SUSAN HERRMANN LOOMIS
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In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.
What matters is that we are all cooking and enjoying time together at the table. List or no, one thing I never forget is to make my grandmother’s crescent rolls, which
So as Mother Tongue is the comfortable language (which maybe makes us think of Mother), comfort food is that which inspires comfort in the individual.Which means it’s hard to categorize
I cooked for a French family to earn my keep while I studied as an apprentice chef in Paris. At first, I was completely petrified. Me, cook for French people?!I’d
The most important part of a tart is not the filling. It’s the pastry. There are three major pastry categories in the French repertoire: pâte brisée, for sweet or savory
It’s not space that is important, but how you manage it. My Paris kitchen has a gas stove, high ceilings, wasted corners, a big window, and easy access to the
Capon holds court in many homes, with turkey running a close second. Usually they are stuffed, French style, with chestnuts, and surrounded in the pan by potatoes, more chestnuts, and
Confit: Mystery and Alchemy Making confit is fun, which maybe says a lot about my sense of fun. But it's hands-on, you have to be patient, and then you have
Question: What are the best species of duck for eating? Here in France, the most widely available duck is the Barbary, originally imported from Central America by the Portuguese. It
What is the best way to cook wild mushrooms? Gently, respectfully, and only after they have been carefully cleaned.This year, wild mushrooms are nice and dry rather than soggy, the
Autumn is the most volatile of seasons, and my personal favorite. As I plan my upcoming menus I go to the market as often as I can because things are
Today we made something I love, a simple braise of green beans which are so vivid and flavorful right now they should be illegal, topped with an egg that’s prepared
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