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 [...]
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 [...]
I made gallons of this during when I was a teenager and had a part-time job at a seafood store. It is as retro as it gets…and so very good! (I used to "clean" the bowl I used [...]
To make my neighbor Françoise's far breton work with apples I made one minor/major adjustment: I let the batter rest before baking. The tiny tweak made a huge difference in t [...]
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 leeks can be 'fancied up' by sautéing them with finely diced preserved lemon then folding in chopped, smoked duck, sizzled chorizo, or even crab. 4 medium-sized leeks 6 [...]
On the Orkney Islands off the northern coast of Scotland, razor clams are called spoots. (According to Alan Davidson in “North Atlantic Seafood.) There, they are either grill [...]
Everyone has a slightly different take on how to prepare the Armoricaine sauce, but two ingredients are essential: a fish or shellfish stock base and a good pinch of cayenne [...]
Two wild edibles that appear in Cancale come spring are paired together in this quiche : Stinging nettles from the hiking trail that winds around the coast and fresh crab cau [...]
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 [...]