Peach Cobbler has become the most requested dessert around here this summer. I don’t think Romain had ever had a cobbler – I usually make crisps, which the French call crumbles. But I’ve been revisiting some cookbooks on my shelf that I hadn’t used for a while and pulled down The Pastry Queen by Rebecca Rather, who was the owner of several bakeries in Texas….
I’m not sure how I came up with the name Shakerino for this drink. It may have been a goof when I mixed up the Italian name, and concept of the drink. But this Shakerino is sort of dyslexian (or dystopian, if you’re an authenticarian – another word I made up) riff off the Italian Shakerato, a caffè drink made by shaking espresso and sugar…
During the lockdown, I did what everyone else did: Went through all my kitchen cabinets, cleaning them out, and finding little bits and bags and jars of stuff that I should have used a long time ago, but didn’t. You did do that – right? Mine was quite a purge. I’ve had so many things from travels, friends, food companies, houseguests, strangers, etc. that my…
A few years ago, I was extremely fortunate to meet Gina DePalma, who was (at the time) the pastry chef at Babbo in New York City. Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolce Italiano. After we had dessert and coffee together, we ambled the streets of New York City for a bit, and made…
I was astonished when I was eating a sandwich at Mokoloco, which I can pretty confidently say makes the best sandwiches in the world. Okay, perhaps that’s a bit of hyperbole, but every sandwich I’ve had there has been spectacular. From the Cuban sandwich made with pulled pork, ham, pickled vegetables, spicy mustard, and griddled on house-made bread, to a Katsu Meatball “burger” served with…
One of the first “recipes” on this blog was No-Recipe Cherry Jam, posted in 2005. Why some hyperventilated about making something without an exact recipe, a lot of people successfully used those guidelines to make cherry jam over the last fifteen years. The basis for it was how I’ve been making jam forever; use 3 parts sugar to 4 parts fruit puree. The standard ratio…
This Saturday, a group of bakers in Paris will be gathering for a bake sale in support of La Ligue des droits de l’Homme, a human rights organization in France that fights for the rights of victims of discrimination and racism, as well as other inequalities. I’ll be there from 1 to 3pm with copies of L’Appart in hardcover and paperback. Each sale will include…
The word soufflé used to strike terror in the heart of cooks far and wide. I never got that memo, though, and one of the first things I ever baked was a chocolate soufflé when I was less than sixteen years old, from my mother’s copy of The Settlement Cookbook, the 1951 edition. The ingredient list is pretty concise; looking at the book now, there…
I have another recipe on the site for Strawberry Margaritas that uses fresh strawberries, but this recipe uses strawberry-infused vermouth, which I had on hand after making a Strawberry Spritz. I like it so much, I decided to give it a go in a Margarita. It worked so well, even better than expected, that I just had to share. I think you’ll like it, too.
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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