Speculoos – Cinnamon Cookies
Speculoos is the golden spice cookie that comes wrapped in plastic and sits on the saucer of your espresso cup in nearly every cafe throughout the Hexagon. In the past decade, a single, plastic-wrapped speculoos has replaced the chocolate-dipped almond or malted milk ball that was the typical sweet treat alongside a cafe exprès. So, […]
Rhubarb Ginger and Speculoos Tartelettes
These tartelettes surprise and delight everyone because they offer just the right combination of sweet, crisp, creamy, and tart…you’ll see. If you don’t want to make tartelettes, you can make a big tart – this is enough for one that measures 10-1/2-inches (27cm) across. There is nothing to this, it’s like a cheesecake only easier […]
Aili Takala’s Rhubarb Cake
Spice Cookies on the Grill
Sweet Praline Almonds
Ever since I tasted these praline almonds, made by my colleague and friend David Lebovitz once when he was visiting, I’ve loved them. They’re a perfect, and perfectly surprising, amuse-bouche, or appetizer. I make them often, we make them in classes, guests eat them like they were candy. Which they sort of are, with […]
How to Test a Recipe – Poached Pears
I have a confession to make. I love to test recipes. It’s creative, it’s finicky, it’s challenging. The aromas are marvelous, the workplace is comfortable and familiar, and you get to taste and share what you’ve just tested. When I talk about testing a recipe, I’m talking about preparing one for publication. It may be […]
MERINGUE OF SNOW
I woke up this morning to find a snow meringue on the table in my courtyard. It is a foot thick and slightly crisp on top, just like a good meringue should be! I’ve lived in Normandy for seventeen years and never seen snow like this. It began more than a week ago, and is […]
