Frequently, bakers and ice cream-lovers will find themselves with a few too many egg whites. So what to do with all of them? If you’re not sure what to do with them right away, egg whites can be frozen. I usually freeze them in specific quantities (i.e.; 1 cup), and label them as such, since there’s nothing more infuriating than needing 1 cup of egg whites…
Since I can’t hack Ikea, it’s nice to know others can. Unbaffling those French cooking terms. (Merci, Kate) What? No camera? Oy! Ugh! Learn French—plus vite. She’s ticklin’ my ribs. Do I have to get blamed for everything around here? The French smoking ban ain’t gonna be such a killer after all. I am not a stalker. Too beautiful to eat. Play-by-play at The Fat…
[Update: As of 2017, this address is now a branch of the famous Poîlane bakery.] I’d like to introduce you to someone you may not have heard of: Véronique Mauclerc. But I hope on your next visit to Paris, or if you live here, you’ll make the trip to see her gorgeous and very special bakery. Early each morning at Véronique’s boulangerie in the 19th…
Although each year it’s getting harder and harder to remember that far back, I still recall when I was younger, during summers where I grew up in New England, we’d head to the dairy store for ice cream. Often I’d order pistachio; the vivid green color and the crunchy bits of pistachio were somewhat exotic to me. As I grew up, I learned the truth…
A recent post on Marinated Feta elicited some interesting comments and questions about olive oil. Here are a few tips that I follow when buying, using, and storing oil: 1. Keep olive oil out of the light. You may have spent a lot of money on your oil and you want to look at those pretty labels lined up on your countertop. But light destroys olive…
It’s bacon and it’s vegetarian? (Thanks Melissa!) I just knew those hand sanitizers were evil. You can take them off your belts now, folks. (via Derrick) Deb’s not as smitten as the French are about McDo‘s. Why rugby rocks (See what you Americans are missing?) Are we sure he’s talking about the New England? How great French butter is made. Adam’s out! Work on an…
In spite of my reputation for serving guests only the finest cuisine I can muster up, I invited a friend for lunch yesterday and thought I could foist my can of salade Niçoise off on her, and I would be efficient and multitask with trying a recipe from a book I just finished. Her visit, and my can of…um…salad?….presented me the opportunity to try The…
There’s lots of feta-like cheese out there, but only cheese made in Greece is considered true feta nowadays and you can’t call it feta anymore unless it was produced there. Like Champagne, which has to be made in Champagne or Brie de Meaux which has to be made is Meaux, it isn’t feta unless it’s made where it’s supposed to be made—in Greece. Although I’m…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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