Cooking the Classics
Passion fruit, pavlova, a little light larceny
Thursday, November 8th, 2012I don’t know much about pavlova or passion fruit, but luckily I’ve got friends in the right places. Or, rather, I should say born in the right places: Australia and New Zealand. So when my dad decided to make a pavlova to celebrate his birthday a few weeks ago, I contacted my friends Katia and [...]
Rue de Loo
Tuesday, August 14th, 2012One of the first things I bought for our new apartment was the picture. It’s a photo of Julia Child in her kitchen in Paris, and I wanted to hang it in my own. By now, Julia’s story has become the stuff of bestselling memoirs and blockbuster films. But those of us who love Julia are each [...]
Daube
Tuesday, November 16th, 2010A few weeks ago, we went to Provence for the weekend. I’d never been there in the autumn (or winter, or spring, for that matter) but after five summer vacations there, I thought I knew the region: sunshine, blue skies, warm temps (or at least warmer and sunnier than Paris, right?). Emit hollow laugh here. [...]
Boeuf Bourguignon, the spend-less-time-inside method
Monday, March 16th, 2009It’s a heartbreakingly gorgeous day here in Paris, mes amis, as evidenced by the photo above, which I snapped just this very morning. Look at that sky! The sun! And, of course, I still pinch myself every time I see that steel tower… I should be outside right now, soaking up some late afternoon sunshine. [...]
From Provence: Soupe au pistou
Monday, August 25th, 2008I love many things about Provence, but my favorite is (surprise, surprise) the food. Many writers have made their fortunes describing the sun-drenched region and its bounty, so I’ll skip the lavish praise. (For the record, however, my current favorite Provencal cookbook is Patricia Wells: At Home in Provence.) But during a recent few days there, [...]
Soup’s on (and on, and on…)
Wednesday, January 9th, 2008I made ribollita on Sunday, with a recipe from Lidia’s Italian-American Kitchen. It’s hearty, filled with winter vegetables — kale, swiss chard, cabbage, potatoes — and fortified with white beans and bread… and I’ve been eating it every day since I made it. (Why, yes! I am having another single week — how did you guess?) [...]
Stir crazy
Tuesday, December 11th, 2007Regular readers may recall my dismay (read: irritation) at the tedium of creating a stock of wholesome Deceptively Delicious vegetable purees, so that they’re always on hand. When on earth would I use these purees? I wondered.