This week I shared a peek into the Toulouse kitchen of Sandrine Follère, a French painter and sculptor, who welcomed me into her home with a beautiful and improvised lunch that capitalized on the delicious ingredients that the south of France offers.
As Sandrine is an accomplished and experienced artist, I was curious how her art affects her cooking, and vice versa. I asked her about this and here’s what she said.
The angle: A recipe is more than the sum of its ingredients — let flavor guide your menu tonight.
Recipes for right now: Peach and Blackberry Compote, Tea-Smoked Salmon, Saffron Risotto with Scallops, Korean Beef Noodle Stir Fry, Sweet Potato and Black Bean Empanadas, Buffalo Mozzarella and Pickled Fennel, Millionaire Bars
Who would enjoy this book? Anyone bored of their nightly dinner routine and in need of some fresh inspiration
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I hope you’ve got plans to be in the kitchen this weekend, because we have many new recipes for you to try at home. It’s fun that a good chunk of the recipes this week were requested for Reader Request Week, including a whole wheat banana bread, caramel coffee syrup, and a tasty treat for your dog – oh my! If you’re looking to spend some time outside with the grill this weekend, try our eggplant burgers with halloumi cheese or the grilled packet potatoes (just like camping!). As always, happy eating.
I don’t know about you, but during the summer I find myself mixing fresh herbs into just about everything. They’re more or less available year around, but there’s something about using them in the summertime that just feels, well, right. They make meals feel fresher, lighter and all around tastier.
This summer, go beyond basil and mint and branch out into some herbs that perhaps aren’t used as often. Here are my five favorites.
If the thought of turning on your oven this summer makes you cringe, head outside and fire up the grill instead. From salad to seafood, must-have juicy burgers and rotisserie chicken, even pizza and dessert, here’s 15 delicious dinners (and desserts!) you’ve got to try this summer.
I don’t travel as much as I’d like to, but in a small way I explore the world through my city’s endless array of international grocery stores. Which is how I found myself in a hole-in-the-wall Russian market the other day. Hardly anything was in English, but I asked the owner for tips and picked out a few foods to try. My favorite discovery from this little adventure? Tkemali.
Eating anything from a packet of foil off the grill brings back fond memories of camping with my grandpa Ted. We made everything from trout fresh out of the stream, to a tortilla chip version of Frito Pie with a can of bonfire-hot canned chili. Of course, it’s a fun presentation, but grilling in foil is also a super efficient way to cook. You can parse out servings, keep flavors distinct (go ahead and grill fish at the same time!), and leftovers are take-to-work ready.
