More than a few people that I very much respect are saying so. And why wouldn’t it be? David Lebovitz is one of the nation’s premier pastry makers and educators, having been a pastry honcho at Chez Panisse for a dozen years. In addition to that he’s written several highly acclaimed books, including Room for […]
READ ONA darn funny five seconds of video that the College Humor site won’t allow me to hot-link to. No matter, I’ll just put up the URL. Click here: www.collegehumor.com/video:1764124/. Who knew a rodent could have more stage presence than Keanu Reeves?
READ ONUnless it’s a story about Krispy Kreme’s stock price hitting an even newer low, it’s rare to see restaurant news on the front page of the New York Times. Yet there is an important article there today about a lawsuit that Chef Rebecca Charles, owner of the Pearl Oyster Bar in the West Village, is […]
READ ONIs this stuff ever going to be good over apple pie this fall (though I’ll be surprised if this particualr batch makes it past 2 PM this afternoon). The secret to really good caramel ice cream (or gelato as the case may be) is to really, really cook your caramel. Which is to say, don’t […]
READ ONLooks like it’s going to be a good weekend. Ya know, one thing I’ve discovered this past week is just how difficult ice cream photography is. No wonder the pros use colored Crisco (how long would the real thing last under all those hot lights, I ask you?).
READ ONYou can’t have much street cred in the food world nowadays unless you’re a card-carrying Emeril-basher, and I find that a little bit sad. “Clown”, “show off”, “know-nothing” are just a few of the charges I’ve heard some very accomplished chefs level at him (Anthony Bourdain recently said he’d happily strangle the man). Me, I’m […]
READ ONIt’s hard to beat the simple elegance of fresh frozen fruit (plus sugar). The mangoes that the wife found for this sorbet were flawless, perfect. And she knows mangoes. She spent two years of her life in the Peace Corps in New Jersey. No wait that’s not right, it was the Dominican Republic. But the […]
READ ONInteresting article in today’s New York Times dining section about pastry chefs. In essence, it discusses how many of Manhattan’s star pastry makers, fed up with their side-kick status in traditional restaurants, are becoming entrepreneurs. Not content with the typical bake shop, some of these folks have launched their own dessert-only restaurants, or more interesting […]
READ ONWhile we’re on the subject of things Marco Polo didn’t bring back from China, what about ice cream? And anyway, the wife is anxious to break in the new ice cream maker I gave her for Christmas. What with a new baby and a new house, she hasn’t even read the owner’s manual yet. But […]
READ ONLeftover puff pastry is indeed a many-splendored thing, and another reason to never, ever throw anything with that much butter in it away. I keep a scrap ball in a sandwich bag in the freezer. It starts out the size of a walnut, and in a couple of months is usually about the size of […]
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