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The classic French combination of sweet leeks and salty capers comes together with plenty of butter in this treatment. Even in dried form, tarragon...
Most of my recipes are as simple as possible, but them some, like this wonder, defy my attempts. Tiki-style in that the drink uses multiple rums, b...
A spiced tonic of Caribbean origin, falernum is richly textured, and redolent of clove, lime, and almond. It's quite lovely on its own over ice, bu...
Inspired by the classic Hachis Parmentier, Turkey Parmentier can help you bring new life to Thanksgiving leftovers or just warm the Pot Pie place i...
Whether you cooked some turkey breast (Thanksgiving or just any time) or have some cold cuts, this is a quick great salad. Feel free to improvise a...
On the list of things that I am particular about, spaetzle is written in pen. The pieces should be irregular but many of them should be about an in...
Classic French potato puree (aka American mashed potatoes), creamy with milk and butter, tastes so much richer and more complex with potatoes that ...
As an appetizer or light lunch with a salad, the tahini crostini is another way to celebrate great tahini, delicious whole grape jam, fresh herbs, ...
Rich and fluffy, tahina sauce is great as a sauce or dip.
Sweet and sticky preserved whole grapes rounded out with Massalis need to make it onto your next salad or cheese board or herby crostini.
I love tiramisu and I can never get enough of it. 'Tis the season for pumpkin and pecan desserts so here is a version that marries the two into a ...
Welcome the crisp colder weather with heart-warming classics. Every year I make big pot of choucroute. The variety of meats that are used can var...
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