I was recently joking that when I’m forced to wake up very early in the morning I’m not sure if I should feel sorrier for myself, or for the people around me. So when my friend Jean-Louis, who works with the people who make Comté cheese finally gave in to my incessant pestering to join him for a visit, I was excited when after three…
As holiday thanks readers, through the generosity of Le Creuset, I’m giving away a six piece set of classic French cookware in cherry red. This colorful set goes from oven to table effortlessly and includes a large 5 1/2-quart round covered French oven, a 2 1/4-quart covered saucier, a 10-inch square skillet grill, and an 8- x 11-inch rectangular roasting dish.
I wasn’t expecting to find a great chocolate shop in the Jura, a region of France known best for its exceptional cheeses, namely Mont d’Or, Comté, and Bleu de Gex. But a friend had arranged a visit for me since he knew I loved chocolate, and I was surprised (yet happy) to see such a sleek store run by a master chocolatier in a lesser-known…
Next month I’ll be teaching classes at the Central Market Cooking Schools in Texas. You can register for the classes at their websites for the various cities I’ll be stopping in… -January 13: Dallas -January 14: Fort Worth -January 15: Austin -January 16: Houston -January 17: San Antonio
I usually try to make pecan pie every year for Thanksgiving. The list of ingredients sends me on a little scavenger hunt around, as American baking in a foreign country can do. And in spite of my best efforts, I don’t always quite make it. But I’ve gotten wiser over the years and brings things back with me from the States for this all-American dessert,…
Here are some recipes from my website for sweets and treats that I hope will make your holidays a little happier! Nibbles & Drinks The Best Holiday Nut and Pretzel Mix: This is the best snack I know of to go with festive drinks. I can’t get enough of it. Make this for your next cocktail gathering! Spritz: Want a holiday drink that’s lighter than…
Often people aren’t sure what to do with persimmons. While Fuyu persimmons are eaten while crunchy and are good in fruit compotes and wintery salads, Hachiya persimmons are abruptly tannic when unripe and must be squishy soft before eaten. And if you’ve even tried an unripe one, you’ll know that I’m being kind when I say “abruptly.” Fully ripe, they’re quite sweet and even though…
2010 was a very big year for cookbooks. And when I say “big”, I don’t just mean there were plenty of great cookbooks published this year, but some of them were huge. Ready for Dessert tipped the baker’s scale at over 3-pounds, and subsequent books that continued throughout the year tested the limits of my strength, such as Bon Appétit Desserts, which weighs in at…
This Friday there will be a get-together at La Cuisine cooking school in Paris. Joining me will be my friends Alec Lobrano, author of Hungry for Paris, and Heather Stimmler-Hall, author of Naughty Paris—and we’ll have copies of our books to sign as well for holiday gift-giving. I’ll have copies of Ready for Dessert and The Perfect Scoop. If you’d like a signed copy of…
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