Moroccan Flatbread (R’ghayef) ~ Pain marocain
If a recipe describes something one has never tasted or even, perhaps, seen, the essential difficulty of it may not …
Category Archives: Appetizers/Hors d’oeuvres
Savoury Reblochon ‘Cake’ with Bacon, Onion and Walnuts
Last year the diplomatickitchen posted a recipe for a savoury French loaf ‘cake’ made with arugula and pine nuts. Since …
Small Spicy Roasted Pepper Corn Muffins
A single little muffin on a small plate beside the soup is no big deal. It is a nice little …
Shrimp Pâté with Gin
When she was in her late sixties, Célestine Eustis wrote a cookbook: Cooking In Old Créole Days (1904). Miss Eustis …
Benne (Sesame) Seed Cocktail Crackers
Perhaps cracker making has become more of a lost skill than bread baking, and yet, to make homemade crackers is …
‘Plantation Eggplant’ Pizza Chips with Capers
You are invited….to try out ‘All Good Things’–a new feature on the diplomatickitchen. All Good Things is a forum in …
Mediterranean Merguez Flatbread with Hot Cilantro ~ Parsley Chutney
An attempt to trace a flatbread back to a single country of origin often ends in a cold trail. This …
Sauté of Artichoke Hearts with White Wine, Lemon and Capers
Generations have sent wordless messages with flowers. Food ‘speaks’ as well. Rene Black, manager of the Waldorf-Astoria’s restaurants for many …
Iced Camembert and White Wine Spread ~ Two Ways
Culinary autodidacts like learning in solitude. Few of them are total freelancers. Guides go with them into the kitchen. But …
Gougère ~ in the classic ‘ring’ form
In the preface to the recipe for Gougère in her highly readable French Provincial Cooking, Elizabeth David warns that making a …
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