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 [...]
Nettle Quiche with Crab
Two wild edibles that appear in Cancale come spring are paired together in this quiche : Stinging nettles from the hiking trail that winds around the coast and fresh crab cau [...]
Winter Vegetable Couscous Stew
This Moroccan-style couscous stew is great for weeknights because it can be made with any vegetables you have on hand. Even better the next day, once the flavors have develop [...]
Rhubarb Tart with Fresh Goat Cheese
I have found the secret to the universe, and it is 8 oz. (200 g.) of fresh goat cheese and 2 eggs. Yes, that is an exaggeration, but when an easy-to-remember ingredient combi [...]
Prasopita (Spanakopita with Leeks)
Here’s a new Greek food term for you (well, for me): Prasopita. Leek (praso) pie (pita). I found it while googling ‘spanakopita with leeks’—which is what I’d just made using [...]
Incredibly Good Stewed Chicken
I suppose I could have called this dish something with a little more élan. Braised chicken. Saucy chicken. Grandmother’s stove pot chicken. It is all of those, too. But there [...]
Baked (or Roasted) Camembert
Baking camembert in the oven turns it into a tasty fondue for two. When it comes to cheese, I’m with Cole Porter…and camembert is the top. (Scroll to the end of the post for [...]
Fresh Pasta with Pumpkin Sauce and Crisped Sage
The first pasta dish I remember eating that didn’t involve tomato sauce or tons of cream and cheese was a New York restaurant entrée of fresh ravioli stuffed with pumpkin and [...]
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 [...]