Go to Recipe Go to Video The gratin is one of the best-kept culinary secrets of the French repertoire. So many vegetables can be turned into a gratin, and what keeps any and every version amazing is the inimitable “French Touch”. Le Gratin Which pretty much has to do with the right amounts of milk …
The Gratin in all its splendor – squash, apples, onions | Paris, France Read More »
Go to Recipe Go to Video Today, the pecan is a luxury but long ago – VERY long ago, more than 8,000 years – indigenous people in what is now the swath of land from Illinois through the southern United States and into the river valleys of Mexico took much of their nutrition from this …
Go to Recipe Go to Video Food is memory, plain and simple. Epic Food Memory And cauliflower with cheese sauce is an epic food with memory, for me. See Our Classes and Special Offers Now! When I was growing up, we moved house every year. We moved states or countries every two or three years, …
The Best Cauliflower Recipe and it Involves Lots of Cheese | Paris, France Read More »
Go to Recipe Go to Video As the holidays approach, with the speed of light, I’m thinking about meals, of course. What else is there to think about? Run – Don’t Walk – to See Our Class Offerings! I know, world affairs, those ships clogged up in the LA harbor (why doesn’t someone just send …
SQUASH, LEEKS, PECANS….WHO COULD ASK FOR MORE? AND, IT’S SIMPLE! Read More »
Go to Recipe Go to Video Coookeessss! This is the way a French person pronounces “cookies” and when they say this, there is only one variety they are referring to: the chocolate chip cookie. An American import, it has invaded the patisserie, boulangerie, home-cook’s kitchen here in France. On the Palate of the Taster And …
Go to Recipe Go to Video That’s what a little American girl said when she was visiting and I served soft boiled eggs with toasty, buttered “mouillettes” for dinner. She was beside herself with joy to dip toast into her soft yolk over and over. “We only eat eggs for breakfast,” she said, her mouth …
Go to Recipe Go to Video Coming home from school when we were growing up in England was, for me, like hitting base camp after climbing Mt. Everest. Of five siblings, I was the one to be sent far from home each day to an English Catholic school. The others went to the American school …
Go to Recipe Go to Video It’s olive season!! Not here north of the Rhône, but south, YES! There, the olive oil mills are creaking open, those with olive trees are sitting at the edge of their chairs. Just waiting for the word. For it’s the mills that determine the appropriate moment to get out …
Some Do Like It Hot – Everyone’s Favorite Amuse-Bouch Read More »
Go to Recipe Go to Video Granola. The word slips off the tongue, evoking bowls of grains toasted or untoasted, with or without dried fruit, sweetened or unsweetened. It also evokes a category of person dressed in natural fiber clothing, living off the land, with long hair and, if male, stubble, strong hands, and ruddy …
Go to Recipe Go to Video While I lived in Louviers, which is surrounded by woods and takes its names from the wolves who once lived in them (loup = wolf), every autumn I struck out with my pal, Louis, to hunt mushrooms. Of the mushroom aficionados I know, he was the generous one who …