Rhubarb Tart with Fresh Goat Cheese
I have found the secret to the universe, and it is 8 oz. (200 g.) of fresh goat cheese and 2 eggs. Yes, that is an exaggeration, but when an easy-to-remember ingredient combi [...]
I have found the secret to the universe, and it is 8 oz. (200 g.) of fresh goat cheese and 2 eggs. Yes, that is an exaggeration, but when an easy-to-remember ingredient combi [...]
In addition to being extra rich and flaky without any overly-precious techniques (like freezing the butter or icing the water), this crust recipe doesn’t need to be chilled b [...]
I have been dallying with the concept of cooking with sour milk since reading this line from food writer Laurie Colwin’s essay ‘About Biscuits’ many years ago: ‘I have made [ [...]
I’m taking the liberty of calling these ‘Irish Scones’ after they got the ‘Just like my Granny’s!’ seal of approval from my Irish friend Janet. (I also think of them as Irish [...]
When I made a big batch of preserved lemons last spring, I wondered how I’d ever use them all up. Now that I have discovered this preserved lemon labneh/yogurt dip, I worry I [...]
Here’s a new Greek food term for you (well, for me): Prasopita. Leek (praso) pie (pita). I found it while googling ‘spanakopita with leeks’—which is what I’d just made using [...]
I suppose I could have called this dish something with a little more élan. Braised chicken. Saucy chicken. Grandmother’s stove pot chicken. It is all of those, too. But there [...]
Black radishes may not be the biggest, brightest item on winter markets in Brittany, but nearly every vegetable stand has a small pile of bent, misshapen dark roots with shor [...]
Long before kale got its cult following in France, Brittany had le bricolin. Also called cow or rabbit cabbage (chou à vache, chou à lapin) because it was mostly grown to fee [...]