Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut-Dipped Chocolate Macaroonsย in it, youโll find theย much-lovedย recipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequentlyโฆ
When the lockdown was announced about a month ago, I thought of all the great things I would finally be able to do. I would finally tackle those five- to seven-season tv series that everyone told me that I just had to watch, that require a hundred-hour commitment to get through them. (Breaking Bad and The Wire, Iโm looking at youโฆ) I would have theโฆ
Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, โI got thisโฆโ But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, itโs hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bringโฆ
When I was a kid and we went trick-or-treating for Halloween, weโre run around the neighborhood, collecting candy from various houses, filling our bags with candy bars, sour bites, an occasional apple (ugh!, for a kidโฆ), and assorted other goodies. Once home, weโd spill our loot onto the floor and commence with some serious trading. The ne plus ultra of candies to get were coconut-chocolateโฆ
Spring is the time of year when new cookbooks land. (Fall is the other.) I check out a lot of them, buy them or get review copies, cooking and baking from them. But itโs always interesting when one cookbook comes along, and as Iโm reading through it, I realize that I want to make every single recipe in it. But I should backtrack for aโฆ
From the outside, Compagnie Gรฉnรฉrale de Biscuiterie is a low-slung place, resembling a workshop of some sort, rather than a pรขtisserie, located on the way up to Sacrรฉ Cลur, in Montmartre. I made the trek up there to check it out because I was interested in the one thing the low-key place makes: cookies. The French use the word โcookiesโ primarily to refer to chocolateโฆ
I love cookies. If there is a selection of cookies on a dessert menu, I always will order it. Iโve been to cookie shops from Beirut to Bushwick, nibbling my way through chewy chocolate chip cookies, macarons, buttery sablรฉs, and snappy ginger cookies, whenever I can. Even Parisians get in on the act by dubbing chocolate chip cookies,ย les cookies, perhaps because they are the classicโฆ
One of the appeals of Brooklyn is the rich ethnic mix of cultures, cuisines, and traditions, that is somewhat of a microcosm of America. Many of our grandparents, includingย mine, arrived on Ellis Island and assimilated to life in America in New York City. And it still remains a lively, if sometimes uncomfortable, mix of upscale, downscale, rich, poor, happy, angry, frustrated, and content. Butย everybodyโs gottaโฆ
I have a mixed history with granola bars. The only ones Iโve ever made that were absolute perfection wasย when I had some peanut butter frosting leftover from a cupcake recipeย that I was playing around with. I mixed in some other ingredients into a bowl of leftover frosting on the counter, perhaps more peanut butter, some nuts, a handful of oats, etc, until it looked likeโฆ
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...
