Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Real Women Eat Crustless Quiche: Asparagus & Cheese
Real women eat crustless quiche. If you're wondering what real men eat, there's a very simple answer: whatever is most fattening on the menu plus a side of… Read More »
Eggs
Crustless Asparagus & Cheese Quiche Baked Eggs with Leeks French Style Scrambled Eggs Cheese Soufflé Quiche Loraine with Video Hollandaise Sauce Spanish Potato Tortilla
Festival of Pain
It wasn’t really the Festival of Pain but the Festival de Pain (festival of bread). But I still find it curious that the word ‘pain’, pronounced ‘pahn‘ in… Read More »
In the Soup, Roasted Tomato Soup
The idea of comfort food changes drastically when living 10,000 miles away from home. Burritos, oh lordy, I don't even want to tell you what I'd do for… Read More »
Polenta Cake with Rhubarb Ribbons
This Polenta cake is a sweet throw back to my short lived career as a pastry chef in an Italian restaurant. I was coerced into the job after… Read More »
Prosciutto Wrapped Scallops & Saffron Sweet Potatoes
Scallops are a sweet tasting mild fleshy bivalve that allow for endless recipe variations. They work equally well with both bright citrus flavors and smokey bacon. And somehow… Read More »
Guy Savoy: Life On Board A French Frigate
Working in a French kitchen is like sailing on a French frigate in the 18th century heading out to war. Our code, work hours, and skills are more… Read More »
Shrimp Salad in Puff Boats with Roasted Red & Yellow Tomato Coulis
I only went to the market to buy milk. But I came home with 2 pounds each of red and yellow tomatoes, some pea shoots, buckwheat sprouts, and… Read More »
Grapefruit Glazed Scallops with Roasted Beets and Thyme
Gotta love a fruit that doubles as a bowling ball. And one that sounds equally funny in French (pamplemousse) and English (grapefruit). There’s certainly nothing grape-like about this… Read More »
Spring!
It’s Springtime! And what better time to book a table at the Restaurant Spring in Paris? marinated mackerel garnished with, zucchini blossom and orange sauce I’m sure you’ve… Read More »
Guy Savoy: Tres Soigne
The expression “Très Soigné” is a staple in the French kitchen. Or in any professional kitchen for that matter. Even Marcel tossed it around on the second series… Read More »
Poule au Pot Façon ‘Asiatique’
Thank Heavens for the French language. It sure makes “Chicken In A Pot” sound like something worthy of serving to a king. My Poule au Pot is a… Read More »
