Tag: French | Apartment Therapy

Bell'occhio: San Francisco and Online

Hidden away down a tiny side street in the middle of San Francisco, Bell'occhio is a sweet jewel box of a shop, chock full of odd and eclectic bits this-and-that. There's plenty of unique things he...

Word of Mouth: Brandade

Brandade noun: Originating from the south-central French regions of Languedoc and Provence, brandade is a simple, yet hearty spread made of salt cod, olive oil, and milk. Sometimes garlic or potatoes ...

Cool Summer Soup: Vichyssoise

When the temperature goes up, this is one of my favorite soups to make. Easy and economical, it is wonderful when served chilled, but it has a split personality - it can also be served hot!...

Word of Mouth: Cassoulet

Cassoulet (cass-oo-lay'), noun: A traditional French "casserole" with origins in the southwestern Languedoc region and usually containing white beans and several kinds of meat. In our always humble o...

How To Prepare and Serve Raclette

Raclette is a firm, pungent cheese from Switzerland that is the center of a popular winter social event in the Alpine parts of Europe. The cheese is made of cow's milk and is salty, and can come in v...

Recipe Review: Baguettes from Local Breads by Daniel Leader

We had a free afternoon this past weekend and thought we'd try out the baguette recipe from Local Breads, Daniel Leader's latest book on bread baking. Leader says that he didn't include this recipe i...

French Table Treasures from The Blissful

The post below from Kristin made us sigh for French flea market treasures. It would be so nice to roam French flea markets and find small treasures to make our kitchens more beautiful. Fortunately for...

Cooking By Feel: French Ingredients and Flavors

French cuisine is perhaps the one kind of cooking where almost all of us feel uncomfortable off-roading it without a recipe. Julia Child, Jacques Pepin and other chefs of the last fifty years have pu...

Word of Mouth: Mirepoix

Mirepoix (mirh-pwah) noun. In French cooking, a mix of carrots, onions, and celery, usually finely diced, and used as the seasoning base for a meat dish or sauce. A mirepoix is often the only season...