Français | English

Asparagus Mimosa Tartines

Asparagus Mimosa is a French vegetable classic of steamed asparagus, chopped hard boiled eggs, and a mustardy vinaigrette. It’s the perfect recipe for showcasing black garlic [...]

2023-05-29T08:03:16-04:000 Comments

Small Batch Brunswick Stew

Small Batch Brunswick Stew I grew up on and spent most of my adult life making ‘Chowning’s Brunswick Stew,’ as written on an index card by my Aunt Gigi. Her version is based [...]

2023-03-13T12:16:12-04:000 Comments

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 [...]

2023-02-08T02:03:06-05:000 Comments

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 [...]

2023-02-06T07:39:58-05:000 Comments

Endive Tarte Tatin

The little endives I got from the vegetable automat nearby were too pretty to chop up in a salad or wrap up in ham—so I tried my hand at making an Endive Tarte Tatin I say ‘t [...]

2022-12-09T02:16:04-05:000 Comments

Spaghetti with Mussels Fra Diavolo

When I was living in Brooklyn, I would often meet friends at one of the many, many Italian restaurants on Smith Street in Cobble Hill for dinner. Once I discovered fra diavol [...]

2022-10-26T05:04:00-04:000 Comments

Summertime Salt Cod

Salt cod is a winter dish in Cancale, and traditional recipes generally involve potatoes, plus lots of butter and cream. This Italian-inspired dish takes it out of that cold- [...]

2021-08-16T03:58:22-04:000 Comments

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 [...]

2021-04-15T10:34:27-04:000 Comments

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 [...]

2021-04-12T13:17:44-04:000 Comments
Go to Top