A cake that is pure comfort and joy. Dense and moist, studded with candied ginger and topped with a honey and apple brandy glaze.
Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and vegetables.
Ready-made gnocchi are a fast cook’s dream. Sauteing them in butter and olive oil sears them in a crispy mantel. A quick and healthy option for dinner.
Endives au Gratin, a classic from Belgium and Northern France. The sweet and slightly salty taste of the Gruyere cheese is a perfect match to the the endives.
Baby spinach, hard boiled eggs, crispy bacon and roasted walnuts dressed with a warm bacon vinaigrette. Satisfying enough for a light lunch or dinner.
A tasty recipe for roasted potatoes Provence style: Leaving the potato skins on is healthy and the Persillade adds zest. Goes well with meat dishes.
Misting vegetables is practiced by 80% of US grocery stores but by only 1% of retailers outside the US. So why do they mist in the US?
A coconut milk-based Thai red curry that is quick, easy, and delicious. Give the pork loin a 10-minute chill in the freezer to make it easier to slice thinly.
A cake, amazingly moist, almost fudgy and sinfully chocolaty. On top of it a breeze to prepare. Key here is to use high-quality baking chocolate.
The mustard soup with bacon and leek is one of the classic Dutch recipes. Instead of Dutch mustard, use equal amounts of whole grain and Dijon mustard.
Another excellent article in the Guardian yesterday: “The study of 19 European countries is published this month in a special issue of the journal Public Health Nutrition. It shows that UK families buy more ultra-processed food than any others in Europe, amounting to 50.7% of the diet. Germany comes second, on 46.2% and then Ireland on 45.9%. “
The famous Moroccan recipe for a spicy marinade and sauce, a mixture of cilantro (fresh coriander leaves), cumin parsley, garlic, paprika, lemon and olive oil.
For this recipe, you can use lima beans, butter beans or fava beans. This cool lemony salad is one of my favorites and quick to prepare.
Peter Mayle passed away on January 18, 2018, at the age of 78. The effect that he has triggered with his book “A Year in Provence” (1989) is remarkable.
A lentil gratin recipe from France, using Puy lentils, smoked sausage and mushrooms. You can make the gratin ahead, just pop it into the oven shortly before.
This recipe for tasty chicken roll-ups is a snap to make and looks impressive enough to serve at a dinner party.
Reminiscing about the sad state of bread in the US, the Boulangerie Frederic Boyer in Sarrians near Avignon came to my mind just the other day. What a stark contrast to what industrialization of the food supply has done to creativity, health and the general well being.
I am always on the lookout for ideas using very ripe bananas. After getting a bit tired of the usual banana bread recipes I tried this delicious one – oatmeal muffins with bananas and chocolate chips.
I have never been fond of beets. To me they always came in jars, tasting like earth and vinegar. Nothing to look forward to. I changed my mind! Beetroot soup is not only eye-catching but delicious too. Add a shot of vodka to it, and have a Borscht experience.
Originally from the Canary Islands, this recipe is now popular all over Spain. It’s used for potatoes (Spanish are consummate potato eaters), roasted vegetables, fish, salads, soups you name it, you got it.