local. seasonal. sustainable.
Perusing the Boulangeries I was perusing offerings at boulangeries, as I always do when I travel, and I came across an organic gateau Breton, made entirely with buckwheat flour. Now, I know my gâteau Breton. Usually made with white flour (and butter, eggs, and sugar) , it was my favorite cake to make as an …
Go to Recipe Go to Video BRINGING IN THE LIGHT Le Chandeleur – the day of the Feast of Light – may be over, but the light is lasting longer and longer every day. And that is worth a few crêpes as celebration. After all, we’ve lived through the shortest days, the darkest months. So …
Who was the daring chef to make the very first omelet and defy all manner of French economical thinking? She or he was a courageous being, for anyone who knows the French knows they are thrifty and clever in all ways. Which means that to make an omelet meant breaking many eggs and those eggs …
Who was the daring chef to make the very first omelet and defy all manner of French economical thinking? She or he was a courageous being, for anyone who knows the French knows they are thrifty and clever in all ways. Which means that to make an omelet meant breaking many eggs and those eggs …
Meanwhile, we are enjoying pre-Easter, which is extra enticing with chocolates (not JUST fish!) absolutely everywhere, including a basket of gold-wrapped eggs at the poissonerie this morning. Other Easter novelties at the market include asparagus, juicy radishes, scallops, and razor clams both in their shells, and both fresh from the sea in Brittany, and small …
Go to Recipe Go to Video It’s spring, and all the leaves, buds, bunnies, and everything else in nature is bursting awake during this most gloriously alive season! For me, this holiday is the ultimate fête of life, and I grew up celebrating it with a big Easter brunch, an Easter basket filled with goodies, …
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 When you taste the quiche from the recipe below, which is part of our “Leftover” series because its major flavoring comes from the pieces of cheese that are left from a cheese tray, you will NEVER believe it got its start as a dish served to Charles III of …
Go to Video I wish I’d invented this amazing way to cook an egg but I didn’t. It’s a Japanese method called Onsen Tamago, and I stumbled upon it by accident. Well, not really. A friend of mine who loves eggs as much as I do told me about it. Egg Cooking is Fun AND …
Go to Recipe Go to Video We call it omelet, the French call it omelette! No matter the spelling, it remains one of the finest dishes in all the world, and one of the quickest to make. Simple Sophistication But its simplicity belies its sophistication, for the first bite of a perfectly made omelet makes …
