Author: Kris
-
Winter Vegetable Tian with Walnut Salsa
A tian, technically speaking, is any casserole cooked in an earthenware vessel by the same name. But the term is more commonly used these days to describe a layered vegetable dish that’s been browned on top (gratinéed). In the summer months, you’ll often see tians made with eggplant, tomato, zucchini and other types of summer…
-
Potato Leek Soup with Salt & Vinegar Crispy Kale
When the thermometer dips, it means soup season is upon us. It’s the perfect time to have a pot of something delicious simmering away on the stove — nothing’s more satisfying, except maybe a beautiful loaf of bread. Potato leek soup, known in France as potage Parmentier, is a classic recipe made with just a…
-
Chocolate Cherry Sourdough Fougasse
When I was a wee one, I would have my mom cut off the crusts of my bread. Like most children, I wouldn’t even consider taking a bite of my lunch if any remnants of brown remained around the edge of my sandwich, I’d discard the fat ends of pizza, and wouldn’t come within 15…
-
Spring-Inspired Pissaladière
This spring-inspired pissaladière puts a modern fresh spin on a classic French dish. It’s the best of both worlds.
-
Choux à la Crème with Blood Orange Whipped Cream
Nothing says I love you like a sweet treat from a loved one’s home kitchen. With Valentine’s day around the corner, seasonal Choux à la Crème are a surefire way to show a special someone just how much you love them while also ticking off the essential V-day holiday chocolate box. Choux à la Crème,…