To die for.
Whether you're a rookie or an expert with sauces, one staple you won't be able to go without is the bouquet garni, a small bunch of classic French herbs used to infuse many European sauces, stews, and soups — as well as important holiday roasts. I know that they can be bought ready-made, but in my opinion, the notion goes against common sense. Why would you buy them when they are cheaper, Read more
For Easter this year, I decided that rather than serving my usual glazed ham, I'd opt for another meat that's emblematic of the season: lamb. This Sunday, I'll be making navarin d'agneau printanier, a classic French stew of young lamb with springtime vegetables. With its colorful turned vegetables floating in light broth, and the use of lamb shoulder, fresh peas, and sprigs of chervil, this Read more
If you're anything like me, you've got lots of shopping left to do, but little time and a limited budget to work with. That's why, to make both of our lives easier, I've compiled my favorite bargains for under $25. My friend Jaime who loves the grill will be delighted by this classy oil brush and jar set; Katie, always more of a baker than a cook, can use this cookie press; and Steph, who lived Read more
Bouquet Garni A small bunch of herbs that is tied together or placed in a cheesecloth bag. The bundle is used to season and flavor soups, stews, broths, etc. It is removed before the dish is finished/served. There are hundreds of variations, but the most classic bunch consists of parsley, thyme, and bay leaf. The garni may consist of fresh or dried herbs. Source Read more
Along with Spring onions, leeks have been all over the farmers markets. Although they're in season year-round here in California, lately they've been too fresh-looking to pass up. Like scallions, these alliums are long stems of bundled leaf sheaths, but they have a much milder, mellower flavor, making them a favorite even amongst the onion-averse. For more ideas about choosing, caring for, and Read more
