When I made last week's silver dollar pancakes I never got to sit down with Will and Vicky to enjoy them fully. I was always bouncing up from the table to pour or turn the pancakes. What's the answer to...
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Editor's note: Dorie Greenspan needs no introduction around these parts. She served as a Serious Eats baking contributor but had to take a leave of absence when her many projects got the best of her. But she squeezed some time...
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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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This entire week, in honor of Valentine's Day, we put together a shelf of our favorite books on chocolate, with one Cook the Book recipe a day adapted from each volume. To end the week, and to complete our "Chocolate...
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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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The official name of the cake is Boca Negra, or black mouth, and the name aptly describes what your mouth will look like after one bite. I can't think of another cake that's this chocolaty or this easy to make.
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I always think of
pots de crème, or little pots of crème, as the French answer to our puddings. Really a baked custard, the crème can be created in just about any flavor combo. That uber-chef
Daniel Boulud created them to be coffee-cardamom was a nod to the way coffee is often drunk in the Middle East: through a cardamom pod held between one’s teeth.
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Today's Sunday Brunch recipe, Oatmeal Breakfast Bread, comes from the fertile imagination of one of our 2007 Most Serious Eater award winners, Dorie Greenspan. In her headnote she describes this bread as "lightly spiced, fruit-speckled, almost pudding soft." Yum....
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I don't know why, but whenever I'm in Paris, I end up buying way too much yogurt. Maybe it's the endless shelves of yogurt in every supermarket that makes me forget that I don't need quarts of it—or that I'd...
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Here in Paris we said au’revoir to the last bûches de Noël (yule logs) on New Year’s Eve and bonjour to les galettes des Rois on January 2, the day the city’s pastry shops reopened. While the galette des rois...
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