Galettes au Sarrasin – Buckwheat Galettes
When the galette is fully cooked on one side, flipped and just about cooked on the other side, you can add the filling, spreading it out as you like, then fold the galette up to the center of the filling, as in the photo.
NOT JUST ANY CHOCOLATE MOUSSE
Poached Eggs
What is more wonderful than a poached egg? Many things, perhaps, but not when you’ve been traveling, or you’re in a hurry, or your child has a performance and you’ve got one hour to make and serve a decent meal. Or really at any time at all when you want something delicious and fast. That […]
Roasted Figs to Basil
This is the best season for cooking, when autumn isn’t quite here and summer produce is still juicy, ripe, full of flavor and color. For my first class in Louviers since returning from the U.S. (and with fond memories of corn on the cob, grilled lamb, tomatoes galore, and oh so many cocktails!), we’ve had […]
Simple Spring Dish
Rain pounds down outside; flowers and herbs are growing, but haltingly; it’s the most tumultuous May I can remember in all my time in France. Farmer’s tear out their hair at the cold night temperatures which stunt growth, yet they’re thankful for the rain after near-drought in early spring. So what about the produce? Well, […]
Making Pita in the hills above Sarajevo
A personal dream came true today as I watched Zijada, a Bosniak cook at the mountain chalet Ruralna Kuca, make and roll out the paper-thin dough that makes a Bosnian pita, or pie, so very special. The dough isn’t like any sort of French pastry. There is no fat in it, except the sunflower oil […]
