Preserved Lemons: The New French Staple?
Meats preserved in wine become dry and nourishing: they dry out because of the wine; they are nourishing because of …
Tag Archives: French Cooking
The Apples of France: What’s the (Hi)Story?: Speculations about the Origins of Apples in France (Part II)
The frosty morning mists of early autumn roll through the hills, swirling like a white cotton-candy carpet at the base …
Apples in France: What’s the (Hi)Story? (Part I)
You might say that apples and I have a special relationship – apple sauce and apple cakes and apple pies. …
Bringing Home the Bacon … and the Onions and the Cheese: Tarte Flambée, Flammekueche, or Alsatian Pizza Bread
One cold, rainy day in October, I sat in front of a fireplace in a small weinstub, or bistro, in …
December 12: The Virgin of Guadalupe
Patron Saint of Mexico and the Americas Mexican novelist Carlos Fuentes once said that “…one may no longer consider himself …
Memoirs of a Breton Peasant: Sifting Through the Nostalgia
It’s not often that the words of poor peasants appear in print. And when they do, it’s a cause for …
Worshipping Different Gods … The French (Food) Reformation
People throughout history reveal their preoccupations through their architecture, artifacts, and the written word. These aspects reflect what matters to …
For French Cooks Who …
have everything – or nearly everything – in their batterie de cuisine. A Turbotière, for cooking, well, turbots. Available, the pan, …
L’Armagnac Vieux of the Tour d’Argent (and More)
Beauty comes in many guises. Appropriately for a restaurant in full view of Notre Dame and its mythical hunchback, the …
The Turtle Wins, Not the Rabbit
Leisurely Sunday lunches provide only one example of the difference between French and American ways of approaching life. Although many …
