This summer, for our vacation, we did our usual road trip, with stops to visit various friends in France, with a delicious detour to Spain. We always look forward to visiting our French friends who have a home in Burgundy, and not just for all the Chablis, jambon persillé, Dijon mustard and gougères. (Oh, and they also have a pool…) But since they live abroad,…
When I was a kid and we went trick-or-treating for Halloween, we’re run around the neighborhood, collecting candy from various houses, filling our bags with candy bars, sour bites, an occasional apple (ugh!, for a kid…), and assorted other goodies. Once home, we’d spill our loot onto the floor and commence with some serious trading. The ne plus ultra of candies to get were coconut-chocolate…
I remember when the flourless chocolate cake craze hit and all anyone could talk about were flourless chocolate cakes. Chocolate guru Alice Medrich said something along the lines of, “It’s one of the few desserts that’s famous for what’s not in it, than for what is in it.” This was a number years ago, before flour became an ingredient for some to avoid. Back then, I never…
I always wonder, when I open a cookbook, what recipe is going to jump out at me? I sometimes head for the dessert chapter first, but since man (and everyone else) can’t live by dessert alone – unfortunately – so I scan everything, from appetizers to main courses. I’m often drawn to cookbooks on French foods, of course, but also Spanish, Portuguese, and the areas…
I’ve been thinking about Banana Bread lately, mostly due to an assortment of bananas that are taking up valuable real estate in my freezer. Another issue that’s taken up (valuable) space in my brain has been trying to understand the difference between Banana Bread and Banana Cake. I’ve been trying to come up with an explanation but just can’t think of one. Could just be the shape? But we don’t…
I don’t get out for lunch as much as I used to, or want to, but a dizzying amount of cafés, restaurants, and pastry shops have opened while I was holed up writing books. One that was getting an inordinate amount of good word-of-mouth, from friends and other restaurant owners, was Echo Deli. Entering the restaurant late morning, I was startled by the amount of…
Before a recent visit to Los Angeles, I’d heard a lot about Sqirl, a quirky restaurant with a funny name. People were imploring me to go. So much so, that if I didn’t, I’d be racked with guilt for the next five to seven years. (Which I think was the intended effect.) Whatever it was, it worked, and when planning to meet up with a…
Yotam Ottolenghi seems to be everyone’s favorite cookbook author. After meeting him, he became mine, too. (But if I could stay in your top ten, that’d be appreciated.) His previous books focused on the savory side of Middle Eastern cooking, but Yotam was a pastry chef prior to being a restaurant co-owner (with Sami Tamimi) and cookbook author, and anyone who’s walked into one of…
Middle Eastern restaurants that focus on freshness and quality of ingredients have been proliferating in places like London (Ottolenghi and Honey & Co.) and in the U.S. (Glasserie and Zahav) over the last few years. And now, we’ve got a spate of new ones arriving in Paris. The foods of the Middle East had mostly been relegated to kebab and falafel stands, but new places are…
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
