These Sablé aux Olives Noires from Pierre Hermé Pastries take a lovely sablé base and incorporate one of the most unexpected cookie add-ins ever: oil-cured black olives. It's an unlikely duo of sweet-buttery and salty-bitter that works in a way that's innovative and elegant. More
Paris is heaven for anyone with a sweet tooth, but you already knew that. We spent the last few weeks eating our way through the city, exploring new shops and revisiting old favorites. From the big names like Pierre Hermé and Ladurée to the smaller spots like Au Panetier, the classics like Stohrer and Poilâne, and the gorgeous, jewelry boutique-like shops of Jacques Genin and Sadaharu Aoki, we found many, many desserts to love. Here are ten essential Paris sweets for your next visit. More
New York Times How does a serious eater justify a tour of Paris chocolatiers? In the New York Times, Amy Thomas pedals from shop to shop. There's no way she could have burned off all those chocolates, but it's... More
This entire week, in honor of Valentine's Day, we put together a shelf of our favorite books on chocolate, with one Cook the Book recipe a day adapted from each volume. To end the week, and to complete our "Chocolate... More
