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  • Bistro Pierre Lapin | Thu, 20 Sep 2018 05:25:26 +0000

    People are impressed with (and a little envious of) the French and their relationship to food, especially a meal. So much so that UNESCO added the gastronomic meal of the French to their list of Intangible Cultural Heritage designations. The gathering around the table to eat is something most cultures engage in, of course, but it seems to carry special importance in France. A French friend...

  • White Negroni | Mon, 17 Sep 2018 07:51:17 +0000

    While my computer is still in the shop (it’s going on week three…) I’ve been eking out posts while praying to the gods, or technicians at Apple, that I get it back soon. In the meantime, it gave me a good excuse for a cocktail. It wasn’t just the frustration; as soon as I got 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in...

  • Plum Flaugnarde | Mon, 10 Sep 2018 05:39:43 +0000

    Once again, I found myself with an overload of fruit. Sure, I like pears and apples, which show up at the market on the cusp of autumn. But I want summer to last as long as possible. So when I see good nectarines, peaches, and plums lingering at the market, I pack my market basket to the brim, carefully making sure the delicate fruits aren’t going to get...

  • Creme Brulee | Tue, 04 Sep 2018 14:55:03 +0000

    When it was on the cusp of popularity in the U.S., I sort of introduced crème brûlée to a restaurant where I was working at the time, and, predictably, they took off. So much so, that most of my nights were spent torching crème brûlée as fast as I could. Finally, I put an end to that (popularity is overrated), and that was that. There...

  • Carnitas | Sun, 26 Aug 2018 07:07:46 +0000

    What to do when people call you thirty minutes before you’ve invited them for dinner? It’s something I don’t understand. If you’re anything like me, during those precious few minutes before everyone arrives you’re racing around (probably not entirely dressed…) trying to get everything together so you can at least attempt to give the appearance that you’re relaxed when they arrive.  There are a couple...

  • Salted Butter Caramel Sauce | Tue, 21 Aug 2018 12:58:53 +0000

    This is my favorite, go-to salted butter caramel sauce. There are no real tricks or fancy techniques. And while staying in friend’s houses, I realized I didn’t have my usual arsenal of equipment so was limited in what I could make. This post raised the ire of some, who thought it wasn’t polite to bring cooking equipment when staying with others, but if you’ve tried...

  • Republic of Booza | Fri, 17 Aug 2018 07:44:41 +0000

    I’m always interested in ice cream, no matter where it’s from. But probably the most intriguing one I’ve ever come across was booza, an ice cream thickened, not with eggs or cornstarch, but with sahleb and mastic. Republic of Booza was opened by Jilbert El-Zmetr and Michael Sadler, along with two business partners, in Brooklyn, New York, bringing this ice cream stateside. Jilbert owned a booza...

  • One-Bottle Scotch Cocktail | Thu, 09 Aug 2018 12:04:40 +0000

    Some people get irked when they want to make a cocktail recipe, and as they gather the ingredients, they find that some things are hard to get, or too expensive, and before you know it (as I do, very well), you’re doing a scavenger hunt across town, sleuthing out some elusive ingredient. Enter The One-Bottle Cocktail, by Maggie Hoffman. Before I saw the book, from...

  • Plum Sorbet | Thu, 02 Aug 2018 12:12:08 +0000

    When I wrote the first edition of The Perfect Scoop. I only allowed myself to use the word “refreshing “ once, which I’m pretty sure I did. When you write a book, there’s a tendency to include everything that you possibly can, but a number of things can nudge them out, such as having photos, which everyone loves. So although I included Plum-Blackberry Swirl Ice...

  • Plum and Rhubarb Crisp | Sun, 29 Jul 2018 16:17:23 +0000

    I’m not sure if I just returned from lunch, or if I was privy to a top-secret breeding ground for a race of super lovely people, that also happen to be amazing cooks. When I walked into the home of Rachel Allen, who’d invited a few of us traveling through Ireland for lunch, I was stunned by A) The stunning kitchen, b) The stunning view,...

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