| Gâteau moelleux aux oranges sanguines et à l’huile d’olive Granfruttato |
Gâteau moelleux aux oranges sanguines et à l’huile d’olive Granfruttato
Avant que la saison ne soit complètement terminée et que la fenêtre de tir du je-cuisine-des-oranges-sanguines ne se referme complètement, je vous propose de profiter encore un peu de ce…
| Eating, Dining, and Drinking in Edinburgh (part 2) |
Continuing our edible (and drinkable) adventures in Edinburgh, I insisted after we hit the farmers’ market that we stop at Mary’s Milk Bar. A gazillion readers recommended it, and Charlotte and my friend Lani, were happy when we herded ourselves…
| more bits and bats |
Today is the very last day of B2’s trip to Korea! For the last week, B2 has been taking depositions in Seoul and we odd-numbered bowls have been fending for ourselves in a papa-less wilderness. For me this has meant subsisting solely…
| Carrot Cupcakes (from The Minimalist Kitchen) |
If you’ve ever seen my kitchen tour on instagram, you’ll know that I am not a minimalist. The abundance just sort of happened. I’ve lived a full life and gathered stuff along the way. Too much stuff, perhaps. I just…
| spring timing |
Recipe: seared duck breast with morels and asparagus We are in the midst of a back and forth between snow and rain, cold and warm, clouds and sun. Our Rocky Mountain springtime is volatile and beautiful. It’s hard for me…
| Grilled Cauliflower Steaks |
The weather has been fantastic lately and it’s hard to stay indoors. We’re cooking outdoors more and these grilled cauliflower steaks topped with all our favorite cheeses has become an alfresco favorite.
Since the sun is out more, our citrus trees…
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| Jelly Doughnuts (from For the Love of the South) |
Amber Wilson’s new cookbook is a delight. It is one of the most strikingly beautiful books I’ve seen recently. The photography and recipes are romantic, sultry, so Southern and yet, they are entirely approachable. When I first flipped through the…
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| Eating, Dining, and Drinking in Edinburgh |
One of the many places on my bucket list of places to visit has been Scotland. In each place on that ever-growing list, there’s usually a food or drink that is associated with the place, that makes it even more…
| Everything You Need to Know About The Cheesecake Factory |
A few weeks ago, I had a chance to tour the kitchen of The Cheesecake Factory with their Chief Culinary Officer, Donald Moore, for a behind-the-scenes look at how they prep and cook all 250 menu items from scratch every…
| Retour à l’Hôtel de Ville de Crissier ! |
| a good break |
Recipe: braised rhubarb I was nervous about taking last week off from posting, but felt I could use the break. I think I liked it a lot more than I thought I would. Or should. As tempting as it was…
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| Profiteroles |
Pâte à choux translates from French to mean “cabbage” in English. It is a far less romantic word, so we stick to the French. The truth is the puffs look just like little cabbages when piped and baked. Pâte à…
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| Chocolate Pots de Creme |
I’m not a huge beer drinker. I joke that I only drink beer if I’m on a sunny beach in Mexico, thinking that someone will take me up on that to prove it. So far, that hasn’t happened, so I may…
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| L’appart Talk at The American Library in Paris |
This Wednesday, April 4th, I’ll be at The American Library in Paris as part of their Evenings with an Author, in conversation with Alec Lobrano. The event starts at 7:30 pm and will be followed by a book signing; books will…
