A few times I’ve been fortunate to visit the places in Provence that candy whole and sliced fruits. Aside from the usual candied orange and lemon peels, they also candy whole cherries, strawberries, pineapple rings, angelica, Clementine slices, and even whole pumpkins and pineapples. And let me tell you—it’s quite a sight seeing all those glistening fruits lined up on their drying racks. The first…
Last month I was teaching at Central Market, a chain of pretty amazing supermarkets in Texas that has just about anything you can imagine—including cooking classes. And I never pass up the chance to teach there. For one thing, the staff is uniformly excellent and it’s just a pleasure to step into their kitchens and work with them. But the other is that I get…
A few years ago I got a message from a nice young couple that had worked their way through each and every recipe in Room for Dessert, my first book, and wanted me to sign their copy. And let me tell you, these kids were really pioneers, as this was well before the “cook every recipe from the book” blogs got so popular—they didn’t even…
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