Heidi Richter, Author at

December 20, 2019 Heidi Richter

Salted Chocolate Ganache Tart

Along with winter comes a desire for chocolate. A seasonal pick-me-up from the cold and blustery weather this time of

Main Course Recipes The Classics

October 11, 2019 Heidi Richter

Wild Mushroom Cassoulet with Crispy Sage

Chanterelle and cremini mushrooms are cooked into a hearty ragout and baked with aromatic white beans and herbed bread crumbs in this vegan-friendly cassoulet. This recipe requires advanced preparation – soak the beans the night before. A 3.5 quart braiser pan makes a perfect baking vessel for the cassoulet, however, any oven proof casserole dish will work. If you have never made a bouquet garni, please visit this post.

From the Oven Main Course Recipes

May 31, 2019 Heidi Richter

Roasted Aubergine & Sun Dried Tomato Tagliatelle

Summer is just around the corner, and with it, all the fresh seasonal produce you could ever want. I look

overhead shot of Winter Provençal Soup [Soupe Au Pistou]

Main Course Recipes The Classics

March 5, 2019 Heidi Richter

Provençal Soup [Soupe Au Pistou]

Early March denotes the changing of seasonal tides, the time when we’re all too tempted to believe the old saying,