Baba, which are rum-soaked yeast cakes, were a featured dessert on a party menu. I first made them while working with my chef Jean Michel. Together we turned them into savarin – a ring moulded variety with basically the same characteristics as the traditional...
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.
It’s been a busy holiday season. That led to foregoing attention to my usual holiday panettone-making. When I finally got the time to tackle this favorite ritual, I ended up with multiple failures, all due to mistakes on timing and fermentation. Finally, one...
Dan Leader’s new book, Living Bread is out. Spotting him promoting it at Union Square’s Green Market, I took the opportunity to chat with him about flour, bread and life in the big apple, New York. Wished I had asked him about one of the tips he gives in...
