Older Posts

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 [...]

2018-10-19T09:10:03+00:004 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

Catalan Tomato Bread

Pan con tomate/pa amb tomaquet, literally bread with tomato, is a rustic tomato toast from Catalonia (in northern Spain...Barcelona is the capital) that popped up on my radar [...]

2018-08-07T08:52:14+00:000 Comments

Persian Cucumber Soup with Mint

I have been making this soup for exactly twenty years. Exactly. How do I know this? Because I made my first version for it during the 1998 World Cup (when France also won). I [...]

2018-07-24T14:29:01+00:001 Comment