A classic aioli starts with pounding garlic with a mortar and pestle until the cloves nearly dissolve to a soft, pungent paste, then dribbling in… A French omelet is iconic, and making a perfect one is often held up as the test of a French chef’s skill. Fluffy in the… I learned how to make an egg yolk shakshuka from Mourad Lahlou, the famous San Francisco chef originally from Morocco. As Mourad sees it, the… Clafoutis are custardy baked pancakes traditionally filled with sweet cherries and served for dessert. When my mother made them when we were in France, she…
Easy Eggs with Aioli Dinner
Tahini Omelet Recipe
Simple Egg Yolk Shakshuka
Sweet Pepper and Cheddar Clafouti
French Cuisine
Phyllo-Wrapped Brie with Hot Honey and Anchovies
I have an unhealthy relationship with baked Brie. I cannot resist its gorgeous melted siren song, usually eating far more than my fair share of a dish that is, in theory, put out as a party snack for everyone to enjoy. Of course the obvious solution is just to bake up more of it. So…
Savory Gruyère Bread with Ham
In France, savory loaf breads like this one are called cakes salés. They are the kind of thing someone might bake up to serve as an hors d’oeuvre, thinly sliced and served either naked or topped with even more cheese or ham, crostini-style. These cakes feel a bit like gougères in their deep cheesiness, except…
