Braised lettuce? It seems like every blog is raving about braised or roasted lettuce. I have to admit that I have been tempted and then seriously disappointed with the taste and texture of the end result! But I recently came across one recipe for braised…
I love serving this raw and roasted summer salad as a starter for an informal lunch or brunch as I did last summer when we were allowed to have friends over in the garden. The memory of that lunch basking in the warmth of the…
When I first tasted an apple Tarte Tatin at the Auberge du Chasseur near Lausanne Switzerland I fell in love and proceeded to learn to make this simple yet sublime caramelized apple dessert. Over the years I substituted the apple for pears, peaches and even…
If you’ve never pickled anything before you are in for a treat with these quick and easy Lime Pickled Red Onions. It takes no time to prep and they are ready to serve in 30 minutes. In addition to spicing up salads you will find…
I discovered Carrots à la Fermière, or Farmers Carrots, in ‘The Monet Cookbook, Recipes from Giverny’. This very simple and delicious way of cooking carrots creates a lovely sauce with hardly any effort and the carrots remain firm not mushy even though they cook in…
As the sorrel patch in my garden produces its second or third growth I am reminded of the first time I made sorrel soup with Adrienne. We cut mountains of sorrel in the morning and sat together at the kitchen table stripping out the thick…
What to do with all those zucchini, eggplants and tomatoes that are spilling out of the garden? Make Vegetables al Forno, a recipe from the book Cooking with Adrienne!! I am sharing it during the Food For Thought campaign because I believe food connects us…
In August and September, when the tomatoes are abundant, we gorge ourselves on this Summer Tomato Salad because we know that the time for eating it at its best is finite. The salad epitomizes the best things of summer – the warmth of the sun, the…
This take on guacamole with summer veggies is a wonderful way to serve fresh summer vegetables with very little effort. It comes by way of Le Bistrot des Halles in Paris, a traditional restaurant located near the old food market in ‘the belly of Paris’. …
This is a quickie version of the Tomate Provençal recipe from Cooking with Adrienne, Volume I. If you are like me, towards the end of winter you are bored with root vegetables and the bounty of summer is a long way off. But you can brighten…
