I’ll have to admit that I love peanuts, especially when they are candied with a touch of sea salt added. For years I’ve been making all sorts of candied nuts, including these candied peanuts, but this was one of the first candied nut recipes I ever came up with and I’ve been making them ever since.
As you get older, you tend to forget things. Often it’s blamed it on age, or an allusion to an early onset of a memory-loss disorder. I forget things all the time, but I blame it on a full brain. Think about it; every ten years, our brains have so much more information to remember than they did a decade ago. Think about all you’ve…
I found myself with several grapefruit rinds on my hands last week (or rather, on my kitchen counter) as a result of working on a recipe that called for their juice. I don’t like to toss things away, especially precious organic grapefruit peels. So I candied them.
It’s cranberry season! Well, it was back around the holidays a month or so ago. And now that it’s over, as much as I love cranberries, it’s hard to get people enthusiastic all over again. And that’s made even harder when you live in a place where cranberries don’t hold the same sway over Parisians, as they do with Americans. People often express dismay that…
I haven’t visited Jeni’s Splendid Ice Creams in Ohio, but I’ve heard Jeni Bauer’s ice cream was sensational. Because I can’t get everywhere – no matter how hard I try – her ice cream came to me in the form of her book, Jeni’s Splendid Ice Creams at Home. When Jeni’s book was released, we had a nice interchange via e-mail about ice cream making,…
Some of my favorite candies are marshmallows. Actually, I should backtrack a bit and say at the very top of my all-time favorite things to eat are marshmallows. I love their pillowy softness and their tender sweetness with undertones of vanilla. If it sounds like I’m getting a little Proustian for them, you’re right. I recently made several batches for some projects, which not only…
1. Mes 4 Croissants Poppin’ fraîche has gone global and even with over 1200 bakeries in Paris, why would anyone bother walk all the way across the street to get a fresh, buttery croissant in the morning, that only costs 90 centimes, when you can simply unroll a package of doughy crescents and never slip out of that comfy peignoir de bain? For all you…
I usually try to make pecan pie every year for Thanksgiving. The list of ingredients sends me on a little scavenger hunt around, as American baking in a foreign country can do. And in spite of my best efforts, I don’t always quite make it. But I’ve gotten wiser over the years and brings things back with me from the States for this all-American dessert,…
Stop the Insanity! Michael Ruhlman pointed out the absurdity of sugar becoming the new “ok food”, as reported by the New York Times. The interesting thing about getting older is that you see how foods go out of fashion, then invariably come back. In my life, I’ve been through warnings about sugar, margarine vs butter, salt, white flour, fat, trans fats, tropical fats, chocolate, eggs,…
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