Warming Winter Squash Soup
The black bean-garlic sauce (a staple Chinese stir-fry ingredient) gives it a rich, fermented, salty element that tames the squash’s sweetness, while the puffed rice cereal a [...]
Red Lentil + Quinoa Soup
I am forever amazed by how fabulous this soup tastes – and how much both kids and adults absolutely love it. Somehow, the quinoa brings out the best in the red lentils and th [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]