I love cookies. If there is a selection of cookies on a dessert menu, I always will order it. I’ve been to cookie shops from Beirut to Bushwick, nibbling my way through chewy chocolate chip cookies, macarons, buttery sablés, and snappy ginger cookies, whenever I can. Even Parisians get in on the act by dubbing chocolate chip cookies, les cookies, perhaps because they are the classic…
When I was in high school, our principal came up on stage during assembly one morning and stood there for a moment, until he got our attention. After a long pause, he inhaled deeply, and said, “We have a very sick person in our midst.” Nobody moved, and we were all kind of stunned for a minute, hearing such a grave pronouncement. Finally, we learned the…
I was trying to explain to my French other-half what an incubator was. In America, we don’t use the term just for babies, but we use it to describe groups that exist in places like San Francisco, where new ideas are born from creative minds which are often the result of thinking “outside the box.” There are the tech giants, like Apple, Facebook, and Google, that started that…
Books go through rigorous editing after they’re written, then they’re copyedited, then proofread by the author. Then the book gets punted back to the editor, and back to the author for a final look through. Then it gets forwarded the designer, then to the printer.
When I worked in the restaurant business, if you happened to walk in during staff meal, you could always tell who were the pastry people: we were the ones dousing our food with vinegar and salt. That is, when we had time to sit down and eat. I like sweets, but I like them tempered with something not-necessarily sweet, which is why sometimes you’ll see…
Am so happy to release of my newest book, Ready for Dessert—a hefty volume of my all-time favorite recipes! You’ll find everything I love in this book, from the Chocolate Chip Cookies that won over les Parisiens to a French inspired Apple-Frangipan Galette. I figured out the secret to truly chewy Peanut Butter Cookies, and frosted Black and Whites finally get their due. I riff…
Dinner at Hidden Kitchen On May 13, I’ll be hosting a dinner at the always-booked Hidden Kitchen in association with the folks at Context Travel. Local food gem Meg Zimbeck will join me, and aside from a super dinner, guests will also get a copy of my upcoming book, Ready For Dessert. There’s just a few spaces left, It’s now sold out, so if you’ve…
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