Coupétade
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French Friday’s with Dorie Baked up like breakfast. Dorie says it is dessert. Editor mistake? Why should I argue?
French Friday’s with Dorie Baked up like breakfast. Dorie says it is dessert. Editor mistake? Why should I argue?
Chard Pancakes with Soft-Boiled Egg. In addition to it being Friday someone somewhere has also declared today “Food Revolution Day”.
Give me a glass or two of wine and a slice of of this “Back of the Card” Cheese and Olive Bread by Dorie Greenspan.
Socca is a thin, unleavened flat pancake type bread made from chickpea flour. It is a ubiquitous street food along the Mediterranean coast.
Inspired by the Persian dessert “faloodeh” this Rhubarb Rose Sorbet with Pistachios and Black Cherry syrup is by Trevor Kensey.
The Grilled Swordfish shines with perfect flavoring and ‘sauce’ of rosemary, lemons, capers, piment d’espelette, olive oil.
Baby Bok Choy en Papillote, a wonderful way to cook what those bok choy minis you have seen in the produce case at Trader Joes.
Spicy Roasted Cauliflower may bring even the most finicky of vegetable eaters around. Enjoy as a side or even a main course.
Trevor of Sis Boom Blog offers up haikus to tribute this week’s French Friday with Dorie Greenspan treat: Visitandine Strawberry Shortcakes
This Quiche Maraichère recipe by Dorie Greenspan is anything but ordinary.
This vegetable barley soup is flavored with turmeric and garam masala which aren’t especially Indian but the flavors will suggest.
With the word & tartines; all you need is a slice of bread to make bistro worthy dishes from what is on hand. This is all they do at Paris.
Aperol’s bitter orange complexity is a natural foil for tequila. The Aperol Tequila Swizzle is a great choice.
Evidently some Parisian restaurant calls it “The Lunch Special”
Even while just reading this recipe I could tell these Scallop and Onion Tarte Fines would be unremarkable.
Greek tzadziki is finding its way into more uses but it is never more perfect than as an accompaniment to these delicious zucchini fritters
You don’t need to be dining at Yves Camdeborde’s Le Comptoir to enjoy these Ahi Tuna Pizzas with Mozzarella and Basil.