I believe that working on several radically different cookbooks at once offers a good opportunity for “cross-fertilization.”
In our endless quest to create the perfect French toast, we tried everything: Using real toast. Using real toast in France. Combing cookbooks and food blogs for the most highly-rated recipes, and then combining the best of each. Along the way we sampled a metric ton of the egg-saturated breakfast favorite, but something was still missing.
We’re thrilled to announce that our favorite butters and “spreads” (what Wikipedia sometimes calls margarines) are back in stock in the Store.
It’s the day after Easter, and that means one thing: all those Easter leftovers. What to do with, to, or at them?
Nicoise, of course, means native to Nice, France, a lovely city in the French Riviera. Its nickname, Nice la Belle, translates in English into the somewhat confusing Nice the Beautiful. Here, we try to do justice to its distinctive culinary style, which features sea food, olives, and anchovies, albeit without the sea food or the anchovies.