Dorie Greenspan Toasted Buckwheat and Chopped Chocolate Sablés from Baking Chez Moi on

Tuesdays with Dorie (Baking Chez Moi): Toasted Buckwheat and Chopped Chocolate Sablés

This week’s Tuesdays with Dorie recipe from Baking Chez Moi was a lovely cross between chocolate chip cookies and shortbread that *felt* slightly healthy because of the buckwheat flour. Dorie’s using an interesting technique of toasting the buckwheat flour gives these even more of a nuttiness than the buckwheat does on its own (hence the … Read more

Dorie Greenspan Double Chocolate Double Buckwheat Cookies on

Tuesdays with Dorie (Dorie’s Cookies): Double-Buckwheat Double-Chocolate Cookies

This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was made with a few mishaps along the way but the results were still delicious! Of these cookies, Dorie says: I doubled up on the two most important ingredients in these cookies, and I even doubled up on how you cra them. There are two kinds … Read more

David Lebovitz buckwheat madeleines on

French Fridays: Buckwheat madeleines from My Paris Kitchen

The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen this week was Buckwheat Madeleines which I was intrigued to try. David says they don’t get the characteristic hump so I kind of wondered why you would bake them in a madeleine pan (apart from that they look pretty!). I had a … Read more

L'Appart cover by David Lebovitz on

French Fridays: L’Appart by David Lebovitz

I found myself nodding in recognition as I read David Lebovitz’s latest book, L’appart: The delights and disasters of making my Paris home. I may not have bought an apartment in Paris and renovated it, but lived in Paris in tiny garret apartments for nearly five years, much like David’s first home AND I’ve bought … Read more

Buckwheat crepes with crispy seaweed on

French Fridays: Buckwheat rolls with seaweed butter from My Paris Kitchen

This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was an interesting once – buckwheat crêpes filled with seaweed butter, rolled and fried in a butter. Um, ok? Now, I’ve been to the Breizh Café of which he speaks in the recipe headnote but to be honest, I’ve never noticed the … Read more