Showing posts with label Jacques Pepin. Show all posts
Showing posts with label Jacques Pepin. Show all posts
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I love coming across a dish I've never heard of. More than that, I love cooking a recipe from another country and having my house come a...
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Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. - George ...
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"From morning till night, sounds drift from the kitchen, most of them familiar and comforting....On days when warmth is the most import...
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Kramer: A hot bowl of mulligatawny would hit the spot. Elaine: Mulligatawny? Kramer: Yes, it's a delightful Hindu concoction simmered to...
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SUN DRIED TOMATO AND ROASTED PUMPKIN SEED PESTO Ingredients ½ c pumpkin seeds 1 tsp sea salt ¾ c grated Parmesan cheese 1 c sun dried t... -
ROAST GOOSE Ingredients 1 goose (4.5 kg/10 lb) sea salt freshly cracked pepper 5 freshly ground allspice berries apple sausage stuffing (r...
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If you asked me, say, three weeks ago if I would make you a roast chicken you would have been laughed at. Nothing personal. It just had no p...
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First off, some history. The Chinese associate the apricot with education and medicine. Interesting. According to English folklore, it's...
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Let’s talk about starch, baby. Let’s talk about you and me. Let’s talk about all the good things and the bad things that beans can be. Let’s...
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OK, first off, I love sautéed greens—let’s just get that out of the way. I look like a meat and potatos guy but when left to my own devices,...
