Spice (Nutmeg) Crinkles
Tender and buttery, this old-fashioned snickerdoodle cookie recipe is ideal for trying out new flavors like nutmeg in baked goods. Cardamom, long pepper, and black pepper can [...]
Lemony Lemon Cake
...because you can never have too much lemon in a dessert. Little motivates me more than a dessert that should have been better than it was. It wasn’t even a complicated cake [...]
Le Financier (Almond Tea Cake)
Everybody’s always going on about macarons and madeleines, but if you ask me, the real superstar of the small pastry world is “le financier." Financiers (pronounced fee-nahn- [...]
Wine-Poached Pears
Now that I've worked out this recipe, my goal is to have wine-poached pears in my fridge all winter long so that I can serve them and cook with them regularly, the way I did [...]
Almond Croissants
There is nothing worse—and nothing better—than day-old croissants. Nothing worse, because each chewy, slightly stale bite of a day-old croissant is a reminder of how good the [...]
Homemade Apple Butter
Each year, I make more. I have not yet reached the apple butter output of nearby villages in Brittany where le pommé (the local term for apple butter) is simmered and stirred [...]
Roasted Whole Cauliflower, Miznon-Style
Ever since I first read the hyped-up reviews of whole, roasted cauliflower from Miznon, an Israeli eatery in the Marais district of Paris, I’ve wondered: Just how good can pl [...]
Linguine with Clams and Garlic Petals à la Marie-Christine
I still can’t believe how fast—or how good—this recipe is. When Marie-Christine made it for the first time, I watched her, I devoured the clams—minus the pasta (she was servi [...]
Breton Buckwheat-Apple Cake
It is so very, very rare that a recipe one imagines turns out just right the very first time that it’s important to call it out, celebrate it, tell everyone about it. ‘Cause [...]