It’s been years since I first learned to make a real French apple tarte. That’s how we capped our Christmas Eve. I made my first one in 1987. Much time has passed since my first attempt, but each year it brings new delight.
Looking for a new dessert at work, I was inspired by online photos from Swedish baker Beesham Soogrim. They were for a apple cake that looked rustic, delicious, and elegantly simple; apples baked on top of a batter, then sprinkled with cinnamon, sugar and dotted...
French hard cider is often my "go to" for a refreshingly funky apple beverage. But recently I found a more locally based product; Bad Seed Cider, a Highland Hills, New York state-based producer. Devin Ritter, one of the owner-brewers...
Twelve years ago while working Friday nights at Bouley bakery, we would get paid with bread by the head baker. Nothing like using your hands all night, and going home with freshly baked loaves you handled from dough to finish. One of the loaves I...
Apfel strudel. The Austrian crisp dough that's streched so thin it's said you could read a newspaper through its taut skin. It's most famously filled with fruit or farmers cheese. Both a dessert that is comfortable refined,as well as a homey dessert,...
