Older Posts

Chocolate Biscuit Cake

When my friend Elodie asked for a recipe that would use up leftover Easter candy, I knew just what I wanted to make: Chocolate Biscuit Cake. Chocolate biscuit cake got a lot [...]

2018-04-22T13:57:40+00:00 0 Comments

Preserved Lemons

All winter long (and it was indeed a long winter), I meant to preserve some citrus. I had grand schemes for jars of curds and grapefruit jam, homemade marmalade if I could fi [...]

2018-04-19T10:29:02+00:00 0 Comments

Organic (Janzé) Chickens in France

Free-range chickens are tough to photograph—at least in France. This was the first of many things I learned from a press event organized by Le Poulet de Janzé, a local free-r [...]

2018-04-09T08:10:32+00:00 0 Comments

One-Banana Bread

This recipe is proof positive of why every cook should know how to make—and use—a vegan egg. I always seem to have one over-ripe banana. There it will sit, on my counter, get [...]

2018-04-06T10:58:58+00:00 0 Comments

My Weekend at the Fair

I stayed till the cows went home. But let me back up…to the two cooking demos I did for the Chamber of Agriculture. The demo kitchen was set up smack in the middle of the cow [...]

2018-03-28T08:53:50+00:00 0 Comments

Teurgoule (Norman Rice Pudding)

What is the matter with Mary Jane? She's crying with all her might and main, And she won't eat her dinner - rice pudding again - What is the matter with Mary Jane? From ‘Rice [...]

2018-03-21T18:22:20+00:00 0 Comments

Ranch Dressing Chez Moi

Living abroad for an extended period of time inevitably means missing—and craving—many foods you once took for granted. Many wouldn’t even make your top ten list of favorite [...]

2018-03-21T10:59:39+00:00 0 Comments

Ballymaloe’s Irish Soda Bread

If there is one thing you should make (or learn to make) for Saint Patrick’s Day, it is Irish Soda Bread. In fact, you should make (or learn to make) Irish soda bread, period [...]

2018-03-21T11:00:21+00:00 0 Comments

Frisée Salad with Lardons

If you've had one, is there anything better than a salade frisée aux lardons – the French bistro classic that’s a tangle of frisée lettuce tossed with bacon (lardons), shallo [...]

2018-03-17T14:26:16+00:00 0 Comments