While my computer is still in the shop (it’s going on week three…) I’ve been eking out posts while praying to the gods, or technicians at Apple, that I get it back soon. In the meantime, it gave me a good excuse for a cocktail. It wasn’t just the frustration; as soon as I got 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in…
Once again, I found myself with an overload of fruit. Sure, I like pears and apples, which show up at the market on the cusp of autumn. But I want summer to last as long as possible. So when I see good nectarines, peaches, and plums lingering at the market, I pack my market basket to the brim, carefully making sure the delicate fruits aren’t going to get…
When it was on the cusp of popularity in the U.S., I sort of introduced crème brûlée to a restaurant where I was working at the time, and, predictably, they took off. So much so, that most of my nights were spent torching crème brûlée as fast as I could. Finally, I put an end to that (popularity is overrated), and that was that. There…
What to do when people call you thirty minutes before you’ve invited them for dinner? It’s something I don’t understand. If you’re anything like me, during those precious few minutes before everyone arrives you’re racing around (probably not entirely dressed…) trying to get everything together so you can at least attempt to give the appearance that you’re relaxed when they arrive. There are a couple…
This is my very favorite Salted Butter Caramel Sauce, and judging by the message I get about it, it’s the favorite of many others as well. The great thing about this sauce is that there are no real tricks or fancy techniques, or thermometers. All you need is a skillet or wide saucepan. I came up with it while staying in a friend’s house in…
I’m always interested in ice cream, no matter where it’s from. But probably the most intriguing one I’ve ever come across was booza, an ice cream thickened, not with eggs or cornstarch, but with sahleb and mastic. Republic of Booza was opened by Jilbert El-Zmetr and Michael Sadler, along with two business partners, in Brooklyn, New York, bringing this ice cream stateside. Jilbert owned a booza…
Some people get irked when they want to make a cocktail recipe, and as they gather the ingredients, they find that some things are hard to get, or too expensive, and before you know it (as I do, very well), you’re doing a scavenger hunt across town, sleuthing out some elusive ingredient. Enter The One-Bottle Cocktail, by Maggie Hoffman. Before I saw the book, from…
When I wrote the first edition of The Perfect Scoop. I only allowed myself to use the word “refreshing “ once, which I’m pretty sure I did. When you write a book, there’s a tendency to include everything that you possibly can, but a number of things can nudge them out, such as having photos, which everyone loves. So although I included Plum-Blackberry Swirl Ice…
I’m not sure if I just returned from lunch, or if I was privy to a top-secret breeding ground for a race of super lovely people, that also happen to be amazing cooks. When I walked into the home of Rachel Allen, who’d invited a few of us traveling through Ireland for lunch, I was stunned by A) The stunning kitchen, b) The stunning view,…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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