I’m sure a lot of cheesecake lovers would turn up their noses at a tofu cheesecake, and some would even go further and shun tofu as the work of the devil, while others wouldn’t hesitate to denounce me to the cheesecake security council and have me arrested. I’m resisting the pressure, friends, because i believe [...]

(In an effort to update this blog little by little i’m re-posting this article from 2 years ago. While the recipe remains the same, i couldn’t stand the horrendous food photography anymore. I hope you don’t mind the little facelift.) Gâteau Basque is one of the first thing i learned to make. It’s a relatively [...]

I posted a chestnut mille crêpes recently and at this point you’re probably thinking that i’m obsessed with crêpe cakes, and that i need help. Sure, i’m obsessed with eating them but unfortunately my insurance company doesn’t reimburse this kind of therapy yet. While this mille crêpes looks similar to the last one i made, [...]

If you like this recipe take a minute to vote for me in the Bon Appétit Blog Envy Bake-Off. Cast your vote here. Thank you so much! Let me start-off with a big lie. Mille Crêpes means“a thousand crêpes” in French. Hmm.. I used fifteen mayyybe sixteen crêpes. Can we just keep it a secret? Anyway, did [...]

I know what you’re thinking. Molten chocolate cakes are so 1999 and yet it seems every restaurant in every corner of the world has some version or other on their menu. Sometimes you just wish the recipe could be put in a time capsule and sent to space for 10 years or so. Everyone needs [...]

I can’t believe i haven’t blogged about these Tonka bean, white chocolate and apricot cakes yet! Maybe it’s because Tonka beans are banned in the U.S and this post is just a tease for many of you (unless you have a fabulous friend who’s willing to bring some back from Europe, and risk jail time [...]

I’m one of those who believe you need to be both obssesive-compulsive and bored to tackle a Pierre Hermé recipe. It’s the precision and attention to details that would drive many people crazy, it’s the whole aesthetic thing . I also believe that if you can pull it off – not only you’ll come to [...]

Yup! It’s the season for quince again, apple’s ugly cousin (don’t say it too loud or it might get offended). Most variety of quince are too hard, astringent and yucky to be eaten raw and one in hand gives little hint of the sensuous texture it reveals when cooked, but once they’re gently poached in [...]

I witnessed a rare phenomena in my kitchen tonight that might prove that cooking and space-travel have in fact a lot in common. There was a black-out at sunset in my neighborhood that literally caused a lemon cake eclipse. Yup, a goddamn eclipse in my kitchen man! After the lights went-out and before my world [...]

Today, the Zen-man is going back to his roots. No.. I’m not talking about root canal or root vegetables but about my first introduction to cooking. Gateau Basque is one of the first thing i learned to make. It’s a relatively simple golden cake with a filling that manage to generate an extraordinary amount of [...]