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: Series
RECIPE: Saffron Lobster Tea Sandwiches
Get the whole story at Serious Eats. There’s a tea house in Paris called Ladurée. Maybe you’ve been there. You probably have because it’s nearly impossible to make it out of Paris without being stopped by their vibrant macarons and … Continue reading
RECIPE: Lemon Roast Chicken and Potatoes
My grandmother’s sister used to make the most amazing lemon chicken–a whole chicken, on the phone, with whole round potatoes roasted underneath. This is the working girls’, not retired aunt’s, version: chicken legs (yes, you can use breasts instead) and … Continue reading
RECIPE: Very "Nice" Chickpea Dip
Get the whole story at the Huffington Post. I remember the first time I went to the circus, I thought it was a spectacle. It was all purple cotton candy and glittering acrobats and kneeling white horses. And then the … Continue reading
RECIPE: Red Veggie Curry
Get the whole story on Serious Eats. In the last few weeks, we’ve seen coconut as a sweet flavoring for rice pudding and as a crispy coating for shrimp, but it’s also a perfect vehicle for sauce.
RECIPE: Pasta with Sweet Pea Pistou and Chèvre
Get the whole story at Serious Eats. It’s April, so no matter what happens, it’s officially spring. Pistou is a sauce from the south of France made from fresh basil, garlic, olive oil, and sometimes cheese and tomato. It’s so … Continue reading
RECIPE: Tapenade-Baked Chicken
Get the whole story at Serious Eats. Is it wrong to love a shortcut? I’ve been busy lately, but when it comes to writing my columns, I want to bring the best to my readers. But then I thought, I … Continue reading
RECIPE: The Roquefort Wedge
Get the whole story on The Huffington Post. If it’s wrong to expound on the beauty and perfection that is the blue cheese wedge, then I’m sorry. I just don’t care. To me, it is the snow-capped Everest of salads. … Continue reading