There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a…
I’ve been having my own little lemon festival ever since I got a Meyer lemon tree. Meyer lemons aren’t well-known in France (yet), although I have a feeling once people get a taste of their sweet, highly perfumed juice, we may start seeing them more and more.
Lest you think this is turning into a blog about obscure, leafy ingredients, you might be right. But when I sniffed the very fragrant leaves of lemon verbena, or verveine, growing at a friend’s house near Nice (where we were staying a few years ago), she told me to take as much as I wanted home, and I dove for the clippers. Almost as soon…
I was recently gifted an overload of strawberries: I bought four baskets from a vendor at the market, whose booth I shop at often, and he threw in two extra baskets for free, the equivalent of a carte de fidelité (loyalty card) in Paris. So I’ve spent the past few days washing, hulling, cutting and cooking my unexpected bounty. I’ve been making a number of…
Some people don’t like generalizations, but, well…that’s a generalization too, isn’t it? However, you sometimes need to paint a picture in broad strokes. And differences which are specific to certain cultures are interesting, which is why many of us travel, to experience them. (It’s also what makes us all delightfully different.) Most don’t come out of thin air, and often contain a kernel of truth,…
It’s funny some of the dos and don’ts that people have come up with around food. Things like that you shouldn’t wash button mushrooms, that you should drink red wine with cheese, and that you shouldn’t let soap anywhere near your cast iron skillet. Nope, nope, and nope. Not sure where these things get started, but people grab the ball and run with it without…
During the lockdown, I did what everyone else did: Went through all my kitchen cabinets, cleaning them out, and finding little bits and bags and jars of stuff that I should have used a long time ago, but didn’t. You did do that – right? Mine was quite a purge. I’ve had so many things from travels, friends, food companies, houseguests, strangers, etc. that my…
Note: I’ll be making this ginger lemonade today at 6pm CET (Noon ET, 9am PT) on my IG Live Apéro Hour on Instagram. To watch, head to my profile on my IG profile page at that time, and when the circle around my profile pic says “Live” – click on it to tune in. More info, as well as how to watch it in replay…
It’s no secret that Romain has fallen in love with the Rosemary Gimlet. He’s featured in Drinking French sipping the drink. But I’ve been trying to shake things up, so to speak, and get him to branch out to similar cocktails. And the White Lady is a good one, especially if rosemary isn’t available. But it’s an equally bracing gin and citrus cocktail, that’s easy…
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