Older Posts

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

Green Rhubarb Lattice Pie

As I do my best to get through the hungry gap, I’ve been digging into my freezer to see what treasures I stashed there last summer. And….score!! Two pounds of frozen rhubarb [...]

2018-03-17T14:25:33+00:00 0 Comments

Why is my rhubarb green?

I will never dispute the superior quality of the rhubarb I buy from *my* vegetable stand at the farmers’ market in Saint-Malo, but I’ve always found its color disappointing. [...]

2018-03-14T11:01:32+00:00 1 Comment

Harissa-Spiked (Sunshine) Squash Soup

In Ireland and the British Isles, they call this time of year ‘the hungry gap’ –those turning-point weeks when winter vegetables have passed their prime but spring produce ha [...]

2018-03-14T11:15:45+00:00 0 Comments

Homemade Ginger Beer

Two ginger beer bottles. On the right, a heavy, well-worn, barnacled specimen dredged from the deep off Saint-Malo... a little research showed to be a ginger beer bottle from [...]

2018-03-12T17:15:32+00:00 0 Comments

Zhoug (It’s better than pesto!)

No, that’s not pesto slathered all over a baked sweet potato, it’s zhoug, a spicy Yemeni herb paste made with parsley and cilantro that’s popular throughout the Middle East. [...]

2018-02-12T14:26:11+00:00 0 Comments