How do you know you have arrived in Paris? You have arrived in Paris if you can walk into a patisserie and get a fabulous Tarte Au Citron. Not just …
This Fresh Fig and Apple Cake is the solution to a quandary I’ve had for a while. Late summer would come, figs would show up at the markets and the …
It is pretty easy to figure out how to use vanilla sugar. Substitute 1/4 cup (50g) of vanilla sugar for every 1/4 cup (50g) of regular sugar and 1/4 teaspoon …
This Country loaf is the result of analytics. It is not the aggregation of various recipes and sources through computation, but the original type of analytics. Starting with a clear …
Featuring part of the Splender of Spring When the first spring onions arrive in the market, I cannot resist them. Bright green and the shimmering whites — they are inviting. …
The mystique of Champagne and the aura of Burgundy, two of France’s most honored wine regions combine together to make this elegant soup. This Champagne Escargot Soup is a rendition …
For a weeknight meal, nothing beats Vegetable Soup with Ground Beef. Admittedly, this soup is comfort food. Nothing special, but hits the spot. I have, however, made two changes to …
Lamb Shanks are perfect for braising. Braised Lamb Shanks cooked with Rosemary and Mustard provides a savory take on this dish. Brown a bit and then cook for hours in …
Celeriac (or celery root) is a great winter vegetable. Add it to potatoes and you can create celeriac mashed potatoes producing a wonderful accompaniment to a braise or to a …
Simple ingredients with the right flair — that describe this French Carrot Soup. Serve as an appetizer or a light lunch. Whipped cream, a poached egg, radish sprouts, and parmesan …
Master the basic technique of making Parmesan Crisps and you will find it has many uses. They can be served as an appetizer or to accompany many dishes that might …
