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 [...]
Apple Tarte Normande
The French apple tart most people have heard of is la tarte Tatin, a caramelized upside-down creation that is the stuff of culinary legend. Less attention is paid to la tarte [...]
Sweet Potato Soup with Amchoor
Like kale, sweet potatoes have now made it in France. Not all that long ago, I used to have to hunt for the tubers at Thanksgiving, cruising the ‘exotic’ sections at large su [...]
Quince Cordial (Quince Brandy)
Quince can be a tough sell. Peeling quince (a very firm, sweet-smelling fruit that looks like a cross between an apple and a pear) is wrist-aching work, cutting it open is ak [...]
Whole Apple Applesauce
This I discovered when making apple butter. The process calls for cooking quartered, unpeeled apples—cores, seeds and all—until they break down into a mush, then sieving that [...]
Just-Sweet-Enough Granola
Most granolas are really just dessert disguised as breakfast food—something I learned when I made granola for the first time in a hipster New York City bakery and saw how muc [...]
Basic French Potage
If there is one French recipe that everyone in the whole wide world should learn to make, it is potage, the blended vegetable soup that was once the start to every supper in [...]
Turmeric-Cauliflower Cream Soup
Turmeric—the bright yellow spice that gives curry powder its distinctive color—has become the darling of the food world for its anti-inflammatory, antioxidant, cancer-prevent [...]
Goat Cheese and Olive Spread
This is one of those recipes to be filed under the ‘Why-didn’t-I-think-of-this-before?’ category. I have loved cream cheese and olive spread ever since I first tasted it in s [...]