I love my trusty DSLR camera, but it weighs a ton, and lugging it even around my kitchen when I’m baking means I’m not as nimble as I’d like to be. (I’m a baker, not a photographer, as several people noted regarding my previous post.) So I treated myself to a new camera and am getting to work on making the pictures here more casual….
One of the compelling things about food blogs is how they bring together people from all over the world. Cooking and eating is something we all have in common, no matter where we are from. Blogs have globalized cooking, erasing borders and boundaries. And I’ve enjoyed learning more about other people’s food and cooking, and meeting them as well. Things have changed over the past few…
I spent much of the fall and winter running around, while a pile of cookbooks waited patiently for me to cook from them. Now that I’m back in the saddle, and in the kitchen, I’m getting around to some of the many recipes that I’ve bookmarked. One of the first that caught my eye was the “Pizza beans” in Smitten Kitchen Every Day. It also…
Between the time I turned the recipe in, and the book got published, the 3/4 cup of water called for in the dough for the Dandelion Flatbread recipe in L’appart got changed to 1/4 cup. (The metric amount is correct.)
The great thing about writing a single-subject cookbook is that you really get to explore one specific topic, which involves not just sharing what you already know, but what you’ve learned about the subject. When people ask me how I can tell if a cookbook is good, I say that if I read the headnotes and the author talks about the process they went through…
I recently did an event with Deb Perelman for our new books, L’appart and Smitten Kitchen Every Day. We’d both been traveling around, and not one, not two…but three times, we were in the same city at the same time, but didn’t see each other. One night, I was having dinner by myself before an event and after a two-hour slog through traffic, I needed a…
I’ve got a number of chocolate cakes in my repertoire, from a super-dense Chocolate Orbit Cake to soft, warm Chocolate Dulce de Leche Cakes, from My Paris Kitchen. And they all share one thing in common: a lot of chocolate. I’m not much for adding things that detract from the chocolate flavor, so I shy away from adding raspberries or other fruits and berries, or layering them…
There’s a certain movement afoot not only to make whatever you can from scratch (at some point, people will be forging their own cast iron skillets), as well as increased consciousness about anti-gaspillage, or not letting food go to waste. I seem to be cooking or baking 24/7 and if I used up everything that came my way, from the whey used from making labneh (which could…
The name of one French dessert that people find confusing is crème caramel. Caramel-topped custards like this are called flan in Spanish, which confounds people who come to France and see a slice of flan in a bakery, that looks like (and is) a tart baked with a flour-stiffened custard, rather than the wobbly, caramel-topped custard that some of us are used to. To confuse people…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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