The Foodcommander's first seasonal offering is a challenge: He is urging you to make cookies that are decidedly un-American, won't ever be available as a semi-homemade commercial product, and will never be served on a plane.
For the past year, I've split my time between the office and culinary school, breaking only to dust the sugar off my clothes. Since my training focuses on classical French pastry, I thought it was only fitting to combine my two biggest passions with a visit to Paris.
It's noon when Catherine and Frank Terrizzi walk through the front door of Terrizzi Pastry Shop. They're not here every day any more, but they can be counted upon to appear every Saturday at this time.
Sitting down to dessert with David Burke is quite an experience. With a boisterous personality and bellowing voice that fill the room, Burke is clearly a larger-than-life guy who knows how to have a good time.
Lenôtre, Dalloyau, Gérard Mulot... whisper just one of these magical names to any sweet tooth in the know and you will see eyes light up, lips twitch into a smile and the word macaron will roll gently off of the tongue, escape on a sigh.