Spring is synonym with a lot of great produce like peas, asparagus and morels but let’s not forget the tender stalks of rhubarb that are at their best right now. Here’s a variation on Bouchon bakery rhubarb bars, they are essentially sugar & grenadine-cured rhubarb stalks baked in a brown butter filling on top of […]

If you believe the Mayan calendar, the end of the world is near. In about three weeks… err. Okay.. What I’m getting at is that end of the world or not you’ll need all the excuses you can find to make this chocolate cake. Most importantly you need to embrace that “who cares about the […]

I’m baaack and let me begin this post by saying that if you want to make this recipe you must be a little mad. This popular cake at Momofuku Milk Bar is so labor intensive that even they stopped selling it by the slice. Yes, the Milk Bar banana cake is delicious and it lives up […]

This is an interesting and delicious variation on cheesecake, a recipe by pastry wiz Pierre Hermé in his latest book “Pastries”. The base is made with a sweet pastry dough turned into a powder and used like the Graham crackers crumbs of New York cheesecake, it’s topped with a pistachio cheesecake layer which is baked […]

One word. Butter. And lots of it. One of the thing I miss the most about living in Paris is the smell of freshly baked breads and pastries coming out of bakeries early in the morning. For a long time the smell of toasted butter from the boulangerie downstairs was my alarm clock right around […]