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 [...]
Whole Apple Applesauce
This I discovered when making apple butter. The process calls for cooking quartered, unpeeled apples—cores, seeds and all—until they break down into a mush, then sieving that [...]
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 [...]
Turmeric-Cauliflower Cream Soup
Turmeric—the bright yellow spice that gives curry powder its distinctive color—has become the darling of the food world for its anti-inflammatory, antioxidant, cancer-prevent [...]
Rhubarb Tarte Tatin
Take two classic French tarte recipes and what do you get? This rhubarb tarte tatin, which is so very easy... and effortlessly beautiful. The French are BIG rhubarb fans. The [...]
Crispy-Skinned Roast Chicken
To test the flavor and freshness of an organic chicken that was fedexed to me by the Poulet de Janzé people (nothing makes you feel like a *real* food blogger than having a f [...]
3-Ingredient Potato and Caramelized Onion Soup
2 weeks away from Cancale and I come home to a bare fridge on a national holiday (May Day). Meaning: any attempt to shop is pretty pointless. There may be a small grocery ope [...]
Preserved Lemons
Most preserved lemon recipes call for cutting the lemons almost into quarters, stuffing the centers with salt, then squeezing the lemons into jars. I made them this way for m [...]
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 [...]