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…
Every year I make a batch of pepper confit (confit means to cook very slowly usually in oil or fat) with Doux des Landes (capsicum annum) grown in the fields…
Salt cod. It's not your every day ingredient, I know. But you can find it in most fish markets, often in neat little wood boxes labeled "Salt Cod - Skinless…
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…
Ever since I tasted these praline almonds, made by my colleague and friend David Lebovitz once when he was visiting, I've loved them. They're a perfect, and perfectly surprising, amuse-bouche,…
Naturally, the French cook has a way with this fleeting gift of spring. Typically, it is wrapped in buttery pastry, pureed and put under a meringue, atop ice cream,…
Some years ago, I snitched a couple of l'ail des ours (bear garlic - allium ursinum) plants from the woods and planted them in my garden. They've got delicate, deep-green…
There is something so very special about being an expatriate even though, occasionally, I long for the familiarity of the country where I was born. But just think: here, I…
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…
Its' almost Christmas, but there is time for one last cookie recipe, and here it is. These little treasures are a tradition in my family and I've made them every year…