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…
Jamie Oliver makes this for his kids for breakfast on the way to school. He calls it Jool’s breakfast on the go. I make it for…
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…
Appetizer/ breakfast/ easy everyday/ Fish/ make ahead/ Pantry essentials/ Seafood/ Yotam Ottolenghi
Smoked Fish and Parsnip Cakes | Make Ahead
How do you make a cake without the usual sugar and wheat flour, in other words, a more nutritious kind for everyday eating? The answer is…
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…
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…
This dish is striking. I can look and adore the beauty of it all day. The zucchini blossoms open up their interior anatomy for all to…
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…
breakfast/ cheese/ Dorie Greenspan/ Low fat/ Side/ Sugar free
Savory Apple Matafan | Baking Chez Moi
Dorie Greenspan got her inspiration for this apple matafan in her book Baking Chez Moi from the potato matafan, which was meant to stave off morning…
bread with preferment/ breakfast/ cheese/ Ina Garten/ Jeffery Hamelman/ Pantry essentials/ scalable/ Side/ Yeast bread
Herbed-Baked Eggs | Shirred Eggs
The herbed-baked eggs are also known as shirred eggs. A dish consisting of an egg that is placed in a small buttered dish and broiled until the white…
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…