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Vegan French Apple Cake
This recipe is a classic in the French repertoire, known for its quintessential custardy texture and pure apple flavor. A little bourbon gives it Southern flair.
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The culinary school case for induction stoves
When I first walked into the Le Cordon Bleu kitchens in Paris, I learned that induction, not gas, reigns supreme amongst these disciples of Escoffier and Paul Bocuse and Julia Child.
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My favorite ways to use sourdough discard
I’ve rounded up a few of my favorite recipes from around the internet for how to use sourdough discard in delicious ways.
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One-Bowl Granola
Once you make it a few times at home, you realize how easy, healthy, delicious it can be when you make it yourself.
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On regenerative baking
On Regenerative Baking September 26, 2022 Regenerative baking is what I’m calling the thing I’m doing, at least until I come up with a better name. I see bits and pieces of it happening everywhere: in bakeries, at flour mills, and yes – even on TikTok. Regenerative baking is baking for a more joyful, sustainable,…
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The Mock Exam
The Mock Exam May 23, 2022 I don’t know how this happened, but somehow it’s late May in Paris, and I’m closing in on the end of my pastry diploma program at Le Cordon Bleu. How it started (chipper and ready to bake) How it’s going (using my last brain cell to issue the most…
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