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 [...]
Linguine Carbonara with Goat Cheese and Black Garlic
Serves 6 Goat cheese brings out the subtle sweetness of black garlic in this recipe. Look for the hardest, driest goat cheese you can find, then grate it with a microplane ze [...]
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 [...]
Small Batch Brunswick Stew
Small Batch Brunswick Stew I grew up on and spent most of my adult life making ‘Chowning’s Brunswick Stew,’ as written on an index card by my Aunt Gigi. Her version is based [...]
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 [...]