When people inquire about recipes from the pastries on offer in Paris pastry shops, I look at the recipes we used when I went to pastry school at Ecole Lênotre and it’s hard to imagine cutting down a recipe that makes a hundred canelés into a recipe that makes six or eight for a home cook, who likely doesn’t want to go out and buy…
I’ve been out and about, here and there, but one thing that seems to follow me around is furikake. “What? A Japanese seaweed-based condiment?” you might say. While I do tend to tote French salted butter, fleur de sel, and Dijon mustard along with me on my travels, I’ve always loved furikake as well, and find myself craving it more and more these days. In…
我经常被问到我最喜欢的食谱是什么，而且我总是拿出朱迪·罗杰斯（Judy Rodgers）的《 Zuni Cafe Cookbook》的副本。这是您从每一页上的每个句子中学到的东西，也是您从中制作的每个食谱中都能从每个句子中学到的东西之一。朱迪（Judy）是一位了不起的厨师，尽管它（似乎）（似乎）……
Welcome to 2021. We had sort of, um…an abrupt beginning to the New Year. After a punishing 2020 where the pandemic pretty much upended everything in our lives, a lot of us were looking forward to some stability, seasoned with some optimism about the virus, but things took a decidedly different turn in a direction not many of us could imagine. I stepped away from…
Marshmallows are one (or some) of my favorite things. We don’t often use ‘marshmallow’ in the singular and we certainly don’t make them one at a time. When we talk about marshmallows, it’s generally in the plural since it’s hard to imagine just one, lone, solitary marshmallow. That would be triste, as you’d say in French, or sad. Except, of course, when it’s floating on…
在过去的几年中，人们建议我写一本水果甜点。我很有帮助地指出，我已经拥有了，但是每年都会出现几本书的水果甜点，其中主要与馅饼，薯片和补鞋匠有关。因此，很有趣的是看到一个专门用于蛋糕，称为（适当）的水果蛋糕：好奇的面包师的食谱。但是无需…
Even though travel is interrupted, for the time being, I’ve planned several online events this month, and one in-person event in Paris: December 11: I’ll be signing copies of Drinking French at Café Méricourt in Paris from 3 to 4 pm. Copies of Drinking French will be available to purchase from the café for signing. (If you’d like a copy of L’Appart or The Perfect…
I’m a big fan of traditional Cassoulet. And I’m not alone; a repeated question I get is “Where can I get a good cassoulet in Paris?” The short answer is: To the Southwest of France. Sure, one can pick up a jar of Cassoulet from Castelnaudary, or make it, which I sometimes do. For those who want to tackle the project, there’s a recipe in…
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