This is a more grown-up version of the modern cupcake. It's not too sweet, with super-moist chocolate cake that contains semisweet chocolate and cocoa powder, and a luscious, ganache frosting on top. The recipe is from Dorie Greenspan's Baking: From My Home to Yours, a book that inspired me to learn to bake and eventually "go pro". I love topping them with spun sugar for birthday celebrations.
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[Photograph: Carrie Vasios] Check out other recipes from An Early Spring Dinner. Tart dough adapted from Around My French Table by Dorie Greenspan....
This All-White Salad was created for the café in Paris's Le Bon Marché department store and comes with a predictably fashionable story. Adapted from Dorie Greenspan's Around My French Table, this salad was part of a group of salads that Greenspan's friend Hélène Samuel came up with for the café, each composed of ingredients of a single hue.
After baking a batch of these Salted Butter Break-Ups from Dorie Greenspan's Around My French Table all I could think about was how much more fun they were than a typical butter cookie, both in flavor—salty-sweet to the max and in how they're meant to be eaten—broken up at the table and plenty messy.
I had been trying my hand at French lentils with varying degrees of success for the past few years when I finally found the prefect recipe for Basic French Lentils in Dorie Greenspan's Around My French Table. While I had always incorporated a combination of carrots, celery, and onions I was missing a few key ingredients—one lone clove, a bay leaf, a bit of cognac, and most importantly, plenty of stock to cook the lentils in.
When Dorie Greenspan, author of Around My French Table says this version of Beef Daube is her go-to recipe for the French classic, there's really no doubt in my mind that it's going to be incredible. Luckily, the cool temperatures over the weekend made this beef stew a perfect way to dive into fall and winter braises.
According to Dorie Greenspan author of Around My French Table if you have never been a fan of endives it's because you have never tried this recipe for pan roasted Endives, Apples, and Grapes. Adapted from Alain Passard, a French chef with an undeniable passion for vegetables, this combination of sweet, bitter, and herbaceous notes lend a complexity of flavor that belies the simplicity of the cooking process.
Greenspan's fougasse is studded with oil-cured black olives, flecks of rosemary, and bits of tart and aromatic lemon zest. It's included into a chapter entitled "Nibbles and Hors d'œuvres" since the bread is meant to be served whole to make the most out of it's lovely shape, perhaps accompanied by some slices of saucisson a l'ail, a garlicky sausage, and a glass of rosé de Provence.
This recipe for 15-Minute Magic, a non-kosher/non-Parve chocolate-amaretti torte, is hardly traditional Passover fare, but it's delicious and doesn't use flour. My favorite amaretti to use for this cake are amaretti di Saronno from D. Lazzaroni & Co. You'll find them in their beautiful red tins at specialty shops, Italian markets and some supermarkets. That said, I've used just about every other brand available and have never eaten a torte I didn't love.
Basically World Peace Cookies, but with more mayhem....
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...
Pretty and delicious, an unbeatable combination, these are slice-and-bake cookies, which means you can keep logs in the freezer, at the ready when you need a last-minute treat.
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.
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...
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.
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.
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.
In her headnote she describes this bread as "lightly spiced, fruit-speckled, almost pudding soft." Yum.
This week's recipe is an olive-oil and lime variation on the cake I usually make with flavorless vegetable oil and lemon. It's great both ways, but I think the evo (extra-virgin olive oil) rendition has a richer flavor.
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...