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…
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…
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…
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…
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…
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…
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…
Didn’t know making panettone was a challenge until I read a recent article on the New York Times referring to this traditional Italian bread as “the…
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…
Chocolate/ David Lebovitz/ dessert/ Gluten free
Chocolate Cakes with Dulce de Leche and Fleur de Sel
These individual chocolate cakes with dulce de leche and fleur de sel came out of the oven like earth cakes. I called them earth cakes for…
dessert/ Dorie Greenspan/ Fruit/ my favorites/ summer/ Sweet
Brown Butter Peach Tourte | Tuesdays with Dorie
This brown butter peach tourte came out better and bigger than I’ve expected. The caramelized brown butter makes for a fragrant tourte. Furthermore, I made the…
Bake/ breakfast/ Cream/ dessert/ Fruit/ my favorites/ summer
Stone Fruits Clafoutis or Dutch Baby in a Cast-Iron Pan
Cherries, apricots and peaches are at their seasonal best. They are sweet, juicy and luscious; there is nothing I want to eat more. The season for…
The Savoy cake is one of the oldest in the French repertoire. Whether it is French or Italian, is the subject of debate. Leaving that aside,…
dessert/ Dorie Greenspan/ Gluten free/ Low fat/ my favorites/ Nut
Plain & Simple Almond Cake – Gluten-Free (Tuesdays with Dorie)
Making a cake usually involves four ingredients. This recipe needs only three. Nothing more than its magic trinity of ingredients–eggs, sugar and almond flour, according to…
This is a classic dessert that I swear I’d make in my kitchen – some day. I have the shallow gratin dishes and a kitchen torch…
Merveilleux is a sandwich of two light meringues welded with whipped cream, and then coated with whipped cream all around and dusted with chocolate shavings. I…
Who could have thought of using blueberries and corn with the iconic Philadelphia cream cheese to make a cool summer tart like this? I have…
July 4th is right around the corner. I need to come up with a dessert to bring to a celebration party far away from home. So…
These extra moist lemon cakes came about from Yotam Ottolenghi and his team cooking their way through the dessert recipes for his new book, yet…
Tarte Tropézienne, a popular cake in Saint-Tropez pastry shops, was described by Pierre Hermé to be mythique. At least that was how Dorie Greenspan recounted…