Main Course – Susan Herrmann Loomis

Roast Chicken French Style Oh La La

Susan / January 30, 2025

There is hardly a dish more significantly French than roast chicken. It’s a universal favorite at home, in the restaurant, at […]

Susan / January 30, 2025

SMOKY PORK SHOULDER EPAULE DE PORC FUMEE For the Marinade:3 tablespoons grainy mustard2 cloves garlic, minced1 tablespoon herbes de Provence

Susan / January 30, 2025

Salt Cod – Brandade de Morue Salt cod becomes silken in this tempting dish from the Mediterranean coast of France.

Susan / October 23, 2023

Confit: Mystery and Alchemy Making confit is fun, which maybe says a lot about my sense of fun. But it’s

Susan / June 25, 2019

Salade Niçoise ASTUCES: if you us tuna in the salade, use either canned albacore, or the quantity of fresh tuna

Susan / May 3, 2019

Buckwheat Galettes When the galette is fully cooked on one side, flipped and just about cooked on the other side,

Susan / April 24, 2019

COUSCOUS SOUP – LA SOUPE DE COUSCOUS ASTUCE: The best meat for couscous soup is lamb neck, which is wonderfully

Susan / April 24, 2019

STEAMING THE COUSCOUS GRAIN – LE FAÇON DE FAIRE LE COUSCOUS A LA VAPEUR ASTUCE: Pay careful attention to these

Susan / April 21, 2019

SUMMER TOMATO TART – TARTE D’ETE A LA TOMATE 1 recipe for Tender Tart Pastry 1 cup (250ml) heavy cream

Susan / March 21, 2019

Welcome spring! Yesterday was its official debut (at 10:53 local French time, according to radio France Inter) even though