Rosemary Olive Oil Cake
This luscious, zesty cake originated from a recipe James discovered in Florence. It’s one of our simpler recipes, and can be easily customized to your liking, which makes it a good fit for novice bakers.
James first encountered this specialty cake on a culinary tour of Brittany, where it was served as a large cake. He has scaled the recipe down to a delicate, airy, personal pastry. The word “kouign” means cake and “amann” is butter in Breton. Note that you will have to create your own sponge starter, so we've included that recipe as well.
Caramelized Banana Tart
Looking for a unique dessert for any time of year? This banana tart is requires a mixer with paddle attachment and a little bit of patience, but is oh-so- pretty and delicious.
Metropolitan Cafe’s Thai Vegetable Soup
This soup takes some time, and possibly a visit to the specialty food shop, but it's worth it. Plus, you can freeze it for later. We also have it on rotation at Metropolitan Cafe if you'd rather let the Metro chefs do the work.
Our focaccia brings together savory herbs and garlic with the sweetness of late summer cherry tomatoes. The chives cook down to impart a wonderful onion flavor.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.