There is a lot of street food to be had in New York. Some of it is tantalizing (candied nuts of all assortment, crisply coated in a nubby sweet shell), others sub-par (like those steely coffee carts on wheels, that serve coffee so weak it is as if the bean was simply waved through boiling water), and some are staunch standards– like the good ol’ pretzel. But for those of you who are not living in a city teeming with street vendors, they can be made at home, using this recipe.
Yeasty, and warm from the oven, making, then eating these pretzels, gave me a sense of accomplishment– the dough was shall we say, ELAS-TIC! I would actually say the recipe is a good place to start for the yeast novice. The dough is sturdy and malleable, and if the directions are followed, you will have a [...]

I love getting new cookbooks, scurrying home from the store, fresh books in hand, cracking the spine for the very first time, and voraciously reading each recipe, the promise of trying a new dish that will perhaps become an old favorite. Sometimes though it can be a bit anti-climactic, the recipe just, ehh. But there are times when it can be revelatory, and I just had one of those times.
My purchase was rather simple, a copy of Camille le Foll’s compendium entitled, Modern French Classics. But it wasn’t until that evening, when I properly sat down with a cup of tea, and the book poised neatly on my lap, that my stomach began to rumble with anxious hunger. Each recipe looked better than the next, but the dessert section, with assortments of cakes, tartes, clafoutis, and delicate cookies, is what really had me.
For the inaugural recipe [...]