Not on the Menu ~ an Update on Making Swiss Fruit Tarts featuring: A Swiss Apricot Tart
Last year, the diplomatickitchen published a recipe for Swiss Plum Tart. Since then, the dk has learned a new way …
Previous articles
Okra, Tomatoes, Chilies and Bacon
You are invited….to try out ‘All Good Things’–a new feature on the diplomatickitchen. All Good Things is a forum in …
Sweet Potato Peanut Soup
One can make many things out of a peanut and perhaps that is why there exist public expressions of appreciation …
Crab-Stuffed Sole with Green Onion Tabasco Sauce
The Lowcountry of the American South is a geographical region along the South Carolina coast. It is ‘low’ by virtue …
Lemon-Glazed Persimmon Cakes
Many years ago, long before the appearance of The Online Recipe Box, there was The Recipe Drawer. Usually located in …
Grilled Poussins ~ Congo Style
“Fastened up behind the barouche was a hamper of spacious dimensions–one of those hampers which always awakens in a contemplative …
Ratatouille Chez Panisse
When the restaurant Chez Panisse opened in Berkeley California in 1971, its owner had neither formal cooking education nor restaurant …
Chickpea Salad Provençale
“It is not given to all men to season well.” This line appears on the title page of John Evelyn’s …
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 …
Bacon, Gruyère and Green Onion Tarts ~ Swiss style
Pieman, pieman! What is there In your basket? Tasty ware! Here are savoury; there are sweet; all of them for …
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