olive oil – 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

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

Susan / July 9, 2019

I know I’m just under the wire with this cherry recipe, but I rushed to get it perfected so that

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 / April 24, 2019

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

Susan / March 21, 2019

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

Susan / December 21, 2018

CARAMELIZED ENDIVE ENDIVES CARAMELISÉS Light, lovely and very delicious, this dish goes well with everything – meat, fish, fowl. It

Susan / August 23, 2018

This recipe for Eggplant Salad (which I serve as an appetizer) comes from one of my favorite books, HONEY FROM

Susan / August 10, 2018

Every year I make a batch of pepper confit (confit means to cook very slowly usually in oil or fat)

Susan / June 4, 2018

Pesto in the Mortar and Pestle NOTE: To pit the olives, place them on a work surface, cover them with