4-Ingredient Fennel Soup
Fresh fennel’s distinctive, delicate flavor makes this soup taste a lot more sophisticated than it actually is. You can always doctor it up with crême fraiche, yogurt, or a s [...]
Fresh fennel’s distinctive, delicate flavor makes this soup taste a lot more sophisticated than it actually is. You can always doctor it up with crême fraiche, yogurt, or a s [...]
When I came to France for the first time as a teenager, I thought green beans almondine were the quintessence of French culinary sophistication. They’re still pretty fab. I a [...]
This stuff is GOOD. It’s probably the best way to preserve wild garlic. I chose to use walnuts here because their flavor wouldn’t overpower the rest the way other nuts might [...]
Scallop carpaccio looks so pretty, sounds so sophisticated, and it is actually one of the easiest ways to prepare scallops. One of the best, too, when you have really, really [...]
Brittany is known for its artichokes, and they are in season here during all but the coldest and hottest times of year. When they aren’t, I turn to frozen artichoke bottoms ( [...]
My friend Claire challenged me to come up with recipes that call for kari gosse, a spicy curry powder blend devised by a Breton apothecary in Lorient, a city in southern Britt [...]
I have been making this recipe for something like 30 years now – the original version comes from one of the first cookbooks I ever owned. It has been such a favorite that I ev [...]
When and why did gingerbread get pigeonholed as a *strictly* holiday treat? Sure, I get that all things gingerbread are a holiday tradition, but must that mean that they vani [...]
After polishing off the better part of a friend’s jar of zucchini pickles all by myself, I set about to make my own. Hers were a touch too sweet for my taste, so I halved the [...]