Fresh Pea Soup

Spring time brings a plethora of lovely vegetables! Asparagus has been rolling in at the farmers market over the past month, and so have the glorious morels that we made into a Soufflé last week, and finally, the farmer with a cooler full of fresh peas arrived last weekend! I couldn’t help buying a pound…

Butternut Squash Risotto – A Meal for my Mother

I love to visit my parents and cook them a great meal! And what better excuse than Mother’s Day? How about your mom’s birthday? My mom’s happens to always fall on or around Mother’s Day. I always ask her what she wants me to cook for her, she always tells me to surprise her. This…

Buttered Naan

Naan! Naan is so delicious! I add garam masala to vegetable soups just so I have an excuse to make some to go along with them! Try my Curried Sweet Potato and Carrot Soup to go along with this! Although naan container yeast and baking powder, it is a flatbread of sorts, so the rise…

Clotted Cream and Butter

Clotted cream is not something you come across frequently in America. I have only been served clotted cream once, and it was during a High Tea at an Alice in Wonderland themed tea room in New York. Clotted cream is delicious, but rather pricey! Luckily for us all, it is incredibly easy to make!  All…

London – The High Tea

My garden is in bloom and I have been itching to have a tea party since I came home from London! The garden High Tea is really a perfect combination of some of my favorite things in the world! I love to dress up, I love to have an excuse to bake up half a…

Almond Pithiviers with Rum-Infused Prunes – with Puff Pastry Recipe

I have had a decade and a half long obsession with Almond Croissants. When I lived in New York, I ran from one French bakery to another surveying the croissants. La Bergamote in Chelsea have the best twice baked beauties! They have always been this mythical pastry that I could never quite make myself. I have…

Cannelés Bordelais

These delightful little pastries seem so simple! There is no filling, no topping, no glaze. However, they manage to have a deliciously chewy and crispy outside with a creamy center. How do you achieve that without a filling? Cannelés are Nico’s favorite treat so I spent a solid few weeks and 3-4 gallons of milk trying…

Catfish Meunière with Capers

I love capers, especially when paired with butter, lemon, and a fresh piece of fish. This feels like a quintessentially French recipe to me, especially since I use the exact same sauce for my scallop dish. Trout Meunière is found on every classic New Orleans dinner menu that I saw, so I figured it was fair…