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Fishing for compliments: Home-made Anchovies
Marinating fish is no big deal, actually, you only need to know some basic rules.
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Parfait, in French, means perfect
For your next party: Prepare a "Parfait de foies de volaille" that will bring about the "Ah's" and "Oh's" of your peers and plenty of demands for the recipe! All you need is a food blender.
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You say tomato, I say tomates (farcies)!
Summer times are tomato times, at least in Europe where the "paradise apples", as the Austrians say, are really good only between June and late August. But then they're really good - and you can create...
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This was summer…
From the shores of Normandy to the Bavarian Alps, from the splendour of the Côte d'Azur to the woody canyons of Ardèche: Life could be worse...
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Fighting the holiday speck…
In the past four weeks of fancy summer holidays, my Body-Mass-Index has shot up from 25 to over 27. So I switch to the leaner, greener, cleaner stuff for some time, alas, but the French greengrocers...
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mushroom fairytales of early fall
On the markets of Paris, chanterelles are sold under the name girolles and both are quite different kinds of mushroom. The latter are firm and fleshy with thick stems, almost golden and snow-white on...
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France meets Maghreb – or is it Turkey?
I owe this recipe to an excellent Turkish restaurant that I used to visit when I was living in Berlin many years ago. The place, called “Merhaba” (meaning something like “Hi, there!”), makes the...
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Ok, that’s not French, but…
Ah! A real Vietnamese Bobun: If you really want to go for it, plan well ahead because a full afternoon filled with preparations will pass by.
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United Parcel Service
I like wrapping, rolling, packaging food - it brings love and elegance to your table. Here, beetroot leaves make a perfect coating for fish fillets topped with mushroom duxelles. Just excellent!
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