What we call sauerkraut – a condiment made by mixing roasting and dehydrated fermented cabbage – here acts as a spicy salt. The cabbage is halved and cooked in…
Cookbooks
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This veggie-packed quiche is named for one of our favorite marketing interns of all time—she loved its hearty combination of squash and kale, lightly sweetened with maple syrup. Quiche…
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The de rigueur bistro dessert, this simple cream-and-egg pudding is made sublime by the interplay of a warm, crunchy caramelized crust that contrasts with the creamy, cool custard below.…
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Even when they lived by the sea, many people I spoke to said their favorite fish was salt cod – brandade in France, baccalà in Italy, and bacalao in…
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The Italian Bakery: Step-by-Recipes with the Silver Spoon by The Silver Spoon Kitchen is now available. Reprinted from The Italian Bakery: Step-by-Recipes with the Silver Spoon by…
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An iconic Maman cookie, these buttery, golden beauties combine crispy, crunchy pretzels with rich and smooth white chocolate to hit all the right sweet and salty notes. We like…
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The cookbook Septime, La Cave, Clamato, D’une île by Bertrand Grébaut and Théophile Pourriat, with Benoit Cohen is available now. Read more from our visit to the famous Parisian…
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If you’ve ever been a fan of Cheez-It crackers, these shortbread are the DIY alternative. I encountered this recipe while writing a story for the San Francisco Chronicle about…
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We love the region and wines of Piedmonte, so we are excited to share this chocolate cake made with Barolo Chinato from the new cookbook The Italian Bakery: Step-by-Recipes with the Silver Spoon.…
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These delicate butter cookies have a crunchy snap and a nutty flavor. A terrific all-purpose cookie, they make an especially fine accompaniment to ice cream. World Food: Paris: Heritage…
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These cheese straws are a perfect salty snack. Satisfyingly crispy with a smoky umami, they are moreish and addictive. Our daughter just loves them. If you’re making them for…