Perfect for Valentine celebrations, this rich, moist, single-layer torte prepared with semisweet chocolate, ground pecans, and a generous amount of butter, is irresistible. The soft texture of the cake, the creaminess of the caramel, and the crunch of the nuts and chips combine to form a celestial trinity. This recipe serves eight easily so you can make it for a crowd, or offer it to a single special person and have some delicious leftovers.
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Le Marché Biologique Boulevard Raspail between rue du Cherche Midi and rue de Rennes Paris 6th
Paris has countless food markets, some small and others big and sprawling. One of the most popular in the capital, Le Marche Biologique (that translates as “the organic market) on the Left Bank in the 6th arrondissment, specializes in organic goods. Teeming with food merchants and shoppers, this marché makes for a lively scene from about 8 AM until noon on Sundays. Countless stalls boast local fruits and vegetables, others have huge displays of France’s incredible cheeses, and in addition there are butchers, fishmongers, oyster-shuckers, honey-producers, wine-sellers, soap-makers, and even clothes vendors. Continue reading
This recipe is a perennial favorite of students. Back in the 1990s it appeared on a winter cover of Bon Appétit and then later in my book, American Favorites. This dish has plenty going for it—you can make it ahead, it’s and all-in-one main course, and it’s inexpensive.
Mark Twain described cauliflower as cabbage with a college education. He had a point. This ivory, globe-shaped vegetable has a more subtle taste than its humble counterpart. My guess is that Twain would have liked the way cauliflower is used in the winter soup recipe that follows.
Florets, cut from a large head, are simmered along with some sautéed leeks in an aromatic broth. It’s this flavorful stock scented with assertive seasonings of pungent, sweet, and hot spices that make this potage distinctive. Pureed, the resulting mixture is creamy and smooth. In a blind taste test, you might not recognize the cauliflower immediately, but the vegetable is there playing an important background role. Continue reading
I created this dessert as the finale for a delectable Indian feast prepared by a good friend of ours from the sub-continent. The cool, refreshing taste of citrus made a fine counter point to the spicy dishes of the evening. Since then, I’ve served these oranges as a light dessert after a spread of tapas and as the sweet conclusion to a winter chili supper. Continue reading
Eataly 200 Fifth Avenue at 23rd Street, New York, New York 212-229-2560
For those who love pasta, prosciutto, and Parmigiano, a visit to Eataly, New York’s new food emporium that opened on August 31st is a must. Located on 5th Avenue (at 23rd Street) this 50,000 square food shrine to Italian gastronomy includes an espresso bar, a gelato station, cheese and bread counters, fish and vegetable stands, and much more. The variety and number of pastas sold is mind-boggling. Ditto that for balsamic vinegars and olives oils. There’s a butcher to help you purchase meats and a vegetable butcher to assist with produce. Continue reading
Warm Dates Stuffed with Blue Cheese and Almonds are chic appetizers created by my neighbor and talented cook, Ann Ryan-Small. These savory treats were a huge hit when Ann served them one cold winter day at our monthly book club meeting. The saltiness of the cheese and the sweetness of the dates make an irresistible combination. Continue reading
This is a newer version of a recipe that appeared in Betty Rosbottom’s Cooking School Cookbook. This fragrant brew takes only minutes to prepare and is assembled by simmering fresh cider with melted butter, brown sugar, and spices. Dark rum and sliced apples and oranges round out the flavorings.
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A fellow food writer recently asked me to name several items that are always on my holiday grocery list. Butter was at the top, followed by eggnog, beef tenderloin, and cranberries. Somehow I forgot to mention chocolate, nuts, Medjool dates, and champagne, other favorites that make frequent appearances in my grocery cart.This is the season of celebrations, so why not a few indulgences!?
Dark Chocolate Cashew Brownies are definitely a guilt-free pleasure: rich, decadent, and
addictive, these confections are made with a pound of semisweet chocolate, plenty of butter, and a touch of crème fraiche (France’s brilliant answer to sour cream). Oh, and did I mention that roasted cashews are stirred into the batter as well? Continue reading
ABC Kitchen 35 East 18th Street (between Broadway and Park Ave.) New York, New York 100003 212-475-5829
I have long been a fan of Jean-Georges Vongerichten’s restaurants, and his newest venture, ABC Kitchen, in the Flat Iron area of Manhattan, did not disappoint. Located in the well-known ABC Carpet and Home store, the restaurant is led by Chef Dan Kluger. The emphasis is on locally sourced and organic ingredients with items like delectable Kabocha squash (a sweet, orange-fleshed autumn variety) fresh ricotta and buffalo mozzarella cheeses, and finely cured meats as star attractions. Continue reading
