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Cooking for 2 (or 1)

Cooking for 2 (or 1)2018-02-18T09:33:56-05:00

I cook for myself, and only myself (or one other person), A LOT. I think many others do, too. We solo (or duo) diners need downsized recipes that don’t require us to eat leftovers until they start to fuzz over with mold or perform complicated mathematical calculations just to make them.


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 [...]

March 31st, 2020|0 Comments

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 [...]

October 16th, 2018|5 Comments

Frisée Salad with Lardons

If you've had one, is there anything better than a salade frisée aux lardons – the French bistro classic that’s a tangle of frisée lettuce tossed with bacon (lardons), shallo [...]

March 15th, 2018|0 Comments

Fresh Sole, Cancale-Style

Snooty foodie moment of the week: I caught myself wondering whether the sole I had in my fridge was fresh enough to eat. It was three days old. By three days old, I do not me [...]

October 10th, 2017|0 Comments

Savory French Toast Tartines

It has been a busy couple of weeks since I was last able to shop for food. Good-busy, with lots of eating out and seeing friends, but bad-busy in the sense that a lot of food [...]

June 2nd, 2017|1 Comment

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 [...]

April 26th, 2017|1 Comment

Tempest Day Tomato Soup

1 Tbs. olive oil ½ cup diced onion 1 Tbs. tomato paste 2 tsp. red wine vinegar 1 15-oz. can crushed tomatoes 2 tsp. sugar 1 clove garlic, minced (1 tsp.) ½ tsp. Italian se [...]

November 28th, 2016|2 Comments
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