After making my last batch of Quick Mincemeat, which found its way, then disappeared into, one of my Thanksgiving desserts, for some reason, I got a hankering to make the real-deal. I don’t know what possessed me, but when I get something stuck in my craw, it can take the Jaws-of-Life to get it out of there. Making traditional-style mincemeat requires one not just to…
Welcome to the Menu for Hope V auction! Last year, we raised over $92,000 for the UN World Food Programme. This year, I’m featuring a very special prize: the lucky winner will be churning out ice cream all year round with this fabulous, professional-style Cuisinart ICE-50 Ice Cream Maker! This heavy-duty, stainless-steel machine will have you lapping up all sorts of ice creams, sorbets, and…
Here’s a round-up of some of my favorite cookbooks and recipes that I presented on the site in 2008. A few are books that I’ve been devouring, and others are those I’ve been bookmarking recipes in, to make on the site in the upcoming months. All in all, the best of the year… When they start cloning humans, they’d better start with Flo Braker. One…
I like Pierre Hermé very much. He’s a genius, and his stuff is gorgeous and the fellow deserves all the accolades that are bestowed upon him. He seems like a nice guy and his shops in Paris are swanky as all get-out. His white truffle macaron I found very intriguing. Rather brilliant, actually. And I’m a big fan of his Arabesque, two apricot-flavored disks with…
This week in Paris we had our first snowfall. I was at the dentist, and when I came out, the sidewalks were damp from the wet rain that had fallen while I’d had my semi-annual detartrage. Then, as I walked up the rue Montorgueil, the annoying rain turned to little icy bits, then to large snowflakes, dusting everything, from the brick sidewalks, then coating my…
Quite a few of you were interested in what happened around here on Thanksgiving. Even though my internet service is on it’s second week of vexing me, and I’d just assume go on strike like everyone else around here, in protest, I don’t think I’d get much sympathy, so I thought I’d better get my Thanksgiving post up. I just saw a report on CNN…
People who write cookbooks about baking often try to avoid publishing recipes that call for candy thermometers. I’m not sure why, since you just stick it in the pot, and wait for the temperature to reach the desired degree. What could be easier? The other bonus is with your thermometer, you can make homemade candy, such as marshmallows or billowy topping for S’mores Ice Cream…
To those of you who’ve been writing and pleading to get into the laboratory of Jacques Genin, the most elusive chocolatier in Paris, the wait is over. After years of jumps and starts, he’s opened a boutique in Paris. So his dream is finally a reality—and what a dream it is!
I promised a bunch of holiday-friendly recipes this month, and this one is a doozy! Peanut butter cookies, filled with salted peanut caramel—do those sound as good to you as they do to me? The recipe is from The Art and Soul of Baking by Cindy Mushet, who is one of America’s best bakers. Her name might not be on the edge of your tongue,…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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