Croissants – Slightly Easier than Flying to Paris

I wouldn’t describe homemade croissants as an easy recipe, since there are multiple steps, and it does take a least half a day, b…

Lobster Thermidor – Not Your Parents’ Thermidor

I don’t remember that much about the lobster thermidor I ate in culinary school in the early eighties, other than not really bein…

Chocolate Croissants – But Just Barely

I’ll admit to being pretty underwhelmed the first time I had a chocolate croissant, or “pain au chocolat,” as I’d mispronounce it…

Seafood Sausage – Behold, the Rarest of All the Sausages

This seafood sausage recipe is one of those dishes you learn in culinary school, and then never make in a restaurant, the rest of…

Easy Cheese Soufflés – Sorry, Béchamel

It's not often that you cut a step or two from a classic recipe, and it actually comes out better, but that's what happen…

Frangipane Tart – Have Your Cake and Eat Pie Too

Not only is this simple frangipane tart a perfect way to enjoy fresh summer fruit, but it’s also great for those times when you c…

Summer Tomato Tart – Better Than a Nude Beach

One of these days Michele and I will travel to the south of France, where we’ll make it a point to eat this amazing tomato tart a…

Cream Puff "Crack Buns"(Choux au Craquelin) – Chef John Goes Hollywood

These gorgeous cream puff "crack buns” were inspired by the Great British Baking Show, which is not only my favorite cooking…

Chocolate Yule Log – This Bûche de Noël Only Looks Difficult

If you’ve never made a Yule Log because you thought it would take a lot of time and effort, then you probably made the right deci…

Kouign-Amann – Yas Queen!

The fact that Kouign-Amann (Pronounced “Queen-a-mahn”) have become a popular item in bakeries across America is quite a tribute t…