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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

Whole Apple Applesauce

The very best applesauce is made with whole apples. This I discovered when making apple butter. The process calls for cooking quartered, unpeeled apples—cores, seeds and all— [...]

2018-11-14T10:12:46+00:001 Comment

Just-Sweet-Enough Granola

Most granolas are really just dessert disguised as breakfast food—something I learned when I made granola for the first time in a hipster New York City bakery and saw how muc [...]

2018-11-07T16:14:27+00:000 Comments

Basic French Potage

If there is one French recipe that everyone in the whole wide world should learn to make, it is potage, the blended vegetable soup that was once the start to every supper in [...]

2018-11-07T16:14:52+00:001 Comment

Turmeric-Cauliflower Cream Soup

A half of a small head of cauliflower (found in the back of my fridge), some onion and garlic, a potato for creaminess and just the right amount of turmeric and…Presto! A rad [...]

2019-02-04T15:03:00+00:005 Comments

Goat Cheese and Olive Spread

This is one of those recipes to be filed under the ‘Why-didn’t-I-think-of-this-before?’ category. I have loved cream cheese and olive spread ever since I first tasted it in s [...]

2018-10-09T05:19:57+00:000 Comments

Why Cancale?

Why Cancale? I’ve been getting a lot of that question lately from new acquaintances and total strangers (met during hours spent in waiting rooms and airports recently). As I [...]

2018-09-25T12:11:52+00:000 Comments