FOODIE

Salade de carottes râpées, or grated carrot salad, would be near the top of my list of the top five National Dishes of France. It's all over. It's on many café and bistro menus, charcuteries sell it by the kilo, and supermarkets sell it in rectangular containers, ready to go, which office workers and others enjoy for a quick lunch. My French partner, Romain, makes an excellent version of this salad. It is not difficult to prepare. All you need is a bunch of fresh carrots, some dressing ingredients, and a little time to grate the carrots. I resist the temptation to add other ingredients to this French classic, though if you have some beets, grate them in raw (or use all beets to make this salad), but as a Californian, I'll admit to occasionally tossing in cubes of avocado at the last minute. But, as a Frenchman, Romain prefers to keep things simple. And, as a recipe writer, I appreciate the fact that French cooks and recipes in France frequently call for ambiguous quantities

Tartiflette is a French dish I've never made. It's one of those things you eat after a day of skiing down alps, which I did once with a family of expert skiers, only to realize too late that my intermediate-level skiing couldn't compete with my friends, who pointed their skis straight down the top of the alps and took off. I tried my hardest to keep up, but despite the breathtaking scenery, I realized my skills were better in the kitchen than on the slopes, especially when compared to a French family of élite-level skiers. If you go to street fairs, markets, or village festivals in France, you'll find it made in huge vats and sold in barquettes (containers) for people to take home and reheat, or to enjoy at communal wooden tables with glasses of crisp Savoie white wine. Tartiflette, on the other hand, is simple to prepare at home. And when I saw a recipe in Chez Lesley, my friend Lesley Chesterman's fantastic new cookbook, I decided it was time to make it. Lesley wo

During the summer, you'll find me on my hands and knees at outdoor flea markets and brocantes, searching through boxes jam-packed with stuff, because you never know what you'll find. I'm especially interested in finding vintage French baking items, though I've learned that all those pretty little tin tart molds are better left to clutter someone else's kitchen drawers. I have to leave those kinds of treasures behind because I can't use them for sharing recipes because I'm guessing not many of you have a set of 8 to 10 French mini barquette molds. While I've had to restrain myself from purchasing mini tart pans and savarin rings, ceramic kugelhof molds (the first time I found one, I was overjoyed, but later trips to flea markets revealed that they're pretty common...and cheap), various small, brightly-colored kitchen appliances from the 1950s and small cordial glasses, I realized that once you have a set, Despite the fact that it has never stopped me

In the winter, we frequently look to the tropics for our fruit fix. Bananas are the most popular fruit in America, and they're popular all over the world. I'm content with oranges, grapefruits, and chocolate  but every now and then it's nice to mix things up, and I'll grab a pineapple, some kiwifruits, a few avocados, or a bunch of bananas when I go grocery shopping. While I was waiting for my yellow bananas to ripen, I came across these red bananas at the market a few days later. I adore red bananas, which have a stronger flavor than yellow bananas but are difficult to find in France and elsewhere. So I grabbed the bunch as soon as I saw it, and placed them in my fruit bowl to see who would ripen first. XEM THÊM :  Dàn đề 6 số | Hướng dẫn cách lập dàn đề 6 số chuẩn nhất Speaking of differences, I have a low-fat Banana Chocolate Chip Upside Down Cake on the site, but I wanted to do a skillet version. I also wanted to experiment with cereal grains, a whole grain flour t

When I was in Rhode Island recently, blueberries were just about to burst forth, and I was fortunate to find some of the early, inky-colored orbs. Because I grew up in New England, I have a special fondness for blueberries, which are rather scarce in Paris* (when available, they're sold in small barquettes with a few dozen berries in them), so I get my fill during summer trips to the East Coast. While blueberries are delicious when combined with other summer fruits such as nectarines, peaches, apricots, and plums, it's especially satisfying to get a big, solid wallop of berries in each spoonful. So, rather than having them play a supporting role, I sometimes pack them in and use them on their own. Despite the fact that they're no slouch in that department either. XEM THÊM :  Song thủ lô khung 3 ngày – Dự đoán xổ số miền bắc Drop biscuits are easier to work with than traditional biscuits because there's no rolling out; just mix it up and drop it on. They're more cru

    This recipe always seems to come up when I mention "Chocolate Chip Cookies." I've been making chocolate chip cookies my entire life and am always excited to try new ones. I've made them with various flours, various types (and sizes) of chocolate, some with nuts (or cocoa nibs), and some without. The salt in chocolate chip cookies may be in the butter or sprinkled on top in some cases. Or they could have a double dose of chocolate in them. XEM THÊM :  Hướng dẫn nuôi dàn đề 36 số bất bại siêu chuẩn lời đậm But I haven't done much messing with the butter because it's one of the non-negotiables in chocolate chip cookies for me. But when I discovered tahini, my devotion to butter was called into question. You (and I) can relax because, while these chocolate chip cookies do contain butter, they also contain sesame paste, a common ingredient in Middle Eastern cooking that I always keep on hand. So, despite the fact that I thought I'd done everything a man co