Asparagus Avgolemono Soup
It all started with trying to find a way to use the woody, fibrous ends of the asparagus I’ve been getting at the market in Saint-Malo this spring. The tips and stalks are in [...]
Homemade Custard
I grew up on this custard. My grandmother would serve it often: on its own or with pound cake and sometimes she’d bake it in small, glass custard cups until set, then top it [...]
Tender, Tomato-ey Braised Radish Tops
Here’s how much I love the way I’ve found to prepare radish leaves (and turnip and any other leafy-topped root vegetable): I actually bought FOUR bunches of radishes at the m [...]
Marc’s Chocolate Custard Tart
One of the bright spots during an otherwise dark time in my cooking career was working with Marc, a pastry chef from Tours. Marc had been brought into the French bakery/resta [...]
Wild Garlic Spanish Tortilla
How can so few people in Brittany (or at least my part of Brittany) know about three-cornered leeks? Until my recent (as in, 2 minutes ago) internet search I’ve been calling [...]
Rhubarb Muffins
The only downside to this recipe is that it requires some planning ahead; the rhubarb needs several hours of maceration to release its juices and absorb some of the sweetness [...]
Wild Nettle Soup
The best, easiest recipe to make with (stinging) nettles is a basic potage, (blended soup). It’s a detox classic among crunchy-granola types, but what I like about it is that [...]
Okra à la Cross Creek
"Have ready boiling, lightly salted water. Choose only tiny, very young fresh okra pods. Do not cut off stem end because you trust me. Drop whole pods in rapidly boiling wate [...]
Braised Celery Hearts
When I get into a work groove on the computer, I often crave something to munch on to…um… “fuel” my inspiration. Or that’s the excuse I give myself for my at-the desk nibblin [...]