Cooking with Ramps
Ramps, or what the French call l’ail des ours (bear garlic) has sprouted, flowered, and now is settling in as forest ground cover. Soon its pungent leaves will fade to a pale yellow, and then it will offer no flavor. For now, though, l’ail des ours is still ripe for the picking and eating. This season has been particularly abundant, […]
Delicious Turkey or….
The meat, that is. I rarely cook turkey except on Thanksgiving, but my French compatriots love it, to the tune of nearly 12 pounds per capita per year. And turkey is available here in France year-round. I joined them the other day, as I planned a dinner party for a group of close friends, more than […]
