Tartiflette ~ the dish made from Forbidden Cheese
The French cheese dish Tartiflette dates back only to the 1980’s when it was developed to help promote the popularity …
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French Green Beans with Garlic Crisps
“We ate vegetables only in season, or ate the kinds that can be stored for the winter. From spring’s first …
Fried Mozarella with Lettuces, Marinated Tomatoes, and Fresh Basil Vinaigrette
Italian Food by Elizabeth David, was first published in London in 1954. In it, Mrs. David describes Mozarella in two …
Sauteed Potatoes ~ Golden Slices and Whole Babies
Potatoes to be fried enter the skillet, snowy wings of a morning swan– and they leave half-braised in gold (from …
Steak au Poivre and Brandy Cream Sauce
In 1923 Joseph Conrad published his last complete novel, The Rover, and wrote the preface to A Handbook of Cooking …
Mi-Cuit Chocolat Two Ways ~ A Warm, Dark Chocolate Dessert
Even when they leave their native lands, some dishes are known by their original names. A recipe for Trifle in …
Quinoa Blini with Gravlax, Horseradish Cream and Caviar
Blini are yeast batter pancakes, traditionally made with buckwheat flour. The ones in this recipe are made with homemade quinoa …
Pizza Rounds with Figs, Raddichio, Walnuts, and Tallegio Cheese
Diplomats work in countries that aren’t their own. They are outsiders that need to know insiders to do their job. …
Batter-dipped Fried Merguez Sausages
These small spicy sausages, made of lamb (and sometimes beef as well), dipped in cornmeal batter, and deep fried may …
Parslied Rice with Browned Garlic Butter
Since there are over 40,000 varieties of rice in the world, one would be hard put to claim that Basmati …
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