We love to buy fresh clams or cockles at the market and cook them at home, but despite many different methods of purging, we often get gritty ones. We…
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Spinach in béchamel sauce fills this traditional vegetable tart. Because it can be served hot or at room temperature, it would be equally welcome at a Sunday brunch,…
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This veggie-packed quiche is named for one of our favorite marketing interns of all time—she loved its hearty combination of squash and kale, lightly sweetened with maple syrup. Quiche…
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The de rigueur bistro dessert, this simple cream-and-egg pudding is made sublime by the interplay of a warm, crunchy caramelized crust that contrasts with the creamy, cool custard below.…
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The cookbook Septime, La Cave, Clamato, D’une île by Bertrand Grébaut and Théophile Pourriat, with Benoit Cohen is available now. Read more from our visit to the famous Parisian…
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These delicate butter cookies have a crunchy snap and a nutty flavor. A terrific all-purpose cookie, they make an especially fine accompaniment to ice cream. World Food: Paris: Heritage…
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Brittany, next to Normandy, is known for its crepes made from blé noir (“black flour”), or sarrasin (“buckwheat”). Buckwheat has an intense, moody flavor that makes for a great…
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Words by Laura Bradbury and Rebecca Wellman. Photo by Rebecca. Is there anything more French than French onion soup? I think not, and few people do it better than the…
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We took a trip to Annecy, France, and discovered a shop selling tartiflette sandwiches. Soft bread cradled the most cheesy potato, onion, and bacon gratin made with local Reblochon…
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We love to rent the same little house every time we go to Burgundy. The owners Laura Bradbury, is an author and recently published a cookbook! It’s full of French…
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Photo provided by Le Bristol Paris Are you burnt out on making banana bread to pass the time in quarantine? If the answer is yes, we have something fun…
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In Burgundy, we love to stay at Frank and Laura Bradury’s homes near Beaune. When we arrived in Burgundy this summer, we were ready to head to the markets and start cooking rich Burgundy…