We have adopted many things from the French, as earthy as their eponymous fries in all their crispy golden glory, and as ethereal as the featherweight macaron, surely one of the world's most refined cookies. The ne plus ultra has always come straight from the motherland courtesy of Ladurée, but of late they've been given a run for their money by some very worthy domestic contenders. So imagine my delight when the kind people at Sucré—a New Orleans confectionary known for artisanal sweets—sent me a box of 15 of their award-winning macarons to sample at my leisure. Bon temps rouler! In my time, I've eaten my fair share of these tiny meringue sandwiches (bonus: they're gluten-free) and I'm pleased to say that these are among the finest. I think you know me well enough to be sure that no amount of free anything could coerce me into false praise. Not only are macarons from Sucré delicious, each one is a visual feast, crafted in a style that can only be referred to as gilding the lily.
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As you may well know from being an Anglophile or watching Bridget Jones, the Brits use "pudding" as a generic term for dessert. It's a bit perplexing given that no shortage of actual pudding is served for pudding there, but it's a rather comforting word and in the end there doesn't seem to have been too much confusion. But to further complicate things, what we call pudding they would most likely refer to as custard. No matter; I think we can all agree that steamed puddings—the stuff of Dickens novels and old-time American holidays—are simply delicious. You don't see them on menus much any more, but with so many traditional folkways and recipes being reclaimed, it wouldn't surprise me if we were in for a resurgence. And we should be. If you've never made a steamed pudding, it will be a revelation. All you do is stir together a batter, pour it into a mold or casserole and steam it. It emerges thick, dense and slightly sticky, ready to be eaten warm topped with a cool cloud of cream. From the rich spices to the stovetop preparation, for dessert or breakfast, steamed pudding is the ultimate winter indulgence.
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There is snow on the ground here and that means long treks on snowshoes. Which are inevitably followed by a fire in the hearth and a hearty meal. What could be cozier than a pot pie? Break through the golden crust and a finger of steam beckons you toward tender chunks of goodness bound in a creamy sauce. These are a great repository for leftovers—chicken, shortribs, even fish—or any odds and ends rattling around the vegetable bin. Think of this recipe as more of a template than anything, easily adapted to whatever you have on hand. Consider making the dough ahead of time and stash it in the freezer. That way, when the temperature drops, you'll be ready.
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I'm always lecturing you about cutting out sugar and eating more greens, right? There are so many blogs you could be reading instead, blogs that give you recipes for cheese-laden pastas and bacon-studded scones and chocolate tortes. And yet here you are, learning about whey and sunchokes and making your own pickles. And I love you for that, you sexy thing. While I don't think it's smart to consider food as a reward, I do believe that into every life a little sweet must fall. Especially with the holidays upon us, it's best to have some pragmatic treats on hand that can shield us from the cheese twists and peppermint bark and pecan rolls that will soon materialize at every turn. So here's a recipe for a tasty little biscut that is sugar-free and gluten-free, yes, but also rich and crunchy and packed with flavor. Trust me, that's not the taste of deprivation.
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Valentine's Day is less than a week away. And? you say. Surely you don't buy into such a trumped-up, commercialized holiday! Ah, but love. Love. How can you resist a day set aside especially for the celebration of Love? Consider dispensing with the chocolate and fancy reservations and wrapped presents, but do compose a poem or arrange a fragrant nosegay. Draw a hot bath, or proffer a massage. And by all means, cook something indulgent for your beloved. Rather than the rich, heavy foods that seem to be the norm—how sad that short ribs have been rendered cliché—you may want to consider something a bit lighter. Fondue or a Japanese hot pot, perhaps, to underscore the shared nature of the meal. Is there anything more intimate than two forks clinking together in the same bowl? Serve a dry martini or a delicious fruity wine to set the mood. Whip up a sweet finish that lingers in the mouth as you sing each other's praises. If you are not in love at the moment, it's also wonderful to be with close friends, and celebrate another kind of love. There are so many. Take it wherever you can find it. It's healing, energizing, essential. It's everywhere. All you need is love. (And this wonderful recipe from Dan Barber, chef/owner of Blue Hill.)
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I turned 49 yesterday. Slightly surreal. I'm a little thicker around the middle than I'd like to be, but otherwise I'm pretty damn happy with things. I've always been a little superstitious about the evil eye, never wanting to call too much attention to my good fortune. I remember my mother telling me about a moment she had while driving, feeling the sun on her face, the breeze in her hair, and thinking to herself Everything is wonderful and then, suddenly, my dad was diagnosed with cancer and her own health began to fail rapidly. Life can change seemingly in an instant, which is why we must pay such close attention to the here and now, seeking joy in the moment. Lofty ambitions and long-term plans have their place, but there's also something invaluable in the simplest pastimes: a long walk in the snow; organizing your drawers; playing catch; baking a loaf of banana bread.
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The grapefruit (Citrus × paradisi) is an 18th-century hybrid first bred in Barbados, a subtropical citrus tree known for its pleasingly sour fruit. It was originally named the "forbidden fruit," though until the 19th century it was called "shaddock." (Huh?)  Its current name alludes to the cluster formations of the fruit on the tree, which look like grapes. My in-laws sent us a baker's dozen from Florida last week, and they are ruby red inside and bursting with juice. My first thought? Sorbet.
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Thanksgiving is two weeks away and this is no time to bury your head in the sand and pretend like it's going to sort itself out. I'm a big control freak advocate of advance planning and you know deep down it really does help prevent all those 11th-hour meltdowns and kitchen hissy-fits, not to mention mediocre meals. Just give in to your inner Martha (the ultimate Higher Power) and get organized as hell. It's all about making lists, my friends! Devise your menu; compile your recipes; pull together your shopping list (checking the pantry to make sure you have those items you're "sure" are there but haven't actually seen in a year) and then make a schedule—yes, a schedule—so you'll remember to start brining the turkey days in advance, and so you can prepare everything possible ahead of time (stock, pie crust, etc). It's a highly tactical operation.

Before you move on to the rest of this post, please check out the photo, above. It's from last Thanksgiving. I've been hoarding it all year so you could see how our turkey turned out. Not bad, eh? Of course I've cropped it so you can't really make out where all the bits of skin stuck to the side of the way-too-small aluminum pan and tore off, but still. Read on to find out how not to have that happen...
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Ladies and gentlemen (but mostly ladies), we have a winner! It's my pleasure to announce that Jeannie Hensel will soon be receiving a package from Tate's Bake shop! Congratulations, Jeannie! I hope your son loves these delicious treats. Please email me at gluttonforlife (at) gmail (dot) com and include your mailing address so I can pass it along to Tate's.The rest of you can console yourselves by ordering some Tate's cookies and brownies here, or by whipping up a batch of these delectable carrot cake cupcakes, which can easily be made gluten-free should you so choose. I'm really sorry I don't have a photo of the final frosted version, but sometimes life takes precedence over blogging. (Rarely, but sometimes!) I made these last week for Stephanie's birthday, from the same low-fat recipe I used to make her cake last year. The cupcake version also went over like a house on fire—and why not? These babies are rich but fluffy, loaded with carrot and pineapple, studded with golden raisins, slicked with an irresistible cream cheese frosting and finished with a sprinkling of candied ginger. Bring it, Tate's!
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Don't get your knickers in a twist, I'm not giving you a recipe to prepare strange and frightening innards. Not that I wouldn't! But no, this is considerably more tame. Although I hope it make take you out of your comfort zone as far as baked goods go. Why? Because it's made with a lot of buckwheat flour and that can have scary health-food store connotations. Trust me, you don't need to be wearing Birkenstocks to go for this delicious cake. It's actually inspired by an incredible muffin from Peels that I've enjoyed on several occasions. The pastry chef there, Shuna Fish Lydon, really rocks, as you can see by her blog, not to mention her addictive graham crackers, brown butter rice krispie cubes and other tweaked-homestyle treats. I've lauded her skills before.
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