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 [...]
Seared Scallops on a Bed of Warm Leeks
The leeks can be 'fancied up' by sautéing them with finely diced preserved lemon then folding in chopped, smoked duck, sizzled chorizo, or even crab. 4 medium-sized leeks 6 [...]
Razor Clams with Beurre Blanc Sauce
On the Orkney Islands off the northern coast of Scotland, razor clams are called spoots. (According to Alan Davidson in “North Atlantic Seafood.) There, they are either grill [...]