Adrienne introduced me to this Mock Hollandaise sauce one evening when we were having a simple dinner of grilled scallops and a salad. I love the bright lemony lightness of it. It became my go-to sauce for so many dishes – try it on trout…
Pierre Wynants, former chef at Comme chez Soi restaurant in Brussels, is a dear friend of Adrienne’s and I share his recipe for Scallops in Sabayon Sauce from the book, Cooking with Adrienne, during the Food For Thought 2017 campaign in his honor. The name…
My husband makes the mayonnaise in our house and that’s why it is called Michael’s Mayonnaise! He makes it for no other reason but that he likes making it and it tastes so good! He started out using the recipe in Mastering French Cooking because…
The Troisgros brothers have a great affinity for using vinegar in their cooking and Adrienne took that to heart. This wonderfully simple Troisgros Tomato Vinaigrette is more sauce than emulsion and is perfect on Sea Bass or to dress up any simply cooked fish. You…
Many experienced home chefs cringe at the thought of making a beurre blanc sauce, as I did. The first time I made it I didn’t have Adrienne by my side coaching me, I was on my own in my kitchen in New Jersey. Adrienne and…
This Endive Salad with blue cheese dressing is the perfect pairing of the sharpness of endive with the creamy richness of the dressing. In fact you could use the dressing with most firm crunchy lettuces like cobb or romaine. I find so many uses for…
I recently had to replace my copy of Mastering The Art of French Cooking because the spine had split and the pages were falling out. While flipping through my shiny new copy I came across a sauce Adrienne and I had never made:…
We all know we should be eating more fish. Especially after the holidays most of us are feeling a bit over indulged. But many people feel that cooking fish can be troublesome: there is the smell, and the bones and the not overcooking it. And…
