Linguine Carbonara with Goat Cheese and Black Garlic
Serves 6 Goat cheese brings out the subtle sweetness of black garlic in this recipe. Look for the hardest, driest goat cheese you can find, then grate it with a microplane ze [...]
Fennel Frond Pesto
Wild fennel grows everywhere along the coast near Cancale, and it's become quite a thing for local chefs to add 'fenouillette' to their dishes. I first made this recipe as a [...]
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 [...]
Wild Garlic Pesto
This stuff is GOOD. It’s probably the best way to preserve wild garlic. I chose to use walnuts here because their flavor wouldn’t overpower the rest the way other nuts might [...]
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- [...]
Sage Pesto
In my garden (if you can call 3 large planters a garden), there is never enough basil and always too much sage. Ergo: Sage pesto. The secret to using sage - or any other non- [...]
Single-Rise Moroccan Bread
This is the homemade bread recipe for people (like me) who don’t just *love* bread baking. It is easy. It exceeds my expectations for shape, texture, and flavor. The dusky, d [...]
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 [...]
Linguine with Clams and Chorizo
Linguine with Clams and Chorizo 2 to 2 ½ lb. (1 kg.) Manila clams (this is what I can find in the Mont-Saint-Michel bay) or littleneck or cherrystone clams (about 50 to 60 sm [...]