Provençal classics
Completely unsurprisingly to me, this has been my favorite class module – a great group of people and an excellent selection of fresh, uncomplicated recipes…
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Meyer lemon & orange tart
Once I saw the beautiful photograph of the meyer lemon tart in MSL last month, I knew I had to make my own version. I…
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Weekend reading
This is cheating a little, as I won’t be starting to read this book as much as finishing it – I’ve been trying to savor…
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Fresh mozzarella on flatbread
This is such a delicious, rustic plate of food – how can you go wrong with these classic ingredients? – that I had a hard…
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How to eat like the French
Over from the Rambling Epicure, French rules for eating: Eat only when you’re hungry. Stop eating as soon as you are no longer hungry. Use…
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Dumplings!
Great in any language, in any cuisine, I’ve written about my love for dumplings before. Yesterday, Val and I made veggie dumplings and pork dumplings…
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Weekend reading
Cooking + ‘spying’ are two of my favorite reading subjects so, I’m excited to see what this new book about the Childs, based on unclassified…
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Goat cheese, honey and walnut ‘cheesecake’
This dish would make a great starter for a dinner party but it would also make an equally great, if not greater, dessert – you…
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Ingredient of the month: walnuts
The April ingredient of the month – as voted by all of you – is walnuts. Walnuts are one of those fantastic rare foods that…
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Asparagus tart
Here is a variation on a beautiful spring party recipe that caught my eye in the April issue of MSL. Puff pastry – one sheet…
