In the winter, we often turn to the tropics to get our fruit fixes. Bananas are the most popular fruit in America, and they’re quite popular elsewhere, too.[...]

Farro with Mushrooms and BaconA few months ago, I was gifted a very large bag of farro, overΒ five pounds of it. I never thought I could have enough farro, and[...]

Jacques Pepin: How following a recipe can lead to disasterI recently came acrossΒ this spot-onΒ video by chef Jacques PΓ©pin, which hit the nail squarely on[...]

One thing that seems to cross international lines with successΒ is baking. I never visit a country without sampling their baking. I visit bakeries, and enjoy[...]

Coconut Chocolate Macaroon RecipeMany people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic[...]

Nach Waxman’s Beef BrisketOver the holidays, we were in the U.S. to spend time with my family (and – gulp – to see my editor…), and I made brisket for[...]

Salted Caramel Cream Cheese Swirl BrowniesA few years ago, a favorite bakery in Paris near where I lived was offering brownies. The baker gave me one to taste[...]

Like the recent recipe for Caramelized Almond Cake, I’ve been anxious to make Sbirolona, a crunchy Italian tortaΒ that sort of defies description. I don’t know[...]

Federal Donuts and Abe FisherBefore gettingΒ ready to flyΒ back to France after the recent holiday, friends invited me to join them on a trip to Havana. I[...]

I’ve seen (and eaten!) cakes topped with caramelized almonds in several countries in the world, but never took a try at one myself. I love anything covered[...]

Compagnie Generale de BiscuiterieFrom the outside, Compagnie GΓ©nΓ©rale de Biscuiterie is a low-slung place, resembling a workshop of some sort, rather than a[...]

When I picked up Bitters, a book celebrating the history and culture of using bitters in cocktails, I was immediately hooked on the subject. I am always drawn[...]

One dessert I don’t make often enough are baked apples, known in France as Pommes rΓ΄ti au four, or Pommes au four –Β oven-roasted apples. We have great apples[...]

Like many others, I’m a fan of Ina Garten. Growing up, her mother didn’t want her in the kitchen and sheΒ never considered cooking as a profession. After[...]

The French are known for their fine cuisine. Their lavish lunches and sumptuous dinners are legendary. But breakfast, or le petit dΓ©jeuner, might seem to[...]