Illustration by Florine Asch It's not just potato-chip makers that understand that if you offer us something salty we won't be able to eat just one—French pastry chefs know that trick too. And Arnaud Larher, whose pastry shop is in...
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Photograph by Alan Richardson Here's my go-to cheesecake recipe, a classic that can be varied in almost limitless ways. (I've got 11 variations in my book, Baking: From My Home to Yours, and the only reason I stopped there was...
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While I have been known to exaggerate now and then, I've never gone overboard in my praise for this lemon cream (think curd); I just call it extraordinary and rest assured that I haven't gone overboard. The recipe comes from...
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©iStockphoto.com/shatteredlens I must be in a mini-mood—I just looked over my posts from the past couple of weeks and saw that everything was baby-sized. And here's another "small enough to hold in the palm of your hand" recipe. This one...
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Photograph by Alan Richardson I’m still in Paris (yay!) and while I saw brilliant yellow forsythia when I was at the Sunday market, and while there are a few cherry blossoms out in the gardens that get full sun, it’s...
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By the time you read this, I'll be in Paris, where I hope I will have not have discovered that I left half of what I needed in New York. If so, it won't be the first time. For as...
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I don't know where you are, but I'm in Connecticut looking out at a bunch of snow. These cakes are great with whipped cream and candied lemon zest and just as good with ice cream—particularly coffee ice cream. A couple of bites could give us northerners the patience we'll need to wait for spring.
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I've got a bunch of lemon desserts that I turn to this time of year, but one of my favorites is a
lemon tart I learned to make when I was working with Daniel Boulud on
Cafe Boulud Cookbook. It's an elegant tart with a filling made with whole lemons—zest, juice and pulp—so that it's tart, tart, tart, as in really puckery.
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It's not easy to translate
gourmandise from the French. Strictly speaking, I guess it would be a delicacy or a treat, but the word, when applied to food, can also mean
greedy. It's a great word—I mean, how many of us haven't been
greedy for the treats we love—and it's a great name for this dessert from
Pierre Herme.
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If you haven't already whipped up something wonderful for the sweetheart(s) in your life, here's a recipe for a cookie that makes any day sweeter. It's a
linzer cookie—made with flour and ground nuts and spiced with cinnamon and cloves—cut out with a cute little heart-shaped cutter and dipped in melted chocolate.
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