OVER THE HOLIDAYS I JUMPED AT THE OPPORTUNITY TO MAKE FRENCH ONION SOUP. Locked in the house on a streak of cold, rain-soaked days, I had plenty of time to make this French Classic. Caramelized onions cooked in a rich, beefy broth, topped with a…
In the world of pasta sauces, Bacon and Onion may not be the first thing to come to mind… After you taste this recipe, you’ll see it’s a natural. The fat and caramelized onions give the sauce tons of flavor. And it’s punched up with…
A Classic Soup takes on an Irish accent Who doesn’t love a great bowl of Onion Soup? Deep, rich beefy broth, onions melted into the soup, that crust of bread topped with melted gruyere, all are irresistible. You’ll find endless variations of the French version…
The joy of great Barbecued Chicken without a Grill or Barbecue—just an ordinary oven. Let’s face it: Not everyone can enjoy cooking in the great outdoors over Labor Day weekend. Apartment dwellers for instance. To be perfectly honest, there are even people who could grill…
When you live in a food town like New York, you discover places all over the city that are worth a detour anytime you’re close to them. A recent doctor’s visit put me within two long blocks of the Sullivan Street Bakery. I am so…
A couple of weeks ago, I returned from “A Cheddar Odyssey”, an offering from Cheese Journeys, who, as their name implies, runs tours that combine Culture, Exploration and Cheese. Lots and lots of cheese. It’s one of those trips that beguiles you long after you’ve…
I realize I am a bit late to this party. For a while I thought Martha Stewart had given up cooking any other way than by using a sheet pan. She created 17 sheet pan suppers for Pork alone. She made everything from Pizza to…
I love pasta in all its forms and I serve it at least once a week. Since I seem to be incapable of making two servings of sauce, inevitably we end up with a freezer full of single portions. I do not always label these.…
If you read my last post about my trip to Vietnam, you will remember my going to Cooking School in the town of Hoi An. The class began with a visit to the Central Market, a hurly burly of a place with vendors selling everything…
I love “Milanese”, which is basically what this recipe is. Veal Milanese is its much more expensive cousin. In Argentina, where it’s wildly popular, it’s called simply “Milanesa” and it’s made with Beef. In neighboring Chile it’s called Escalopa. In Mexico, it’s back to being…
King Louis XV Who doesn’t love a bowl of French Onion Soup? Topped with melted Gruyère cheese over crusty bread, your spoon digs into the bowl to get to the rich beef and onion broth. It’s a classic recipe that became…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
