Go to Recipe Go to Video I spent two years researching the ITALIAN FARMHOUSE cookbook, visiting farms, growers, restaurants in rural areas, and in some areas no so rural. I began with a basic knowledge of Italian food and a certain skepticism due to my French culinary training and finished the book with utmost respect. …
There is something about fennel that you may not have known. It’s part of a group of vegetables called “diskènes” which can be consumed as a spice, an herb, and a vegetable. If you love fennel, you instinctively know that, but who knew it was an actual category? And it’s a pretty big one at …
When I was a child, my mother served us artichokes whenever she could find them. I was the only one I knew who ate them, delighting in pulling off each leaf and dipping it into wonderful melted butter. We were a big family, and food was our heart and soul. Getting a big, fat artichoke …
Go to Video Celery Root – Celeriac – Apium graveolens var. rapaceum Sometimes, a vegetable is so weird and unattractive it’s adorable. This is absolutely the case with celery root, though adorable might be going too far. Because a celery root right from the farm that hasn’t been shaved of its roots or its facial …
Go to Video The Leek – Allium porrum The French have a saying, “poireauter,” which means to wait. Leeks Don’t Move From whence this expression? It was apparently coined in the 19th century, amongst leek growing farmers. Enormous care and effort goes into producing a straight, tall leek. They must be planted deep, not too far apart …
Go to Recipe Go to Video What do you get when you melt peppers, onions, and garlic in olive oil over heat that caresses, then wrap the mixture in buttery pastry and bake again? Frita! Frita From the Maghreb Frita is a dish from the Maghreb, and I know it through the hands of my …
Frita, the Gorgeous Dish You Will Love Forevermore! Read More »
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 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 A wonderful thing about French cuisine is its flights of fancy. With a few, simple “tours de main” or tricks, the French chef transforms one thing into another, always managing to keep the integrity of the original. Examples Let’s take some examples. The lemon. Leave it to the French …
