Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods. This herb-flecked farmer’s cheese is a classic recipe from Lyon, which is considered the gastronomic capital of France. Cervelle de canut translates literally to “silk-weaver’s brains.
Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods. Hailing from the region of Brittany, which is located on the far edge of northwestern France, these shortbread cookies may appear ordinary, but don’t be fooled by their plain-Jane appearance. These Breton biscuits are special because they rely on cultured butter to flavor them … and that’s it. No vanilla, no citrus zest — just high-quality, salted butter.
Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods. Made from chickpea flour and olive oil, this thin, savory crêpe is best eaten hot, its blistered surface stinging your fingertips, and the crisp edges giving way to a creamy, tender center. Socca is the beloved street food of Nice, and its vendors can be spotted throughout the city, hawking it from carts attached to motorbikes, or sidewalk stands.
Constructed entirely of cookies and icing, gingerbread houses are among the most magical of holiday treats. But for the home baker, embarking on such an intricate project can seem intimidating. Is it possible to build a beautiful biscuit structure from scratch and still have fun? I spoke to Jon Lovitch, New York chef and creator of GingerBread Lane, a collection of over 1,200 edible houses currently on display at the New York Hall of Science.