Start Cooking

Simple Sea Bass with Sauce Vierge

Simple Sea Bass with Sauce Vierge

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 […]

Mousseline de Saumon or Salmon Mousse

Mousseline de Saumon or Salmon Mousse

Adrienne made these lovely menu cards for many of her dinner parties in the late Sixties and Seventies.  As I looked through them I noticed there was a salmon dish that appeared regularly but which Adrienne and I had never made together: Mousseline de Saumon. After a bit of […]

Pissaladière Niçoise

Pissaladière Niçoise

I first had a Pissaladière Niçoise at the restaurant Le Nid d’Aigle, in the mountains above Nice. I loved it and not just because of the picturesque moment captured in the photo!  When I returned (solo) from my escapade I made it  for Adrienne and it became one of our favorites. […]

Fluting Mushrooms on the bidet

Fluting Mushrooms on the bidet

I had never heard of ‘fluting’ mushrooms until  Adrienne’s husband told me this story.  In the late Sixties Adrienne took a series of cooking lessons in Paris with Simca Beck, co-author of Mastering the Art of French Cooking.  One day she taught  Adrienne how to flute […]

Craig Claiborne

“In my next life I want to come back as Adrienne and Martin!”  Craig Claiborne was the food editor and restaurant critic for The NY Times and got to know Adrienne and her husband after repeated meetings at restaurants, on airplanes, in cooking events all […]

Ratatouille in winter

Ratatouille in winter

Making ratatouille in winter may sound perverse but when the ingredients are seasonably available in the summer the last thing you really want to do is spend the afternoon in the kitchen standing over a hot stove.   But now as the days are shorter and the cold […]