I was thinking of having “If you change the ingredients in a recipe, results will vary” tattooed on my forehead, but there wasn’t enough room. (Although if my hairline keeps receding at this rapid pace, it may happen sooner than you think.) When I used to teach classes, folks were always wanting to tinker with recipes, especially ice cream, replacing the cream with what-have-you. Or…
Do you know what media training is? If you don’t, it’s when they teach people how to behave on television and radio. Media trainers work with politicians, business executives, and nowadays, a lot of chefs. Cooking on tv is much harder, because instead of just sitting there having a casual chat, you need to be fielding questions at the same time as measuring out and…
I hadn’t planned on buying rhubarb yesterday morning, but I was at the stand of my favorite producteur and there it was, and there I was, so our collective fate was sealed. As I waited for him to wrap my stalks tightly in brown paper, my mind raced to think what I would do with them. By the time I handed over a couple of…
When I moved to Paris, I moved a whole ton of stuff with me. Plus one yellowed scrap of paper. It was a recipe that I tore out of some newspaper eons ago, for Goat Cheese Custard. I had high hopes for the recipe, enough to schlep it with me across the Atlantic and look at it wistfully every once in a while, guarding it…
During spring and summer in Paris, there’s an overwhelming amount of strawberries at the outdoor markets. The sweet, fruity scent pervades the air as you get closer to the stands and I always walk around and take a look at what people have, to find the most fragrant and deeply color baskets. For me, it’s impossible to come home with just one basket. And when…
Of all the regions in France, one of the most peculiar is Brittany. The cuisine is hearty, earthy, and dynamic – like the terrain. The coastline is a virtual lunar landscape of jutting rock formations, with pristine beaches (with somewhat frosty water) tucked in between them. Consequently, upper Brittany is somewhat remote and not a popular tourist destination. Most of my days begin at an…
I’m in heaven with all the sensational fruits that explode at the markets every summer. Each shopping trip, I invariably lug back with way too much fruit. But everything looks so good I can’t resist; rosy nectarines, blushing apricots, and crisp, dark cherries. So to help you choose the best summer fruits, here’s some shopping tips. Best bets are often at Farmer’s Markets, where the…
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
