First Course – Susan Herrmann Loomis

Mussels of the Spirit

voyage / September 25, 2024

I just ate the best mussels of my life. Tiny, plump, juicy, redolent of the sea with an overlay of […]

Susan / September 22, 2023

Today we made something I love, a simple braise of green beans which are so vivid and flavorful right now

Susan / August 14, 2019

SMOKED SALMON WITH HORSERADISH CREAM AND ALMONDS 4 ounces; 120g smoked salmon (lox style, preferably without nitrates,) 1 teaspoon almond

Susan / July 9, 2019

AVOCADO, CHERRY AND CHIVE SALAD IN A GLASS This simple salad surprises everyone! Make this while cherries are still in

Susan / June 24, 2019

Salade Niçoise, how we all love this blend of potatoes, green beans, lettuce, tomatoes, anchovies, tuna and…WAIT !!! STOP!!! Do not

Susan / June 13, 2019

BRAISED SPRING VEGETABLES – LEGUMES PRINTANIERS BRAISEES Late spring is a perfect moment in the life of vegetables. Peas, carrots,

Susan / March 21, 2019

IMPRESSIONISTE VEGETABLES – LES LEGUMES IMPRESSIONISTE ASTUCE: you may use any vegetable you like here, in any quantity you like,

Susan / January 16, 2019

French Mashed Potatoes – Purée 2 pounds (1kg) starchy potatoes such as russets (peeled and diced) 2 teaspoons coarse sea

Susan / September 21, 2018

I got to thinking about eggs the other day. My thoughts were stimulated by my friend Betty who gave me,

Susan / August 15, 2018

GRILLED BREAD WITH SMASHED TOMATOES – PAIN GRILLÉE AUX TOMATES ÉCRASÉ Grilled bread. The first time I made this for