Barbra Austin

Clafouti is clafouti. It’s not a cake, though it’s made from a batter. It’s not a custard, though it’s a bit creamy. It’s not a soufflé, though it puffs up during baking. It is what it is. And when it’s good it’s delicious.

I put cream cheese frosting in the same category as basil pesto, Bordier butter and aïoli, and that category is called You Could Spread This On Anything And I Would Eat It.

I am currently playing a little game with my cookbooks that I like to call Ship, Store, or Pitch.

There is a lot on my plate at the moment, and I wish I meant that literally, since last night’s dinner seems to have gotten lost somewhere between French class, phone calls, and packing.

Forget macaroons and truffles for a moment, forget the millefeuilles and éclairs. La Bague de Kenza is a Parisian patisserie of a different kind. It’s Algerian.

The best thing about old friends is how easy it is to step right back into the old roles, to immediately know how to be with each other.