“When my husband and I acquired our farmhouse in Provence…, our visits were generally limited to weekend getaways from Paris. For the train ride back to the city, a snack was essential, and pan bagnat, or “bathed bread,” the Provençal sandwich found at every bakery and…
Confession Time: Those vegetables that look like potatoes? They are potatoes served alongside the dish the night before. Since I didn’t get a photograph then, this picture was taken the next day with the leftovers potatoes added to the stew. When we entertain, I…
Julia Child with her “Coq” Cold winter nights are made for eating Coq au Vin. And on a cold winter afternoon, the aroma of this great French classic cooking fills the kitchen with comfort. A “Coq” is French for rooster and there lies the…
One night it’s a glorious side dish… The next day it’s a delicious lunch! With our local farm stands brimming with the most beautiful vegetables, it’s a fun challenge to find ways to eat them every chance we get. Last week I turned to…
I first wrote this post way back in 2010 when the blog was still quite new. This year, Memorial Day put a crimp in my writing as we were up to our ears in gardening and celebrating the start of our…
While we were making our Duck Confit, we got a call from Andrew’s sister, Lauren, asking us how we’d describe the difference between duck and chicken. We didn’t really have an adequate answer until we finished cooking this recipe and tasted this wonderful result. …
CULINARY CRUISING: RIVERSIDE RAVEL IN THE SOUTH OF FRANCE
