Crispy, browned potatoes topped with delicious smoked salmon and rich, creamy crème fraîche make a brunch your guests won’t soon forget.
Savory cakes are one of the culinary delights I have fallen in love with in France, and I wanted to try my hand at making one here
For the compote, I deferred to my friend Amy, the mastermind behind Lemon Bird Preserves
Havarti’s mellow creaminess knits together a mélange of flavors to create a nutty, earthy dish with a clear message: It’s autumn.
This is a terrific year for apples, and there are literally thousands of them, ripe for the picking.
The sweetness of roasted cauliflower works well with the pungency of goat cheese.
The first time we ever tested this recipe was a couple of years ago, on L’île d’Yeu (a little French island on the Atlantic Ocean near Vendée)…
When we received our tomme de chèvre from the Midi-Pyrénées, we immediately thought of all the green tomatoes still available at the farmers’ market.
Sainte-Maure was soft-spoken, more fragile. He reclined on the couch in his gray fur coat and murmured in his sleep about a salad.
With its many wild herbs, Chartreuse is a perfect match for goat cheese, especially in an afternoon sipper.