Main Dishes

Main Dishes2018-02-18T09:23:02+00:00

People always seem to assume that because I learned to cook in France, all my recipes will be French. While a lot of them are, my past lives spent in ethnically-diverse cities mean I crave foods from other cuisines that can’t easily be found in provincial France—so, I have to cook them myself.


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 [...]

April 8th, 2019|0 Comments

Prasopita (Spanakopita with Leeks)

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 [...]

March 2nd, 2019|0 Comments

Incredibly Good Stewed Chicken

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 [...]

February 27th, 2019|0 Comments

Baked (or Roasted) Camembert

Baking camembert in the oven turns it into a tasty fondue for two. When it comes to cheese, I’m with Cole Porter…and camembert is the top. (Scroll to the end of the post for [...]

December 2nd, 2018|0 Comments

Crispy-Skinned Roast Chicken

To test the flavor and freshness of an organic chicken that was fedexed to me by the Poulet de Janzé people (nothing makes you feel like a *real* food blogger than having a f [...]

May 31st, 2018|3 Comments

Linguine with Clams and Chorizo

Linguine with Clams and Chorizo 2 to 2 ½ lb. (1 kg.) Manila clams (this is what I can find in the Mont-Saint-Michel bay) or littleneck or cherrystone clams (about 50 to 60 sm [...]

January 21st, 2018|0 Comments

Vegetable Pot-au-Feu

Pot au feu, the French version of pot roast, is eaten in two stages. First, the cooking broth is ladled into bowls to be sipped or spooned as a first course. Then, the meat a [...]

January 15th, 2018|3 Comments

New England Clam Chowder

Ever since I got bitten by the clam-digging bug about five years ago (I can walk two hundred yards out onto the mudflats just in front of my house in Cancale and get a bucket [...]

October 11th, 2017|2 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

Heirloom Tomatoes Provençal

The last of the heirloom tomatoes deserve a special send-off, something that sets them smack in the center of the plate and showcases them in all their funny-shaped, juicy gl [...]

September 27th, 2017|0 Comments

Herbes de Provence

In France, I swear by Ducros, the supermarket brand of herbes de Provence. The balance of herbs is nigh on perfect—not too pungent, not too bitter, not too floral (the occasi [...]

July 31st, 2017|0 Comments

Farfalle with Fresh Peas and Zucchini

Pasta, fresh peas, and lashings of grated cheese…that’s the kind of supper you want on an evening when the rain blows in and brings with it a 20-degree temperature drop at th [...]

June 9th, 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

Chicken Pot Pie

I have been disappointed with the chicken pot pies I’ve eaten ever since the Miller and Rhoads Tea Room in Richmond Virginia began its slow slide into oblivion in the 1980’s. [...]

February 17th, 2017|4 Comments

Brunswick Stew

Brunswick Stew and I go way back. Not as far back as the days when cooks added squirrel to the is-it-Georgian, is-it North-Carolinian, is-it-Virginian Southern stew, but far [...]

November 22nd, 2016|0 Comments