Around My French Table: Gerard’s Mustard Tart
I admit that the thought of a “mustard tart” did not make me drool. I like mustard but in very small doses. It seems to be a big flavor bully and makes everything you put it in taste like mustard. But I am participating in “French Fridays with Dorie,...
Off Topic: Granola
I made granola today for two of my favorite kids who are off to college for the first time this year: Jane at University of Vermont and Sam at Purdue. It’s hard to believe they are old enough for this step in their lives, particularly since Jane was the...
Off Topic: Creamy Skillet Penne with Mushrooms and Asparagus
I was thinking about my friend Susan tonight when I made this. She recently told me that she would love a cookbook with easy one-dish meals and lots of vegetarian options. Like us, she is not a vegetarian but would like to eat less meat, and I think there is a growing...
Ad Hoc at Home: Leek Bread Pudding
The base for this recipe is Keller’s brioche that will now be transformed into what is, essentially, an excuse to eat stuffing as a regular side dish, which is a brilliant idea. Maddeningly, Keller tells you you will need 12 cups of brioche cubes for this but...Recent Comments
I made this tonight and it was awesome. I followed the directions precisely. The sauce was perfect and there's plenty…
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…
Cooks illustrated.
Just watched the Cook's Country Video relative to this delightful sounding recipe. In case anyone is interested ... go to…
400 40-45 mins. I want the add on for using my Michigan frozen blueberries cooks country said there's a tweaking…