Recipe
Susan Pinkard: French Food History Savante
Roasted Rack of Lamb with Bitter Orange Deglazing Sauce — My standby this Thanksgiving for a small crowd.
Susan Pinkard: French Food History Savante
If you’re like me, you love beets. They’re all over restaurant menus lately, which is great. Though delicious and simply done, I find ordering them underwhelming. After all — they’re really easy to make at home, and they keep for ages. I’ve gotten my wife eating them, and probably do so 2 or 3 times [...]
Recipe from the Early-Modern French Kitchen: Monkfish
Now, I love monkfish. If you’ve never tried it, think delicate, and very much like lobster. Personally, I prefer it to lobster. After seeing Susan’s adaptation of this La Varenne preparation, I know how I’ll be cooking it next time I pick some up.
The Surprising Provenance of French Champagne
Nothing is more French than sparkling champagne, you say? Well, not exactly. Although the wine itself comes from the province of Champagne, just to the east of Paris, the idea that a glass of champagne is supposed to be bubbly is not itself French in origin. In fact, it’s English.
Hollandaise Sauce Made Easy – from a 17th-Century Kitchen
“I can’t make hollandaise sauce—it’s too hard.” No single recipe epitomizes everything people love and fear about French cuisine more fully than hollandaise sauce. Not to worry. Hollandaise itself descends directly from one of the oldest and most celebrated recipes in the history of French cuisine and, in its original form, it is not nearly as intimidating as cooks now find it.
