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Dorie Greenspan shrimp stuffed zucchini blossoms on eatlivetravelwrite.com

French Fridays with Dorie: shrimp-filled zucchini blossoms

I just happened to have been in the right place, at the right time when searching for ingredients for this week’s French Fridays with Dorie recipe (shrimp-stuffed zucchini squash blossoms, p 186). Also, with the right person. Neil and I just spent over a week in Nérac which is where I was making this dish […]

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Tomatoes provencal from Around my French Table on eatlivetravelwrite.com

French Fridays with Dorie: Tomatoes Provençal

Thankfully this week’s French Fridays with Dorie recipe was an easy one. I can’t complain about being “busy” since I am on vacation (although I neglected to put on my out of office reply in email and have been inundated with what seems like more email in the last week than the past month!) but, […]

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Dorie Greenspan chunky guacamole on eatlivetravelwrite.com

French Fridays with Dorie: Guacamole with Tomatoes and Bell Peppers

Hello all. I thought I had such a great “plan” for this week, mostly because I imagined I would spend many of my 7 hours’ flying to France ticking items off my massive “to do” list. Sadly, this did not happen and I feel like I’ve spent the week since I got here in a […]

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Dorie Greenspan fish with cornichon and caper sauce on eatlivetravelwrite.com

French Fridays with Dorie: Mahi-mahi with capers, cornichons, and brown butter sauce

Yes, it’s another fishy recipe for this week’s French Fridays with Dorie (skate with capers, cornichons, and brown butter sauce, p 291). I’ll admit I didn’t think far enough ahead be able to get skate (most likely this would have required a special trip to the market or ordering it in at my local fishmonger). […]

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Dorie Greenspan crab and avocado salad from Around my French Table on eatlivetravelwrite.com

French Fridays with Dorie: Crab and avocado salad (not ravioli)

Well now. I knew from the get-go that I wouldn’t be able to follow the directions for this week’s French Fridays with Dorie recipe (crab and avocado “ravioli”, p 185). It’s an odd recipe to start with – calling for very finely sliced avocado using a mandoline (which I don’t have and even if I […]

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