Happy Friday (but if you’re like me, all the days seem to be blending into one long week!). Today I’m sharing a recipe that might work for those of you needing to cook from your pantry, fridge and freezer right now. Bonus? It’s vegetarian and easy to make vegan, too! It’s a favourite in our […]
Tag Archives | French Fridays
French Fridays: Hachis Parmentier
Happy (French) Friday! Popping in today to share a piece I worked on for France Today Magazine and Taste of France. Over the past year, I’ve been thrilled to see my work in print in both publications – it’s been a long term goal of mine to be published regularly in print and I couldn’t […]
French Fridays: Mini Gâteau Basque
Gâteau Basque is one of my favourite desserts – it’s definitely not fancy but it’s ever so delicious! I’ve made this countless times over the past few years (the first time using Dorie Greenspan’s recipe in a tiny galley kitchen in a Paris rental apartment) Dorie describes a Gâteau Basque as “a dry cake, but […]
Twelve days of cookies: Langues de Chat
Welcome to Day 6 of The Twelve Days of Cookies! From December 1-12th I’ll post a new cookie (or holiday treat) recipe every day – inspiration for your holiday entertaining or cookie exchanges! The recipes I’m sharing are small batch (each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and […]
French Fridays: Tartinade choco-noisette (Chocolate-Hazelnut Spread)
A certain chocolate-hazelnut spread is ubiquitous at the breakfast table in France (and, I suspect, in many other countries around the world too). Personally, I can’t keep a jar of it in my house because it never makes it to the breakfast table. I have my mother’s sweet tooth to blame for that—when I was […]
French Fridays: Ile Flottante
Photo © Kyla Zanardi Styling by Dara Sutin Floating Islands…. it’s a lovely name for a dessert, isn’t it? It’s even nicer in French – Île Flottante ! This dessert is an easier version of another French classic, œufs à la neige (snow eggs), where spoonfuls of meringue are poached in milk then served floating […]
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