Baking and cooking recipes for everyone
One of the first recipes on this blog was No-Recipe Cherry Jam, posted in 2005, which wasn t quite a recipe. Nevertheless, a lot of people successfully used those guidelines to make cherry jam over the last fifteen years. The basis for it was how I ve been making jam forever, using 3 parts sugar to 4 parts fruit puree. The standard ratio is to use equal...
I had so much fun when Deb Perelman of Smitten Kitchen came to my kitchen in Paris and made a batch of Chocolate-Olive Oil Spread, a delicious recipe from The Great Book of Chocolate. The spread is easy (and fun!) to make, and is just one of the more than 50 recipes in the book, which includes Chocolate Mug Cakes, award-winning Blue Chip Chocolate Chip...
I was recently gifted an overload of strawberries: I bought four baskets from a vendor at the market, whose booth I shop at often, and he threw in two extra baskets for free, the equivalent of a carte de fidelité (loyalty card) in Paris. So I ve spent the past few days washing, hulling, cutting and cooking my unexpected bounty. I ve been making a number of...
Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever I can, whenever I can. At Paris markets, I try to search out producteurs, the vendors who grow the food they sell, and every summer, one in...
It s summer! Whether you re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you re able to get your hands on as many of them as you can. I am loading (actually, overloading ) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it...
May 5th marks the release of The Great Book of Chocolate which is now available for pre-order from your local independent book seller as well as Bookshop, Amazon, and Barnes Noble online. And I m going on book tour! Due to global events, travel has become more challenging, especially internationally. Note that a number of events are ticketed, which helps support the bookstores, and at places where…
This time of year brings Seville oranges to the markets in Paris. For the past few years, I kept wondering why they were so hard to find since it s perhaps my favorite of all jams and jellies to make, and eat. But lately, they ve been everywhere. And I found myself busy making a lot of marmalade, which was easier since I came up with a...
Apparently I m not the only one who loves polenta cake. The Italians like it so much that it s called Amor Polenta. Which means Polenta Love. Well, at least that s what I thought it meant, because amour in French means love. And I assumed that it was the same in Italian. (Another reason for finally getting on that life-long ambition to live in Italy and learn...
Not everyone thinks of citrus fruits as winter fruits. But that s when oranges, grapefruits, tangerines, tangy lemons, and enticing limes are often at their peak. And that s a good thing because there s nothing that brightens up any season but especially winter better than a classic French lemon tart. Any bakery in Paris will have a Tarte au citron on offer. Some are on...
There’s a lot going on when you write a cookbook. You begin with an idea, then spend a year or two testing and developing recipes. Once the first draft is done, it goes through a developmental edit where the editor gives feedback on what you’ve done so far and offers up changes, ideas, or things to reconsider. After you’ve implemented those (or not), it then...