This humble yet elegant potato leek soup is a French classic. It’s simple to make, deeply comforting, and can be enjoyed hot or cold. In fact, when served chilled with cream, it takes on its famous alter ego, vichyssoise. With tender leeks, buttery potatoes, and a silky finish, it’s a recipe that feels timeless. Garnish...Read More
A staple of French bistro cooking, this elegant dish transforms humble leeks into something refined. Often called the “poor man’s asparagus,” leeks become tender, silky, and flavorful when steamed and marinated in a tangy vinaigrette. Unlike boiling, steaming helps preserve their structure while allowing them to soak up the dressing. Serve chilled over a bed...Read More
This simple side dish comes together quickly yet delivers big flavor. The vegetables roast until golden, caramelized, and tender, while the maple–rosemary glaze infuses them with just the right balance of sweetness and depth. Use the measurements as a guide—adjust oil, butter, and seasoning to suit your vegetables and your taste. INGREDIENTS: 4 medium parsnips...Read More
This rustic yet elegant braise layers seasonal vegetables, mushrooms, and chestnuts into a dish with deep, hearty flavors. Inspired by porcini mushrooms foraged near Lake Tahoe one Thanksgiving, it celebrates autumn’s abundance while remaining flexible—substitute mushrooms, omit asparagus, or swap roots as needed. Just don’t omit too many elements, or the dish will lose its...Read More
Look for sunchokes that are relatively uniform in size—ideally about 1 inch in diameter and 1 1/2 to 2 1/2 inches long. Smooth ones without too many knobs are easiest to work with. There’s no need to peel them: their thin skins become tender in cooking and are barely noticeable. Simply soak them in cold...Read More
The term gratin refers to the method of cooking and serving food in a shallow dish with a browned top, often achieved with cheese, butter, or breadcrumbs. While potatoes are the classic base, gratins are endlessly versatile—root vegetables, greens, or even summer produce like tomatoes and eggplant all work beautifully. This variation, named for my...Read More
Celeriac, with its earthy depth and crisp bite, shines in this refreshing salad. Paired with crunchy, tart-sweet apples, the flavors balance beautifully—bright and lively, yet grounded. The recipe is endlessly adaptable: try it with peppery greens, toasted nuts, or raisins, and choose between a tangy vinaigrette or a creamy dressing. However you prepare it, this...Read More
Golden, velvety persimmons transform into a vibrant sauce when paired with the warmth of fresh ginger and a splash of wine. This elegant, slightly sweet-and-tangy condiment is an excellent way to highlight ripe Hachiya persimmons that are too soft to slice. The flavors balance beautifully with chicken, seared fish, or pork chops, making it a...Read More
This Savory Pumpkin and Roasted Garlic Flan is a silky, elegant twist on classic fall flavors. Blending creamy pumpkin with roasted garlic, herbs, and cream, it bakes into a smooth, custardy side that’s both refined and comforting. Perfect for holiday meals, autumn appetizers, or as a vegetarian centerpiece, it brings warmth and sophistication to any...Read More
Peeling and cutting thick, tough-skinned winter squashes can be a real challenge—even for experienced cooks! Here are some practical tips to make the process safer and easier: Removing the stem: Use the back of a sturdy knife or cleaver near the handle, or tap it with a mallet to knock the stem loose. Stabilize the...Read More
