A classic version of stuffing, using French products.
One of the things that I really miss about the U.S. is access to a wide variety of beans. Here in western France, most regular grocery stores only have two types: white (mogette, basically cannellini, though I think they’re a bit larger) and red kidney […]
When most people think about French cooking, they probably think of highly complex dishes with a lot of steps. And that can be true for many, many recipes. However, just because a recipe may seem complicated and has a lot of ingredients, doesn’t mean it’s hard. […]
As I’ve mentioned, I’ve really developed a fondness for leeks (you might even call it an obsession). In addition to using them frequently in soups, I’ve recently discovered their ability to make a savory sauce. I found this when I was looking for ideas for cooking […]