If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Category: Pastry

Blueberry Buttermilk Scones from Huckleberry Bakery and Cafe, Santa Monica, California

Blueberry Buttermilk Scones from Huckleberry Bakery and Cafe, Santa Monica, California

It’s been quite a while since the baker in our house appeared on Chewing The Fat.  Truth is, Andrew does almost all his baking in Bridgehampton.  That’s where the stand mixer is and all those other baking necessities. But to make these scones didn’t require […]

Rhubarb Pound Cake from Melissa Clark in The New York Times

Rhubarb Pound Cake from Melissa Clark in The New York Times

Rhubarb grown in greenhouses is always the first to appear in Rhubarb season. It’s grown for those people who simply cannot wait to cook with these rich, red stalks.  So growers rush out ‘hothouse rhubarb’, which is a brighter red, sweeter tasting and more tender […]

Maple Syrup Pie a la Quebecoise

Maple Syrup Pie a la Quebecoise

In Spring, Quebec taps its sugar maples. As a lot of my readers know, I am from the province of Quebec in Canada.  Even though I have lived my entire adult life in the States, I still revere my Canadian roots and I am very […]

Andrew’s Gougeres and Chocolate Eclairs from Joanne Chang’s "Flour"

Mark Bittman Recently Mark Bittman used his Sunday NY Times Food pages to extoll the virtues and utter simplicity of making Pate a Choux. This dough is the basis for both Gougeres, bite sized cheese puffs that melt in your mouth and Chocolate Eclairs, my […]

Joanne Chang’s Incomparable Sticky Buns from "Flour"

The book “Throwdown” has over 100 recipes– but only 33 of them are Bobby’s  Bobby Flay’s “Throwdown” has been around for 9 seasons on Food Network TV.  In case you missed any of the over 100 episodes, they’re rerun on the Cooking Channel often enough […]

Tartine’s Fruit Galettes with thanks to Elisabeth Prueitt and Chad Robertson of Tartine Bakery, San Francisco

  If ever there was a moment for making these free-form rustic pastries, it’s right now.  The markets are bursting at the seams with the most beautiful stone fruits and berries of every description.  The peaches, nectarines and cherries are irresistible and this recipe is […]