Arriving in Marseille the first stop in Provence, we were hungry. Lunch hour was in full swing. We thought we'd get a seat in the restaurant at the hotel, rated by both Michelin and Gault Millau. Bad luck. It was solidly booked. So we reserved for later that...
Recently I prepared berry tarts for a party. Totally old school here goes; creme patisserie-filled sable shell. This kind of dessert is simple yet time-consuming because of fruit preparation. A tasty retro-classic.
Real men don't eat quiche? I don't even know if they're trendy anymore and I don't care. I don't think I'll ever dislike them, simple and delicious they're a comfort food and in my DNA! Pâte brisée (makes one large tart, or about 15 small...
Bahn Mi is the Vietnamese sandwich that captures that nation's delicate flavors combined with remnants of its French colonial past . Below is my home made version. It's a baguette filled with Southeast Asian umami fillings which can include anything...
