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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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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I’m in Paris now where the sweet you see in every pastry shop and bakery this time of year is pain d’épices. Sometimes translated as spice bread or likened to gingerbread, I think pain d’épices comes closer to honey cake...
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Can cookies bring world peace? I'm willing to try the enticingly titled recipe from Dorie Greenspan's Baking: From My Home to Yours to find out. Unsurprisingly, the cookie is the brainchild of French pastry mastermind Pierre Hermé; if anyone could...
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