Sea Salt Sablé280 g (1 cup + 3 ½ tablespoons) unsalted butter, at room temperature100 g (1/2 cup) granulated sugar50 g (1/3 cup + 1 tablespoon) ...

Poached Quince CakeThere are no wrong ways to poach a quince. From spices, to liquors, and herbs - it’s personal. You just want to make sure that your ...

In these cookies, I use orelys fèves, for their turbulent, molassic, undertone, that twists and turns in my mouth like a tornado. Dulcey is good too. But ...

This cake is nothing but a good consoling, classic. I use the layers as the base for most of my recipes, the buttercream too. It’s the silkiest thing, ...

Skinsy fries are good with skinsy wine, but I drank chilled red with these. Sometimes, the itch in a wine benefits from temperature alteration and the ...

BLACKBERRY BRIOCHEThis isn’t really cake, but it’s not bread, either. The brioche is rich, overly so, and filled with sticky-stewed blackberries and ...

  There's nothing tastier than brioche, whether it's a loaf or a bun.  I tried to keep them awhile by storing them in the freezer, but, alas, part of my ...

BLACKOUT FOREST CAKEA hybrid, of sorts. This interlaced cake contains all the best from that which I remember, and love—Black Forest and Brooklyn ...

“Your body that includes everything you have done, you have had doneto you and goes beyond it This is not what I wantBut I want this also.” / Margaret ...

500 g (1.1 pounds) strawberries, 250 g (1 ¼ cups) granulated sugar, a teaspoon of rosewater, 540 ml (2 ¼ cups) rosé wine, 180 ml (3/4 cup) water, 12 g (1 ...