Roast Chicken French Style Oh La La
There is hardly a dish more significantly French than roast chicken. It’s a universal favorite at home, in the restaurant, at […]
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Brittany Part Two
Last October, I hiked a good part of the Sentier des Douaniers, the winding trail that traces the coast of
Confit of Peppers
Every year I make a batch of pepper confit (confit means to cook very slowly usually in oil or fat)
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
Poached Eggs
What is more wonderful than a poached egg? Many things, perhaps, but not when you’ve been traveling, or you’re in
Confit of Peppers
CONFIT OF PEPPERS 3 tablespoons extra virgin olive oil 2 pounds peppers (trimmed, seeded, white pith removed, minced, 1kg) Fine sea
Sweet Praline Almonds
Ever since I tasted these praline almonds, made by my colleague and friend David Lebovitz once when he was visiting,
Grilled Chicken with Spicy Rhubarb
Naturally, the French cook has a way with this fleeting gift of spring. Typically, it is wrapped in buttery
Bear Garlic
Some years ago, I snitched a couple of l’ail des ours (bear garlic – allium ursinum) plants from the woods
