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 …
Go to Recipe Go to Video The French Are Involved in Everything As often happens with an amazing invention, culinary or otherwise, the French are hovering close by. This appears to be the case with one of the best cookies ever invented, shortbread. Â Here is the legend: The French who were at court with …
Once a Simple Quick Bread From the griddles of the British Isles to the chic cafés of Paris, the humble scone has come a long way. It was once a simple, and surely very heavy, quick bread made throughout the British Isles with the grains at hand, primarily oats, but also barley and, perhaps, wheat. …
Go to Recipe Go to Video The apple tart is close to mythic in France. There are so many version, so many recipes, so many home and professional cooks who lay their reputations on this wonderful pastry. This may be because apple trees grow in just about every region of the country, making the apple …
