Herbes de Provence

Herbes de Provence is the nearly mythical blend of green herbs from the Mediterranean landscape called the garrigue. When you walk the rocky trails in this region, it’s impossible not to think of pizza baked in a wood-fired oven, grilled eggplant with goat cheese, lamb roasted over the coals.  HERBS DE PROVENCE PEDIGREE – LABEL […]

Asparagus is Back!

Asparagus is back, asparagus is back!!! The Loire Valley has done its magic, and bunches of white and green, fat, juicy asparagus stalks beckon. I could wait to indulge until Baptiste’s asparagus pokes through the soil of his nearby fields in Criqueboeuf sur Seine. But it’s been a long winter and I cannot.  So I expand […]

Solid Oil 2

I received a LOT of comments about the  Solid Oil post a few days ago. Questions ranged from “Can you substitute it for butter in baking?” to “Can you add seasonings?” and “How long will it stay frozen?” So this post is a quick addendum that will answer those questions.  If you’ve got more, let me […]