Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Suprême de Volaille Farcies aux Champignons Sauvages
Here it is – the moment you’ve all been waiting for – another chicken recipe! But, this one is special because it has a French title which automatically… Read More »
Poires Rôties Avec Syrop de Vin Rouge
I could layer cake and butter cream frosting clear up to the top of the Eiffel Tower and it would never look as impressive as a pear roasted… Read More »
Trade your Soul for Sole?
Why is it that simple tasting French food is always the most difficult to prepare? For years I wondered why the classic fish dish, Sole Meunière always commanded… Read More »
Bon Beaune Burgundy
JOKE: What do French wines and French train strikes have in common? PUNCH LINE: They both cost you a lot of money! Okay, that wasn’t funny. But that’s… Read More »
Pain de Mie
I like bread. Do you like bread? We like bread. See Ms. Glaze buy bread. See Ms. Glaze eat bread. See Ms. Glaze finish whole entire loaf of… Read More »
Pierre Hermé Fetish Macarons
Look, it’s over. I’m sorry but I’ve met some one else. What does he have that you don’t? He’s just really sweet. I know you’re really sweet too,… Read More »
How to Talk Like a French Chef
I’m not learning the kind of French I intended to. The other night on one of my days off, I ordered a cocktail at an upscale restaurant that… Read More »
Pho 67 in Paris
If I tell you about this restaurant then you must promise me you won’t go. Seriously. There’s just not enough room for you and me both unless we… Read More »
Guy Savoy: Ah Buh Oui, Uh?
French Expression: Ah buh oui, uh? Meaning: That’s just the way things are. That’s life. Some things will never change. Yesssirrybob. I told you so. Welcome to France…. Read More »
Tarte Aux Noix
I keep telling myself I’m not going to publish another tart recipe but I can’t help it! It’s my “go to” dessert. I whip them up kind of… Read More »
Baking Bread in Conzieu: IT’S ALIVE!!!
This has got to be one of the top ten reasons to quit your day job and become a food blogger: so that you too can get invited… Read More »
Saumons Parfumés Aux Cèdre, Navets à la Nivernaise
That’s a really fancy way of attempting to say: salmon grilled on a cedar plank with glazed turnips, carrots, onions and potatoes. I’m sure some one is bound… Read More »
