Warming Winter Squash Soup
The black bean-garlic sauce (a staple Chinese stir-fry ingredient) gives it a rich, fermented, salty element that tames the squash’s sweetness, while the puffed rice cereal a [...]
Red Lentil + Quinoa Soup
I am forever amazed by how fabulous this soup tastes – and how much both kids and adults absolutely love it. Somehow, the quinoa brings out the best in the red lentils and th [...]
Fennel Frond Pesto
Wild fennel grows everywhere along the coast near Cancale, and it's become quite a thing for local chefs to add 'fenouillette' to their dishes. I first made this recipe as a [...]
Curried Butternut Soup
This is one of those soups that tastes more complicated than it actually is. I like to doctor mine up with extra hot sauce to temper the sweetness of the butternut squash an [...]
Leek Condiment
Weird name, I know. But I’ve kept it because it’s the closest translation to the original created by Ryoko Sekiguchi then popularized by François-Régis Baudry, host of the t [...]
Velvet Scallops
When I first read about velveting scallops in Grace Young’s fabulous cookbook, Stir-Frying to the Sky’s Edge, the promise of ‘luxuriously smooth and dense’ scallops made me t [...]
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 [...]
Medlar Jelly
My medlar jelly journey began with a lone, wild medlar tree growing by a cliffside field near my home in Cancale. I clocked it (inveterate forager that I’ve become), tasted o [...]
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 [...]