Speculoos – Cinnamon Cookies
Speculoos is the golden spice cookie that comes wrapped in plastic and sits on the saucer of your espresso cup in nearly every cafe throughout the Hexagon. In the past…
Northpork
Maine
My recent visit to Maine was a patchwork of memories and a blossoming of experiences to add to them. I moved there two minutes before my son was born, nearly…
Rhubarb and Ginger Tartelette
Mid-Summer Rhubarb
I think my rhubarb plant loves me. I blush to say this, but it's got to be true. Each season, it gets bigger and more productive. This year,…
Annagassan
Ireland – Trad Music, Brown Bread, and the 99
Begorrah. Slainte. Shite. That’s about the sum of my Irish vocabulary, which I learned after spending a short week in the Ancient East coastal area of rolling green hills, gently…
Seasonal Ingredients
The Art of French Eating
I just read a piece by Jessica Knoll in the Global New York Times about “intuitive eating,” a fascinating concept. Come to find out, it’s an idea that surfaced in…
Eglise St. Jacques at Porres Guirec
Brittany Part Two
Last October, I hiked a good part of the Sentier des Douaniers, the winding trail that traces the coast of Brittany. Just last week I hiked another part of…
Marbled Yogurt Cake
Yogurt Cake Revisited
I have a dinner coming up, and I want to make a delicious but simple cake for dessert. I considered plenty of options and settled on an old favorite, Yogurt…
Lamb Parmentier fhphoto
Lamb with Mashed Potatoes, and the Best of 2018
I flew over mid-December to teach a couple of classes in Portland, which exhibited huge support (Merci, Portland) for the fine points of French cooking. Fiona flew in from her…
Fondant Normand with Plums
Techniques and Vikings – Just another Week at On Rue Tatin
Bonjour from the warmest French October since 1878, so say the meteorologists. it's lovely waking up to blue skies every day, watching as the leaves turn slowly from green to all…
Tarte Tatin Parfaite!
Tarte Tatin
Every time I make Tarte Tatin I think about my time as an apprentice in the kitchens at La Varenne. There, Chef Albert Jorant taught us pastry. I worked with…