WATERCRESS PESTO
WATERCRESS PESTO – – watercress leaves (about ½ bunch), ½flat-leaf parsley leaves, shallots (chopped), Zest from 1 lemon, clove garlic […]
garlic
Tapenade (Garlicky Olive Paste)
Tapenade (Garlicky Olive Paste) – ** If using anchovy fillets in oil from Collioure, or other excellent quality anchovies, there
Late Season Makes for Happy Meals
Everyone here – everyone being most of the growers I buy from – says we’re three weeks behind the normal
Aioli – Garlic Mayonnaise
Aioli is a staple for me. I fell in love with it when I was researching FRENCH FARMHOUSE COOKBOOK and
Salt Cod Goes Uptown
Salt cod. It’s not your every day ingredient, I know. But you can find it in most fish markets, often
Summer Tomato Tart
What is the difference between a tourte, a torte and a tart? When it comes to summer tomatoes, there is
Cooking and Teaching with a Social Purpose
Last week was extraordinary It began ten years ago, when Evelyn Isaia and her daughter, Camilla, came to a
Bear Garlic
Some years ago, I snitched a couple of l’ail des ours (bear garlic – allium ursinum) plants from the woods
Table Restaurant in Paris
What are the ingredients that go into making an esthete? I think Bruno Verjus, chef and owner of Table restaurant
Come Cook in France 2017
April 5-8, 2017 – Focus: Wine Pairings April 12-15, 2017- Focus: French Appetizers May 3-6, 2017 – Focus: Pastry May
