 In cooking as in life, simpler is oftentimes better. French cooking may have a reputation for complication, but, in reality, […]
Bastille Day Special: Steak au poivre (Peppercorn Steak) Read Post »
When you want something filling and warming but don’t feel like spending a lot of time in the kitchen, cheese
Fondue au fromage (Cheese Fondue) Read Post »
I’ve been convinced for a long time now that really good cooking basically comes down to two things:Â technique and
Radis, beurre et sel (Radishes with Butter and Salt)—A Study in Culinary Balance Read Post »
The new year brought a rush of activity that had made it hard to keep up with my blogging ‘duties’,
Quick Note: Brandade Pancakes Read Post »
As regular readers of this blog will know, I am not much of a baker. Nor do I have much
Crostata di mele (Italian Apple Tart) Read Post »
The term en meurette refers to a dish that has been braised in a particularly delicious red wine sauce from the
Catfish «en meurette»: A Classic Reimagined Read Post »
One of my favorite ways to while away a rainy Sunday afternoon is to browse through my old cookbooks. I
Rillettes de porc (Pork Rillettes) Read Post »
I normally like my salads with a simple oil and vinegar dressing in the typical Italian manner, but once and
Céléri rémoulade Read Post »
While versions of it are made around the rim of the western Mediterranean, from Spain all the way to Sicily,
Aïoli with Spring Vegetables Read Post »
