Spring Vegetable Minestrone
Minestrone can be anything you want it to be with any vegetables you happen to have on hand. Fresh tomatoes will make it light and brothy, canned tomatoes will make it thicke [...]
Wild Herb Pesto
Finally found a way to make the luscious flavors of wild spring herbs last and last…at least until summery basil gets underway. This sauce can be used any way you’d use pesto [...]
Flan pâtissier
This flan recipe has taken many attempts and required lots of input from expert sources (cookbooks, pastry chef friends, les Epices Roellinger for the vanilla bean), but it f [...]
The Only Muffin Recipe You Will Ever Need
These muffins come out especially tender when they’re made with ripe, juicy summer fruits. I recommend carefully loosening and unmolding them with a small metal spatula, then [...]
Ras El Hanout
This Moroccan spice blend can be made with anywhere from 10 to 50 different spices. The basic recipe here was designed to call for spices you probably already have on hand. 1 [...]
Winter Vegetable Couscous Stew
This Moroccan-style couscous stew is great for weeknights because it can be made with any vegetables you have on hand. Even better the next day, once the flavors have develop [...]
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- [...]
Small Batch Ginger Nuts
Ginger nuts are a British cookie/biscuit that are made with golden syrup, a thick, sweet liquid that keeps them tender. Because not everyone has access to golden syrup (thoug [...]
Quince Jelly
There are few kitchen tasks as rewarding as making quince jelly. Some fruit, some water, some sugar; a strainer, a saucepan, a hot burner…and then the magic happens. First th [...]