This recipe for Kubaneh Bread – Yemeni Pull-Apart Rolls – is not from the Cooking with Adrienne book but I am sharing it for the Food For Thought campaign. First, because I know Adrienne would love it and second, I thought it would be the perfect thing to…
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…
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…
Amaze your friends with this easy and delish recipe for homemade hummus. I never knew how easy it was to make homemade hummus but if I had known how much better it tastes than any store bought version I would have been making it years…
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…
To support the Food For Thought 2017 fundraising campaign for FTD dementia, here is one of Adrienne’s favorite summertime recipes – Pasta, Pesto and Shellfish – from the book Cooking with Adrienne. Do you know someone who is caring for a dementia patient? Many caregivers…
The Cooking With Adrienne Blog will be devoted to the Food For Thought (#FFT) campaign from 25th September to 9th October. The #FFT campaign is raising awareness and funding a cure for Adrienne’s Dementia – Frontotemporal Degeneration. Please help us #EndFTD Dementia! Support Food For Thought…
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…
Easy Blueberry Polenta Cake is a lovely alternative to the traditional dessert. The polenta gives it a nutty taste and is lighter than you would expect.
Adrienne gave me Rose Levy Beranbaum’s Pie and Pastry Bible for Christmas one year and afterwards I abandoned all other recipes for flaky tart pastry. This recipe takes all the guesswork out of making pastry and, though the process is a bit unusual, it requires…
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…
The term chiffonade means to slice something into narrow ribbons, the way you would slice cabbage to make coleslaw. This video will show you how to quickly chiffonade any leafy vegetable or herb into narrow ribbons. The example I show in the video is with…
Adrienne made lovely menu cards by hand for many of her dinner parties in the late Sixties and Seventies. As I looked through them I noticed there was a dish that appeared regularly but which Adrienne and I had never made together: Mousseline de Saumon. After a bit of digging through…
The original recipe for Lemon Rosemary Chicken and Potatoes came from Ed Giobbi, author of Italian Family Cooking, and appeared in House & Garden Magazine in the early Seventies. It called for using rosemary branches but during the braise the needles dispersed into the sauce and…
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’. …
I love the smell of basil particularly in the middle of winter when I am yearning for the bounty of summer. That’s why I always make a huge batch of pesto in the summer to freeze so that I can make this Pasta, Pesto 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…
Here is the first in a series of simple videos with tips and tricks I learned from Adrienne! Knife Skills: Chopping & Mincing Onions Quickly chopping or mincing onions is a task you do over and over in the kitchen. This video shows you…
Based on a Nigella Lawson recipe this easy to make delicious Blueberry Polenta Upside-Down cake can be made with other berries or fruit, but I think the blueberries are just so gorgeous! And because it uses polenta it is gluten free! I often make this…
Cooking with Adrienne in addition to being a cookbook, is also the amazing, often hilarious, story of a woman who became the American doyenne of French cuisine from the Sixties through the Nineties. Her recipes were based on the food coming out of the kitchens…
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:…
One of Adrienne’s favorite chefs, Michel Guérard, is interviewed by Time Magazine, 40 years after he first appeared on the cover. Adrienne first tasted his food five years prior to that…she always was ahead of the curve! He shares his current thoughts about haute cuisine,…
Everyone has a recipe for ratatouille or a similar type of long slow braised vegetable dish. The one big difference is that in Adrienne’s Ratatouille recipe each vegetable is sautéed separately because each one has different properties. The zucchini is full of water which it…
Everything in its Place ~ Mis en Place The French term mis en place (pronounced MEEZ ahn plahs) comes from professional kitchens and refers to the process of getting everything ready to cook. Home cooks can take a page from the pros here because, although it…
Michel Guerard’s recipe for a delicious and easy warm tomato tart is the perfect way to use up the last of the summer tomatoes and basil. Adrienne loved Michel’s food and loved tomatoes – so this is a match made in heaven! I think plum…
Ever since they started travelling to France, Adrienne had wanted a kitchen to cook the food she was drooling over in every market they visited. Marché Forville was about to become her destination food market. In the USA in the late seventies it was still…
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…
On one of my first trips to France with Adrienne and Martin in the early Nineties, we literally had champagne and foie gras at almost every meal! Admittedly we were in the Champagne region for the first few days and then in Aquitaine but it…
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…
