Français | English

Curried Butternut Soup

This is one of those soups that tastes more complicated than it actually is. I like to doctor mine up with extra hot sauce to temper the sweetness of the butternut squash  an [...]

2023-05-01T16:40:08-04:000 Comments

Leek Condiment

Weird name, I know. But I’ve kept it because it’s the closest translation to the original created by Ryoko Sekiguchi then popularized by François-Régis Baudry, host of the  t [...]

2023-03-28T01:53:42-04:000 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

Cream Cheese Sugar Cookies

I know…I know…Does the world really need yet sugar cookie? The world may not, but apparently I do. That’s because I ran out of cream of tartar. My grandmother’s sugar cookie [...]

2023-03-26T02:54:38-04:000 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

3-Ingredient Winter Squash Velouté

It worked! After a late season batch of 3-Ingredient Zucchini Soup had me longing for more (but there were no more local zucchinis to be found), I decided to try the recipe w [...]

2022-11-18T04:50:11-05:000 Comments

Medlar Jelly

My medlar jelly journey began with a lone, wild medlar tree growing by a cliffside field near my home in Cancale. I clocked it (inveterate forager that I’ve become), tasted o [...]

2022-11-15T07:04:27-05:000 Comments

Quince Newtons

Once, when I was in my 20’s, I tried to make my own fig bars. They were a whole lotta work for precious little pay-off because they didn’t look or taste anywhere near as good [...]

2022-11-14T04:09:47-05:000 Comments

Mashed Potatoes with Preserved Lemon

I first tasted this combo at Le Coquillage restaurant in Cancale/Saint-Méloir. The restaurant’s écrasé de pommes de terre was redolent with butter and was served alongside 2 [...]

2022-11-04T07:41:43-04:000 Comments