Savory French Cake with Bayonne Ham
Jambon (Ham) de Bayonne was originally created in France sometime circa the 14th century and has been enjoyed in many ways ever since. It is…
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Tomato Tart
Tomato season is on its way out – until next time! – so let’s make sure to enjoy these beauties while we can. Sometimes, these…
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Baked camembert
The camembert from Murray’s Cheese had been in the fridge for a few days, with its characteristic smell ripening and rising, when I decided to…
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Provencal Classics: Pissaladière
A new take on the Niçoise classic – pissaladière. No anchovies in this one, but still plenty of caramelized onions, that are joined by sunny…
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Provençal Classics: Pot-au-feu
Pot-au-feu is a classic one pot meal, and this update on the traditional beef stew is brightened with Provençal vegetables and flavors. It is typical of the…
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Updating Provençal classics
Et voilà! So happy to launch a new series today: Updating Provençal Classics. We will be starting with the following favorites of Provençal cooking to…
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Simple suppers: omelette au brocciu frais
Perhaps unsurprisingly, I subscribe to the Julia Child school of thought that a great omelet makes for a great dinner in a pinch. So for…
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Cakes · Dessert · Entertaining
Yellow plum tart
The epitome of summer living is stretching out in the sun with a cup of coffee and a piece of this crisp, colorful tart. Easy…
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ramps & raclette
Unapologetically inspired by the terrific kitchen at French Louie – one of my favorite spots to enjoy a glass of rosé this summer in NYC…
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Sorrel, spinach and pistachio pesto
I was so excited to find sorrel at the market last week – it’s still not a commonplace ingredient in the US, but I grew…
