One of the nifty things about a blog is that you can easily revisit recipes and make revisions, while learning more about baking, and sharing those discoveries, as you go. When I wrote Ready for Dessert, I was able to update my favorite recipes, many created over a decade ago, and I had fun including the changes I’d made over the years.
People often ask me how many times I get back to the states. I don’t know why this is such a pressing question but having just gotten off a plane after 1 1/2 days of sitting on plane, where the guy next to me coughed all night* – and he was kind enough to cover his mouth (although each and every time he did, he…
You might have passed chervil by when shopping, thinking it was a wimpy version of parsley. The wispy, thin leaves don’t look very tempting. And you might be tempted to overlook it, unaware of its powerful aroma that it lends to certain dishes. But if you’ve never had it, add a handful of chopped chervil to a salad. You’ll wonder why you don’t pick up…
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