May 2nd, 2011 § § permalink
Friday’s royal nuptials seemed as good an occasion as any to try a bit of British dessert cookery.
December 6th, 2010 § § permalink
“Chestnuts roasting on an open fire,” starts the classic American holiday tune, but it’s the French who really know how to make chestnuts sing.
June 22nd, 2010 § § permalink
I’ve had David Lebovitz’s latest tome, Ready for Dessert, in my possession for a few weeks now, but I haven’t baked from it yet. I flipped through the pages. When I saw this Cherry Almond Cobbler, I knew I’d found my project.
May 3rd, 2010 § § permalink
Parfait is perfect for anyone who likes creamy frozen desserts but don’t have an ice cream machine.
April 15th, 2010 § § permalink
When I first made this cake years ago with my friend Heather we used pecans, but pecans are not so easy to find here in Paris.
March 15th, 2010 § § permalink
Though I generally prefer dark chocolate, there’s no denying that milk chocolate pairs very well with certain flavors. Peanut butter and bananas, for example.
February 19th, 2010 § § permalink
When I was visiting my brother over the holidays, he told me he wanted to say something, and that he hoped it wouldn’t upset me.
“Uh, OK,” I said.
“We’ve made the Banana Nuggets according to your recipe, they don’t turn out the way Mom’s did, and we think it’s because of the butter. We’re pretty sure Mom used shortening.”
January 27th, 2010 § § permalink
At least once every winter, I cook a lamb tagine with prunes from Claudia Roden’s œuvre (which is actually a revision of an earlier œuvre) The New Book of Middle Eastern Food, and serve it with this salad.
November 18th, 2009 § § permalink
This is not the cake I set out to make.
September 24th, 2009 § § permalink
Fresh figs rate among my very favorite fruits, and they show up at the best time of year, when summer produce is having its last hurrah and fall’s firmer fruits are showing up.