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…
Zuccini and goat cheese verrines
Cooking and Teaching with a Social Purpose
Last week was extraordinary It began ten years ago, when Evelyn Isaia and her daughter, Camilla, came to a week-long cooking class I was teaching in Paris. By weeks' end…
Tuerie
There is something so very special about being an expatriate even though, occasionally, I long for the familiarity of the country where I was born. But just think: here, I…
Fig Crostata
I'll be including plenty of gorgeous Italian recipes in classes this fall, and one of them is inspired by the air in this high spot of Tuscany, part of the Apuan…
Nutmeg Logs
Its' almost Christmas, but there is time for one last cookie recipe, and here it is. These little treasures are a tradition in my family and I've made them every year…
Berries and tender cakes
Coupure de Gaz
I arrived at the studio where I give classes in Paris to find a small poster taped to the door of the building with the anouncement "Coupure de Gaz" (cutting off…
Mise en place for yogurt cake
Yogurt Cake Re-Visited
I have a dinner coming up, and I want to make a delicious but simple cake for dessert. I considered plenty of options and settled on an old favorite, Yogurt…
Freshly baked kougelhopf
Kougelhopf
Every year at Easter I make kougelhopf. Why for Easter? I’m not sure except that to me Easter is, among many other things, a feast of gorgeous baked goods and…
Molten Chocolate Cake
I’m busily testing recipes for my new book, which involves lively, everyday stories of the French cook The recipes are from my friends and acquaintances, avid cooks, professionals, moms, dads,…