Postcard from last night
Starting to retreat indoors on cool fall evenings, with candlelight, oyster punch cards, and copious amounts of bread to soak up the quince-apple sauce from…
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Leek and mustard gratin
I love gratins – bubbly, warming, and,more often than not, cheesy. What’s not to love? Here is one using leeks, our ingredient of the month….
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Fenouil, otherwise known as fennel
To round out my Provence travels – which now feel miles and miles away – here is a recipe for a Provencal fennel dish. My…
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Pork roast with chestnut honey glaze
My cousin gave me this recipe months and months ago, but I had trouble locating inexpensive chestnut honey until I came to Russia and France….
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Leek and celery leaf soup
I know we all like heartier and, often, heavier comfort foods as the weather gets colder. Still, soup can definitely be a comfort food without…
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Marrow and tomato quiche
‘Tis the season for quiches – they are cozy and simple enough to throw together with whatever you have around. But they are also a…
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Ingredient of the month: leeks
In a bit of a surprising development, but a pleasant one at that, leeks won the poll for the October ingredient of the month. Tomorrow…
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October: Ingredient of the month
Really enjoyed that glimpse of sunshine yesterday, with a subsequent walk in the park, lots of tea with friends, cozy sweaters, and cozy food like…
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Spaghetti squash gone rogue
While flitting and flying all over the city, in anticipation of my departure for almost 3 weeks – I haven’t been away for this long…
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Postcard from last night
After an indulgent weekend, as weekends should be, a simple, crisp salad for dinner. You’ll need: 4 oz butterhead lettuce 2 tablespoons ricotta cheese mixed…
