Older Posts

Persimmon Pudding

The recipes for persimmon pudding I’ve come across are all very enticing to food historians. They go on and on about its old-fashionedness, its popularity in Indiana (There’s [...]

2018-12-09T10:31:12+00:000 Comments

Caramelized Fennel and Carrot Soup

Carrots for color, fennel for flavor, this five-ingredient soup tastes like braised fennel in a bowl. Fennel is a vegetable I find hard to describe to those not familiar with [...]

2018-12-07T11:20:27+00:000 Comments

Baked (or Roasted) Camembert

Baking camembert in the oven turns it into a tasty fondue for two. When it comes to cheese, I’m with Cole Porter…and camembert is the top. (Scroll to the end of the post for [...]

2018-12-07T11:22:11+00:000 Comments

Sloe Gin Kir Royal

Sloe gin replaces the traditional crème de cassis in the iconic French aperitif. This one falls in the category of ‘Why didn’t I think of it before?’ I love the idea of sloe [...]

2018-12-07T11:22:40+00:000 Comments

Butternut Squash Spoonbread

This is one of those recipes that defied all my hopes and expectations—mainly because I defied just about everything I read about how to make it online. While doodling around [...]

2018-11-26T14:33:24+00:000 Comments

Apple Tarte Normande

The French apple tart most people have heard of is la tarte Tatin, a caramelized upside-down creation that is the stuff of culinary legend. Less attention is paid to la tarte [...]

2018-11-15T13:20:51+00:000 Comments

Sweet Potato Soup with Amchoor

Like kale, sweet potatoes have now made it in France. Not all that long ago, I used to have to hunt for the tubers at Thanksgiving, cruising the ‘exotic’ sections at large su [...]

2018-11-15T13:21:07+00:000 Comments

Quince Cordial (Quince Brandy)

Quince can be a tough sell. Peeling quince (a very firm, sweet-smelling fruit that looks like a cross between an apple and a pear) is wrist-aching work, cutting it open is ak [...]

2018-11-12T15:26:04+00:000 Comments