Recent Posts06.28.16Everything you ever wanted to know about France publishes today!06.11.16Maille Has a Mustard Sommelier (You Heard That Right), and Her Name Is Pierette Huttner!05.02.16Hitting Provence’s Markets like a Pro: An Interview with Markets of Provence Author Marjorie Williams04.29.16Marjorie Williams has Written the Guide to Provençal Markets – aka the French Shopping Bible04.03.16Turkey Tenders with Sea Salt, Herbes de Provence, and Lemon03.10.16Austin-Inspired Grill-Seared Flank Steak with Smoked Almond Greens Pesto and Smoked Salt Just in Time for SXSW02.25.16Almond-Crusted Tilapia with Arugula, Fennel, and Lemon Salad02.14.16Sweetheart Ingredient 2016: Caraway Seeds!
Category Archives: French in a Flash
RECIPE: Crunchy Roasted Salmon and Beets
Get the whole story at Serious Eats. This recipe is a combination of a fantastic salt-of-the-earth salad I had at Canton Arms in London and a recipe I saw in a French food magazine on an airplane. A great reminder … Continue reading
RECIPE: Moroccan Baked Scallops
Get the whole story at Serious Eats. Is this weird? I often think about how there’s not much left to be discovered. I remember thinking in high school math class, how hard could it be to figure out that a … Continue reading
RECIPE: Salmon en Croûte with Rosemary Asparagus
Get the whole story at Serious Eats. I really appreciate anything that comes complete in a box, every part you will ever or could ever need already included. Ikea furniture, Liberty needlepoint sets, and Itsu’s bento lunches in London. Everything … Continue reading
RECIPE: Boursin and Tomato Mini Tartines
Get the whole story at Serious Eats. Easy does it. Tartines, one-sided sandwiches topped with, usually, one thing, are easy. And they do the trick. In Paris, I have my little places where I know I can get a tartine … Continue reading
RECIPE: Creamy Mushroom Fettuccine
Get the whole story at Serious Eats. I love eating pasta. And I love eating pasta in France, because they do Italian with such French flare. Ratatouille over rigatoni. Roquefort cream sauce over ribbons of pappardelle. Brick-red pistou slathered on … Continue reading
RECIPE: Tapenade and Warm Goat Cheese Tartines with Microgreens
Get the whole story at Serious Eats. There is something so comforting about spreads–and I think it has something to do with the fact that they get spread on bread, the most comforting of all foods. So flavorful and so … Continue reading
RECIPE: Hotdog Vol-au-Vents
Get the whole story at Serious Eats. Are pigs in a blanket really French? Not really. And are these really vol-au-vents? Not exactly. But since the Super Bowl isn’t exactly French either, I thought we could take a few liberties.