Something to Taste
January 26, 2015

La Tarte à la Raisinée


Kimberly Behr

This markedly flavorful and delicious tart mixes cream with raisinée and egg to make a form of flan. Raisinée is sweet apple or pear juice, or a combination, according to the trees you have, boiled... Read more.

January 8, 2015

Real Roasting Means a Wood Fire

Adapted from The Art of Eating no. 69


Naomi Bossom

Real roasting requires intense, dry radiant heat, ideally from the flames or coals of an open fire, with the meat turning in front of it, one of the best and oldest ways of cooking. (If... Read more.

December 16, 2014

The Cannelés of Bordeaux

From The Art of Eating no. 87

canneles and mold_2

Leah Tinari

During the six months of college that I lived in Paris under the roof of Corentine, my French host mother, she almost always made dessert. She was a skilled cook who worked part-time doing in-home... Read more.

December 3, 2014

Recreating Traditional Balsamic Vinegar in New Mexico

From The Art of Eating no. 93


Angela Smith

On the edge of the Chihuahuan Desert in southern New Mexico, Monticello is listed in most guidebooks as a ghost town. But Steve and Jane Darland’s farm, in this sliver of a green valley, is 50... Read more.

November 20, 2014

Chicken “Roasted” in Butter with Sauternes Sauce

Adapted from The Art of Eating no. 53

Roast Chicken

If you don’t have a crowd coming for Thanksgiving and you don’t want the traditional turkey, consider “roasting” a chicken (or pheasant) in butter in a covered pot on top of the stove. That’s the... Read more.

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