I don’t regularly watch American cooking programs and competitions, although occasionally I come across them on TV here in France, dubbed (Version Française, or VF), which makes them less interesting to watch. And I don’t go to those cooking vacations where chefs come and cook for guests on tropical islands because, frankly, I’m never asked. (Although unbelievably, I did just get an email from a…
Beef is very popular in France. And it’s not just for the taste: on more than one occasion, I’ve been told I need to eat more red meat by folks concerned about my health. (I guess I need to look in the mirror more often.) I like a good steak every once in a while, and, fortunately for meat-lovers, there are butchers in every neighborhood…
Someone around here jumped the gun here on early harvested tomatoes and I came home the other day and found a bowl of les tomates Campari in a little paper sack, in the kitchen.
Susan Loomis has lived in France for over twenty years, starting off in Paris, then moving with her family to an old house in Normandy that they refurbished, a story which she recounted in her best-selling book, On Rue Tatin. I’ve spent a lot of time with Susan at her home, cooking up a storm, then enjoying a wonderful meal afterwords, either outside on her…
I’ve wanted to talk to you about Isot for a long time, but the little packet I opened sat on my counter for a few weeks, waiting to go into something else. But it wasn’t until I found myself with an overload of eggs, and an odd craving for an egg salad sandwich (something I haven’t had for years) that I found a way to…
Even before the holidays get started, I always make sure that I’ve got all the ingredients on hand to make one of my very favorites desserts: Panforte. Honey, cocoa powder, almonds and hazelnuts I usually have around, for sure, and I make sure to make a batch of candied citron when I find citrons at the market, too.
A lot of us étrangers (and there are some pretty étrange étrangers here..) bemoan the lack of heat and spiciness in the ethnic fare served up, because a good number of the locals have a hard time dealing with the heavily-spiced dishes that our all-American constitutions have no trouble handling. We, The People, have cast-iron stomachs and have become a nation of full-tilt eaters, relishing…
I don’t think I’ve ever made a New Year’s resolution. Even if I did, I likely didn’t have much success sticking with any of them, so I just don’t bother with them anymore. Usually resolutions involve quickly-forgotten rules about eating better, losing weight, and saving money. (Which is probably why I never make them in the first place.) So I wouldn’t place any bets that…
Shallot jam is a wonderful addition to a number of dishes. It’s a bit sweet and a little tangy, as well as savory, and a judicious spoonful perks up roasted meats or pâté, and can easily dress up a grilled chicken breast. You might not be familiar with shallots, but they are common in French cuisine and they’re the sweeter cousin of onions. I buy them by the sack at…
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