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French food

Thursday Snapshot

Petits pois, with shallots and chickweed — adapted from and inspired by this recipe from L’Oustau de Baumanière, a Michelin-starred restaurant in Les Baux, Provence, France. This is simple, especially […]

The Fire That Lives Inside

When I entered second grade in 1977, I was a full reading level behind most of my classmates. I spent the next three months working at my own pace in […]

Saturday Snapshot

Caramelized onion tart, with cow’s milk ricotta cheese, fromage blanc, olives and sage; spring garden salad Except for the substitution of fromage blanc for crème fraîche, and sage for thyme, […]

Salade Parisienne, with Sauce Moutarde

Salade parisienne is a variable “salade composée”, what is known in American cuisine as a “chef’s salad” or “composed salad”. The ingredients are seasonal and can vary, depending on what […]

Tuesday Snapshot

When I say that this food blog is partly about the beauty of food, I mean that sometimes all you need is a picture that tells a tale in a […]

Sunday Snapshot

Ratatouille Click here to view a large-size version of this picture. This version contains Japanese eggplants, Hungarian wax peppers and rocambole garlic, along with the usual onions, red bell peppers […]

Salads For Dinner

Lamb’s quarters, also better known as pigweed, is a lovely spring green that when cooked has a flavor reminiscent of spinach. For tonight’s appetizer course, it’s paired with chopped Campari […]

Summer Vegetable Tian

A tian is a type of gratin that traditionally does not have a bread crumb or cheese topping. A tian can also refer to a shallow earthenware casserole. Originally from […]

Salade Lyonnaise

The simple description is that it’s “lettuce with bacon and eggs”. And anything with bacon has got to be good, right? Salade Lyonnaise Click here to view a large-size version […]