Linguine Carbonara with Goat Cheese and Black Garlic
Serves 6 Goat cheese brings out the subtle sweetness of black garlic in this recipe. Look for the hardest, driest goat cheese you can find, then grate it with a microplane ze [...]
Asparagus Mimosa Tartines
Asparagus Mimosa is a French vegetable classic of steamed asparagus, chopped hard boiled eggs, and a mustardy vinaigrette. It’s the perfect recipe for showcasing black garlic [...]
Soizic’s Cheese Soufflé
I remember the first time Soizic, my apartment mate in Rennes said she was going to make a cheese soufflé. It was a dark winter evening and there was nothing much in the kitc [...]
3-Ingredient Winter Squash Velouté
It worked! After a late season batch of 3-Ingredient Zucchini Soup had me longing for more (but there were no more local zucchinis to be found), I decided to try the recipe w [...]
Mashed Potatoes with Preserved Lemon
I first tasted this combo at Le Coquillage restaurant in Cancale/Saint-Méloir. The restaurant’s écrasé de pommes de terre was redolent with butter and was served alongside 2 [...]
4-Ingredient Fennel Soup
Fresh fennel’s distinctive, delicate flavor makes this soup taste a lot more sophisticated than it actually is. You can always doctor it up with crême fraiche, yogurt, or a s [...]
Green beans almondine
When I came to France for the first time as a teenager, I thought green beans almondine were the quintessence of French culinary sophistication. They’re still pretty fab. I a [...]
Apple Far Breton
To make my neighbor Françoise's far breton work with apples I made one minor/major adjustment: I let the batter rest before baking. The tiny tweak made a huge difference in t [...]
Flan pâtissier
This flan recipe has taken many attempts and required lots of input from expert sources (cookbooks, pastry chef friends, les Epices Roellinger for the vanilla bean), but it f [...]