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 [...]
Ras El Hanout
This Moroccan spice blend can be made with anywhere from 10 to 50 different spices. The basic recipe here was designed to call for spices you probably already have on hand. 1 [...]