasn’t been any store-bought granola in my pantry ever since we started making our own. Dorie’s recipe calls for…
A hot chocolate is my preferred drink at the ski lodge when I desperately needed to warm up my freezing fingers and toes from the…
This is a last-minute holiday cooking inspired by Ina Garten’s video on chocolate truffles. She rolled balls of chocolate ganache over a bed of hazelnuts. I…
This Yotam Ottolenghi’s flourless chocolate teacakes from his new book Sweet call for dark chocolate with 70% cocoa solids. What is it? In general, the higher…
“It’s five o’clock somewhere,” the theme of the week at IHCC. It also means it’s time to have a drink and socialize; holidays are here. A…
Black Friday, cyber Monday and now giving Tuesday. There are much to do at this time of the year. Furthermore, you can always go an extra mile making food…
dessert/ featured/ Other Sweets/ pastry/ Yotam Ottolenghi
Saffron, Orange and Honey Madeleines | Giving Thanks
I so look forward to the Thanksgiving celebration with family and friends, while enjoying some good home-cooked Thanksgiving staples. It helps tremendously when you know your…
How do you pair apples and pears in one coherent dish? It is the challenge on hand this week at IHCC. I baked some Anjou pears…
Chocolate/ Levain & Yeast Hybrid/ modernist/ my favorites
Chocolate Cherry Sourdough Bread in “Modernist Bread”
The chocolate cherry sourdough bread recipe is published in the New York Times article, “slicing through the myths to rethink bread.” The article reviews the new…