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 [...]
Zucchini Pickles
After polishing off the better part of a friend’s jar of zucchini pickles all by myself, I set about to make my own. Hers were a touch too sweet for my taste, so I halved the [...]
Lemon Lover’s Frosting
This frosting has at least three times the amount of lemon juice most recipes of the other recipes I’ve seen call for. It has a tart hit like a lemon curd or lemon meringue p [...]
Fennel Tapenade
Take two favorite foods—braised fennel and olive tapenade—put them together, and what do you get? Total lusciousness in a cocktail spread. The braised fennel blends up creamy [...]
Perfection V/GF Cookies
These are everything a chocolate chip cookie should be: crisp on the outside, tender on the inside, with a decent dose of vanilla and the rich, caramel flavor of brown sugar. [...]
Wild Herb Pesto
Finally found a way to make the luscious flavors of wild spring herbs last and last…at least until summery basil gets underway. This sauce can be used any way you’d use pesto [...]
Old-Fashioned Clam Dip
I made gallons of this during when I was a teenager and had a part-time job at a seafood store. It is as retro as it gets…and so very good! (I used to "clean" the bowl I used [...]
Monkfish à l’Armoricaine
Everyone has a slightly different take on how to prepare the Armoricaine sauce, but two ingredients are essential: a fish or shellfish stock base and a good pinch of cayenne [...]