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Category Archives: Series
The Secret Ingredient (Black Pepper) Part III: Sweet Cream Ice Cream with Strawberry Black Pepper SauceRECIPE: Sweet Cream Ice Cream with Strawberry Black Pepper Sauce
Get the whole story at Serious Eats. There was a point in the last few years when the combination of strawberry and black pepper became quite trendy. In fact, I believe the reason I got into business school is because … 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: Steak au Poivre with Truffled Microarugula
Get the whole story at Serious Eats. I’ve been doing something I never thought I’d do: researching black pepper. I wasn’t surprised to find that it is the most in-demand spice on the market, or that it causes sneezing. But … Continue reading
RECIPE: Peanut Butter and Jelly Madeleines
Get the whole story at The Huffington Post. I always loved Valentine’s Day in lower school. I would trot home, backpack brimming with little mini postcards bedazzled in amorous mugshots of Pepe Le Pew, or the heart-shaped curve of the … 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: Multigrain Cacio e Pepe with Arugula
Get the whole story at Serious Eats. Lately, in The Secret Ingredient, I’ve been more inspired by using everyday items, like the bottom half of the maple syrup bottle or the butt ends of vanilla beans, that I already have … 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.