Iโm 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, whoโd invited a few of us traveling through Ireland for lunch, I was stunned by A) The stunning kitchen, b) The stunning view,โฆ
Over the holidays, we were in the U.S. to spend time with my family (and โ gulp โ to see my editorโฆ), and I made brisket for Romain. He doesnโt like bลuf bourguignon, because it he says itโs alwaysย โdry,โ so decided for a treat, Iโdย make brisket, a beef dish thatย is anything but. Because Iโm such a champ, I actually made it a few different times,โฆ
Itโs not a drag to be in Paris in August. In fact, those who stay in town always say the same thing โ โThis is the best time of year to be in Paris.โ (Or, โWouldnโt it be incroyableย if it was like this all year?โ) Even though Paris is a lot smaller, imagineย if 85% of the people left New York City or San Francisco inโฆ
Iโm never quite sure what to say whenย people ask if they can reduce sugar in a recipe. My inclination is to say Non!ย right off the bat. Not because Iโm in France, and itโs reflexive, but because when I test or develop a recipe, I get the sugar balance just to where I like it before it goes into a book or on the blog. Itโsโฆ
I was always on the frence about fruit-based ice cream made with eggs. Yes, you got that right. I wrote โFrence,โ which is my subconscious speaking (or writing), most likely because Iโve got both France โ and fresh strawberries โ on the brain these days. After rhubarb, strawberries are the first sign of spring at our markets. And while there are plenty of different typesโฆ
My favorite thing that I bought this year is this old battered gelato dish, which was my score at a street market in Palermo. It was sitting there all by its lonesome, and there I was, to give it a happy home โ it was kismet. (Or maybe itโs called something else in Italian, but Iโm just happy I stumbled across such a fabulous findโฆ
One of the things that most excited me most about coming to Stockholm was to visit Pรคrlans Konfektyr. The moment I heard about it, I knew I had to go. I mean, a small shop that makes artisanal caramels, in one of the best dairy-producing countries in the world, with a wink-and-a-nod to traditional Swedish charm? Count me in. So I asked if I couldโฆ
I was recently at Metro, a members-only store that sells things for professionals in large quantities with lots of food items. However unlike โmembers-onlyโ stores elsewhere, you need to have some professional affiliation to join. Excitedly, I stocked up on lots of the things that I use a lot of, including cassonade sugar sold in bags close to 5-pounds, hazelnuts, tin containers for giving awayโฆ
Shortcake is one of those uniquely American desserts; a big, buttery biscuit floating on top of a cloud of whipped cream and lots of juicy, sweet, summer fruit. Sure, the components may be inspired from other places, but no one puts them together in a way that celebrates summer as we do. One of the high points of my year is when peaches and nectarinesโฆ
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