A lot of people will be celebrating tonight the release of Beaujolais Nouveau… …and coincidentally, a lot of people will be waking up with headaches tomorrow. Myself included. Complimentary dégustations through Saturday at: Aux Caves d’Aligre 3, place d’Aligre 12th Tél: 01 43 43 34 26 Related Posts and Places in the Vicinity Blé Sucré: The Best Madeleines in Paris Two Delicious Dining Guides to…
Since man, and woman, cannot live by chocolate alone (although wouldn’t it be nice if we could?), our group spent the rest of our time slaving away putting together sumptuous meals, and learning about wine the hard way: by tasting it. One of my favorite snacks of the class On Rue Tatin turned out to be these golden-brown, eggy gougères enriched with gruyère cheese and…
What do you get when you take eight dedicated bakers, put them in a country kitchen (one that’s professionally equipped), and put them to work for three days of cooking and baking with chocolate? You get a whole lotta chocolate! If you didn’t come along on my three-day cooking class with Susan Loomis at her home On Rue Tatin, here’s a run-down of our week…
Since I posted about putting your name on my mailing list, I was miffed that so many of you weren’t receiving it (and it really is worth receiving) after all the hard work that goes into it. So I’ve scrapped the previous mailing list provider and switched to a super-duper, ultra-responsive, hi-tech, rock ‘n roll version that has amazing capabilities to do whatever I want,…
When I started traveling around Europe with a backpack several decades ago, the only thing one needed to make sure you had to have were traveler’s checks. They were easy to buy and widely accepted, no matter where one went. But times have changed and the advent of ATM machines, where you can access money directly from your bank account back home, has changed everything….
Since I’m on an Italian fling here, I thought this would be the perfect opportunity to interview Nick Malgieri, whose fabulous recipe for Chewy Oatmeal Raisin Cookies I recently featured on the site. Nick is one of the most knowledgeable bakers in the world, frequently hobnobbing with such luminaries as Pierre Hermé and Dorie Greenspan, swapping recipes and baking techniques. I can’t tell you how…
“What did I get?” you’re perhaps asking yourself. Hint: It’s not something that’s gonna make you itch. It’s my newsletter, which is sent out infrequently to subscribers. The latest one contained lots of info about my upcoming giant Paris book party, an astonishingly long list of strikes happening in France this month, news of exciting chocolate tours, and references to folks wearing short shorts sans…
My friend, and master baker Nick Malgieri, just came out with a new book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving. It’s a lovely book of dessert recipes that keeps things on the lighter side. His recipe uses apples in place of the butter found in many traditional oatmeal…
The hardest part about sampling so much good food is that it’s almost impossible to go back to eating the everyday stuff. I challenge anyone who’s flecked a bit of fleur de sel across their food to go back to ordinary table salt. I took one taste of the cloud-like, billowy chocolate-enrobed marshmallows from Pierre Marcolini and now I can’t seem to get enough. A…
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