For all the years of cooking, making chicken curry remains to be one which I haven’t quite mastered. It doesn’t matter what recipe I follow, the…
The Sour cherry crostata by Ruth Reichl looks appealing. A few months ago, Diane posted a similar crostata and commented that the crust was difficult to…
breakfast/ foundation recipe/ Fry/ my favorites/ Salad/ Simmer/ Toss/ Yeast bread/ Yotam Ottolenghi
Sabich | Stuffed into Pita
I received two books as gifts recently: Jerusalem by Yotam Ottolenghi and Israeli Soul by Michael Solomonov. These are exceptional cookbooks with a strong sense of…
I haven’t met a galette that I don’t like —either making or tasting. Making galette can’t be easier because you can throw perfection out the window.…
Berry/ classics/ Cream/ dessert/ Dorie Greenspan/ foundation recipe/ Fruit/ my favorites
Classic Fruit Tart | Pâte Sablée Dough Updated
A classic fruit tart is irresistible. It would stop me on my track wherever and whenever I see one. Fresh berries, cherry, peach, pear or…
This is David Lebovitz’s version in My Paris Kitchen of the classic coq au vin. Its rich dark sauce is made and thickened with chocolate. Yes,…
This is the season of cookies making – and giving. I make these special macarons once a year for friends whom I don’t get to know…