• Mujadarra

    It is time for all of us to, ahem, push back from the cookie jar, finish up the remaining chocolate, and turn the page to January. It is here, this new year, so let’s tackle it with gusto.

  • Parmesan + Black Pepper Crackers

    I don’t eat a lot of cheese, but Parmigiano-Reggiano, that’s another story. I count that as less of a cheese than more of an ingredient I cannot live without. In Paris, it’s not always easy to find cheeses from other countries — because with more than 400 types of cheese in France alone, why go elsewhere? — but most frommageries have a big wheel of Parmesan, from which they’ll slice a wedge as big as you like. The French are reasonable people.

    Parmesan + Black Pepper Crackers
  • Chocolate Madeleines + Tahini Glaze

    Displayed on the shelves of the boulangeries, next to the oversize meringues and giant almond tuiles, I always passed them by. As cute as they were, with so many other choices — I could eat a palmier or a 200-gram bag of chouquettes at any time of day — I was never tempted to buy the French shell-shaped cookie that’s more of a cake.

    Chocolate Madeleines + Tahini Glaze
  • Brussels Sprouts, Beets + Thyme

    When I see the first beautiful tiny green cabbages at the market, I always do a little happy dance. I love Brussels sprouts, and I’ve learned that their roasted nuttiness goes with just about anything fall or wintery, from an add-in to a salad to a stir-fry, or tossed into a salad that lets them be the star, or as the co-star to beets, as I’ve done here.

    Brussels Sprouts, Beets + Thyme
  • I'm Making Chocolate Crêpes at Central Market: Who's In?

    Yahoo!!! It’s that time of year again — I’ll be teaching at Central Market stores all over Texas next month, and I couldn’t be happier! I love being in the kitchen with the CM crew, and I get to be in front of all of you and share some of my favorite recipes and stories from afar.

    I'm Making Chocolate Crêpes at Central Market: Who's In?
  • Parmesan Tuiles

    You will feel so fancy when you make these crispy Parmesan chips named after the famous French almond cookie — also shaped, as you can see, exactly like Pringles’ potato chips. Not that I would know anything about that.

    Parmesan Tuiles

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