Persimmon Pudding
The recipes for persimmon pudding I’ve come across are all very enticing to food historians. They go on and on about its old-fashionedness, its popularity in Indiana (There’s [...]
Whole Apple Applesauce
This I discovered when making apple butter. The process calls for cooking quartered, unpeeled apples—cores, seeds and all—until they break down into a mush, then sieving that [...]
Catalan Tomato Bread
Pan con tomate/pa amb tomaquet, literally bread with tomato, is a rustic tomato toast from Catalonia (in northern Spain...Barcelona is the capital) that popped up on my radar [...]
One-Banana Bread
I always seem to have one over-ripe banana. There it will sit, on my counter, getting increasingly black, soft until 1) I take the initiative to cram it somewhere in the free [...]
Mushroom Broth (with stems and ends)
Why toss out the brown ends and tough stems of those mushrooms you use when turning them into a rich, flavorful broth is as simple as setting them to boil in some water for a [...]
Almond Croissants
There is nothing worse—and nothing better—than day-old croissants. Nothing worse, because each chewy, slightly stale bite of a day-old croissant is a reminder of how good the [...]
Leek Green Champ
Because leeks are so very costly per pound in the US, it pains me, PAINS ME, to throw away leek tops the way most French cooks do. I’ll do it if I absolutely have to—say, whe [...]
Not-so-“Parfait” Jam
No, apricots are not still in season in France in September, but I did just find myself simmering a pot of apricot jam just recently... While digging through my pantry, I not [...]
Spiced Puff Pastry Twists
Since Cancale is the hometown of chef and master spice blender Olivier Roellinger, I end up with quite a few of his spice mixes blends in my cupboard at any given time. Some [...]