I’d make a big batch of it and have enough for lunches (or work-from-home lunches for me!) to last the whole week.

I don’t have to pack school lunches these days, with one off in college and the other daughter gets lunch provided at school, but I DO remember those days!

So if you are still “in the thick of it!”, here’s a playlist of some of my favorite Back-to-School Lunch videos! Hopefully you’ll find some new ideas to help you push through!

The Secret To a Great-Tasting Tomato Soup

• The secret to getting the best flavor is to roast the vegetables first! It brings out all their flavors and will give your soup more complex flavors.

• The vegetables should be cut to be roughly the same size so they roast at the same rate

• You’ll also roast them at 450F. The high temperature will concentrate their flavor and make them cook up quickly too! In under 15 minutes, typically

• You’ll know when they are done when the tomatoes blister and start to release their juices and the onions are caramelized and translucent.

Packaging up The Soup for Work or School

• As a Mom, who has packed school lunches for over 13 years, I can say I’ve tried just about every Thermos under the sun!

• And these MAXSO 2 Pack Vacuum-Insulated Food Jars are the best! They come 2 to a box, one in each size. (This link goes to Amazon, where I am compensated on products sold at no additional cost to the consumer)

• They have a wonderful little cup you can use as a bowl, and they also come with a foldable spoon and a spork!

• The best part is that they keep food cold or hot for 24 hours!

Leave a comment

A vegetable Tian makes a great side dish for Grilled Chicken, Roast Chicken, Beef Tenderloin, or Lamb Chops. It’s also great the next day, served cold!

It’s also such a fun recipe to make, and placing the vegetables just right becomes practically meditative!

GET RECIPE

What’s The Difference Between Ratatouille and a Tian?

• A Tian, like its cousin the ratatouille, originates in the region of Provence, in Southern France.

• They both call for tomatoes, zucchini, eggplant, and sometimes yellow neck squash. But the difference between the two lies in the cooking method.

• Traditionally, ratatouille is simmered on the cooktop, whereas a tian is roasted in the oven.

• I love them both, but I can not help being seduced by the beauty of a tian! The sliced vegetables, in a dizzying pattern, create a real “WOW” factor, making it ideal for entertaining!

• A fluted ceramic quiche dish works perfectly for a Tian, because the fluting helps to keep the vegetables in place.

How To Slice The Vegetables Perfectly

The best way to get this type of precision is with a Mandoline. Personally, I’ve tried a lot of models of this intimidating kitchen gadget, and I must say the easiest, safest model I’ve tried is, hands down, the OXO Mandoline.

It’s worth the extra money for the features it provides! And you can use it for my Gratin Dauphinois and Potatoes Anna recipe too.

My Ratatouille Recipe

You can find my ratatouille recipe in my new cookbook! I love this recipe because it’s equally good served hot or cold, and delicious thrown into an omelet the next day!

BUY BOOK HERE

It’s typically served for breakfast, slathered with salty French butter and jam. But you can also see it quite often served as a dessert, in the form of a Pain Perdu.

Pain Perdu literally means lost bread, and it’s the origin story of our American French Toast. I’m not sure how it ended up on our breakfast table?! Because the French version is pretty sweet, but in the best way.

If you can’t get brioche where you live, you can also use any type of egg bread like challah.

In this region of France, there’s a pain perdu recipe for every season, such as in the fall when it’s served topped with caramel apples, or simmered berries in the spring, or even chocolate sauce in the winter, but in the summer I love to use some sort of stone fruit like nectarines. I simmer them in a delicious, sweet, yet slightly tart syrup with a collection of spices.

Continue reading to get:

• A step-by-step video demonstration of this recipe with all my tips!

• A downloadable, printable PDF of the recipe

• A shopping list of ingredients

• My game plan for managing the prep (what and when you can prep ahead!)

Let’s do this! xx

Read more

In the States, we typically don’t serve cheese courses after dinner, but this dressing is the perfect complement when you need a tossed salad to pair with something rich like a Quiche, Lasagna, Croque Monsieur, or a bubbling dish of endive béchamel.

GET RECIPE HERE

The Classic Vinaigrette Formula

There are 3 main components to this recipe, and each one plays an important role.

The mustard, the vinegar, and the oil.

Switch up the flavors of these components for the seasons, and you have a very versatile dressing that goes from summer to fall, winter, and spring.

Step#1: Select Your Mustard

• Here in France, I use Amora Mustard, which you can find at any French supermarket, but not so much in the States! Except now, you can buy it on Amazon!

• Other mustards that are good and readily available in American supermarkets include Maille and Grey Poupon.

• Sometimes, to switch things up, I also use the Maille whole-grain mustard or a combination of both.

Step#2: Pick Your Vinegar

• For vinegar, it depends on what I’m making. If it’s a fall salad with walnuts or pears, I love to use balsamic vinegar. Duo Vittoire Balsamic Vinegar is my favorite! It’s really syrupy and flavorful. It’s worth buying online because I can’t find anything in the stores that matches the quality.

• If it’s a basic everyday salad, I go for the white or red wine vinegar. I like the Regina Brand of red wine vinegar, and for white wine vinegar, I go with Colavita Aged White Wine Vinegar.

Step#3: Select an Oil

• Normally, I use grapeseed oil. I like its light, flavorless quality. It allows the mustard and vinegar flavors to shine through.

• Olive oil can sometimes be too heavy. Or too flavorful. If using olive oil, choose a lighter-flavored vinegar so the two don’t clash.

• Avocado Oil or Walnut oil by La Tourangelle are my favorites. Walnut oil and balsamic vinegar are a great combination for a nutty/sweet flavor in your vinaigrette.

Choose Your Seasonings

• I like to use Fleur de Sel sea salt because it’s light and not too salty, and freshly cracked pepper.

• Then add some herbs; they can be dried, such as Herbs de Provence, which I use in the wintertime or when short on time!

• Or in the warmer months, I use fresh herbs like dill, chives, or thyme, which add a wonderful fresh flavor to the dressing.

And don’t Forget the Shallots!

• The shallots are the best part of any French vinaigrette! They give the dressing texture and a nice bite.

• Chop them finely so their flavor doesn’t become too overpowering.

• A tablespoon or so is all you need.

Leave a comment

With just a few weeks left of summer I’m feeling the need to celebrate its flavors before they disappear again for 12 months. (This is not like California, where I can get a pretty decent tomato 9 months out of the year!)

So for my “last hoorah for tomatoes” I’m making this delicious specimen.

A French Tomato Tart. Comprised of a selection of colorful tomatoes, Dijon Mustard, Gruyère Cheese and a buttery, herby crust.

GET RECIPE HERE

Shortcuts:

This recipe is even easier if you buy store-bought pie dough, but I love making it homemade for the flaky crust and the herby flavor I add to the dough.

But when I’m really feeling lazy, I skip the tin altogether and use store-bought puff pastry. Dufour is my favorite brand in the USA. It’s worth the price! Just pop it on a sheet pan lined with parchment paper, score a 1-inch perimeter around the rectangle for a crust, then place the fillings inside the rectangle. But prick the bottom with a fork first.

The More Colorful, the Better!

Choose a selection of tomatoes for a beautiful presenation. My go-tos are usually one red tomato, one yellow tomato and a Green Zebra tomato. You can choose to alternate the colors but I prefer to group them, keeping the colors and sizes in a uniform pattern.I think it looks prettier that way.

Pair this tart with a tossed salad and a chilled glass of rosé for a light outdoor supper or lunch. I love it hot out of the oven, but it’s every bit as good at room temperature, so any leftovers are still a treat the next day!

For more ways to make the most of a ripe tomato harvest, check out my Quick Tomato Jam, Fresh Tomato Sauce Pasta, Tomates Farcies, and Roasted Red Pepper and Tomato Soup!

Substitutions and Variations

• If you don’t have Gruyère on hand, Comté or Emmental will melt and taste similarly, or a soft goat cheese makes for a tangier, creamier tart.

• Spread a thin layer of caramelized onions under the mustard before adding the cheese, and you’ll get a tart with a touch more sweetness.

• If Herbs de Provence isn’t in your pantry, a mix of dried thyme and rosemary will get you most of the way there.

• Fresh thyme can be used in the crust in place of dried, if that’s what you have on hand.

• Swap in whole grain mustard for the Dijon for a bit of texture along with the tang.

• If you are not a mustard fan, spread a layer of Pesto instead. After the tart is baked serve with burrata cheese!

Leave a comment

Most Recent Posts…

Sometimes these photos get automatically turned into clever little videos…with themes, like images of my kids through the ages...set to music. The iPhone knows its customers, and those videos always turn me into a teary-eyed sap.

Anyway, yesterday this photo popped up and wrecked me a bit.

This is a photo of the most exquisite donkey I think I’ve ever seen. I had to lure him out of his stable with all kinds of gentle flattery a few years back, explaining that I just wanted a better look at him so I could take his picture and capture his greatness.

I don’t know about you, but the donkeys I’ve seen over the course of a lifetime never look like this. Normally, they are dirty and matted, with a cloud of flies swarming over their heads.

This donkey looked more like a well-groomed house pet.

This sweet soul lived at Le Ferme de Mélusine Restaurant, a countryside roadside stop my brother-in-law introduced me to a few years back, which was a combination restaurant/petting-zoo.

My brother-in-law took us here because he thought our kids would get a kick out of it, but I was the one who fell hard for the place.

It had just a few items on the menu, as most great, middle-of-nowhere restaurants do. Nothing too fancy, but the usual suspects were represented.

After doing a quick scan of the place to make sure there weren’t any ducks waddling around, I went for the Parmentier de Canard, a twist on the classic Hachis Parmentier but made with duck.

Just to be clear. I love petting zoos. But eating the pets at the petting zoo would have been a bit much for my American taste.

My husband Philippe is fond of telling me, “You must think fish are square and swim in the sea wrapped in plastic.”

Yes, I’ll admit Americans can be a bit disconnected from their food source. Shop at any major American supermarket or Trader Joe’s, and the connection is purposely left a bit vague. That’s how we like it.

This joke, that my husband whips out as a refrain from time to time, all started about 30 years ago when we took a trip to Portugal. We stumbled into a local farmer’s market where I saw a bunch of live rabbits for sale and remarked, “Oh, look, they sell pets here?” to which he burst out laughing, saying, “Those aren’t pets! That’s dinner!”

Me: “Oh”.

Anyway, after you place your order at the roadside-restaurant-petting-zoo, you are invited to visit the animals. There’s a magical quality to the place if you time it right and get there as the sun is setting.

We made the rounds, peeking into each enclosure and saying hello to everyone. In some cases, it felt as if the animals were peeking into our enclosure to say hello to us.

There were goats and chickens, sheep and roosters, a happy little menagerie of sorts, co-mingling in their habitats, all looking back at us; curious to know how we fit into the mix.

There was also a sheepdog who, we were told, was afraid of the sheep (and the goats, and the roosters, and the donkey). He was on the other side of the fence observing the activity from the safety of his own backyard. We were told the owner of the restaurant lived in the farmhouse.

I don’t know if you’ve seen those videos on Instagram of sheepdogs running as fast as cars, in pursuit of a 300-head flock?

So it was a little hard to grasp that this poor thing was afraid of a handful of sheep and a few friendly goats?

The waiter dismissed the dog with a wave of his hand, “That dog is totally useless”, which, of course, made me want to throw my arms around this gentle creature and kidnap him back to L.A with no ransom note left behind.

At this point, we were still living in the States, coming to France for summer vacations, so of course everything about the French countryside seemed charming and idyllic. (I hadn’t spent a winter here yet.)

Dinner was served, and I must say I was quite impressed by the quality of the meal. Mine was delicious! And of course, the cute little dish it came in only added to the charm.

Wait What?!

After we finished dinner, we sat at our table, swirling our wine and enjoying the view and the murmur of the animals settling in for the night.

We were the last customers. So we struck up a conversation with the waiter. We lavished all kinds of praise on the restaurant and congratulated him on creating such a unique place, to which the man replied, “It’s up for sale at the end of the season.”

If ever there was a record scratch moment, it was now.

To which I replied in my barely functioning French, “You’re selling this restaurant?”

You should know, at this stage in my French acquisition journey, it probably came out more like this: “You to sell restaurant? This one?”

“Yes, Madame, the restaurant and the farmhouse”

“But what about the animals? What will happen to them?”

“They will be included in the sale if the new owner wants them.”

I practically blurted out, “Yes, of course I want them!”

I was having a bit of an out-of-body experience that, in my mind, lasted about an hour, but it was probably more like a split second.

You see, while there, I had already imagined myself as the owner of the place. Living in the charming old farmhouse with the sheepdog curled up at my feet in front of a roaring fire in the winter, flipping through cookbooks and glossy food magazines, planning out 8 weeks of summer menus and freshly baked desserts for the visiting tourists.

There are also times in my marriage that mimic an episode from I Love Lucy.

In case it’s not obvious. I’m Lucy, and Philippe is Ricky.

Philippe has saved me from so many hairbrained ideas in my day that he should be awarded some kind of medal of honor for active duty. Half-baked ideas that would have, without a doubt, led to certain financial ruin (crumbling French chateaux for sale, Bed and Breakfast schemes and the like)

But I couldn’t resist whipping around to the end of the table, rubbernecking over the gaze of my in-laws and children, to lock eyes with him over the thought of this once-in-a-lifetime opportunity in the hopes that I could engage him in the dream.

To which he air-mouths back (overly annunciating every syllable so there would be no mistake) “Don’t. Even. Think. About. It.” Full-stop.

As we drove home that night, navigating our way out of a pitch-black abyss (street lamps aren’t a thing in the French countryside; apparently that’s what your high beams are for), I couldn’t stop thinking about the place.

It was the trifecta of dream scenarios!

• An old farmhouse

• A charming restaurant

• Farm animals!

• Everything I’d die for rolled into one!

For Philippe, of course, it was a trifecta of nightmare scenarios.

Old farmhouse + a restaurant in the middle of nowhere + farm animals.

I guess you couldn’t script a disaster story any better, and he knew it. This is his superpower.

It must have been the farm animals. He’s not exactly a bleeding-heart animal lover like I am. He’s more of an “animal appreciator,” meaning he appreciates animals when someone else is taking care of them.

The summer came to an end, and we went back to L.A.; then returned to France the following summer. I was determined to find out what ever happened to this restaurant?!

I’d ask locals about it, again with my “still developing French,” and they’d look at me kind of puzzled, “a restaurant with animals?” Then laugh it off, like “crazy foreigner.” What is she talking about?

I was beginning to think this place was like some sort of Shangri-La, with a dandy of a donkey and a sheepdog afraid of sheep. It didn’t seem real. But I was curious about what had come of the place. Did anyone ever buy it?

I had given up thinking about it until one day, a year or so after we moved here permanently, my daughter asked me to drive her to a friend’s house.

After 20 minutes of swirly, twirly countryside lanes, the kind where you have to hold your breath when one of those ginormous agricultural trucks comes whizzing past you, and just pray that if this is the end, death will come quick…I saw it!

Shangri-La! The restaurant and the farmhouse! Neatly closed up, no animals in sight or cars in the parking lot. Not even a For Sale sign or new paint job. But other than that, it hadn’t changed a bit; it was just as I remembered it, but clearly not open for business.

I’ve run through all the scenarios in my mind; maybe the owner decided to keep it rather than sell? But then wouldn’t it be open? It’s high season, and it’s still closed. Maybe new owners did buy it, and they’re just getting ready to reopen, still flipping through magazines and planning their menu.

Or maybe nobody saw the great potential, only the great potential for disaster, and now it’s stuck in limbo, waiting for some young, enterprising couple to take it on! I truly hope that’s the case.

But for now, I drive by from time to time, checking up on the place to see if they need my business, or a helping hand, or if a For Sale sign suddenly appears.

Maybe the iPhone knows this is coming! In some sort of AI-generated knowingness, it served up these photos just in time to reignite my passion for such a truly catastrophic idea! Yes, that must be it!

Patiently waiting for next steps…lol!

Leave a comment

Unlike L.A, where you can barely convince friends to cross the 405 freeway to come for dinner!

So I’ve really had to up my appetizer game! Because when the French come for dinner, it starts with “Le Apéro” or Aperitif, which is a cocktail hour that lasts at least 2 hours.

I kid you not, we were invited to a dinner party recently that began at 8:00pm, and dinner was served at 10pm.

So, you need enough snacks to keep everyone from falling off their chairs!

Here’s My System:

1.) Pick a board. I like to serve appetizers on a large cutting board because it functions like a tray and is great for entertaining outdoors.

2.) Pick some interesting pottery. For summer entertaining, I focus on soft pastel colors—blue, gray, and beige—that remind me of the beach.

3.) Select Natural Materials for Accessories. I focus on materials like bamboo picks, wooden cutlery, and woven coasters since they feel organic and summery.

The Recipes and Drinks!

In the video above (grab a fresh cup of coffee; it’s 15 mins long!), I’ll be showing you how to make a platter of 4 different appetizers and some French-inspired summer drinks!

Continue reading to get:

• A step-by-step video demonstration of 4 appetizer recipes and drinks!

• A downloadable PDF of all the recipes

• A shopping list of ingredients

• My game plan for managing the prep (what and when you can prep ahead!)

Let’s do this! xx

Read more

What is Panna Cotta?

• Panna cotta means “cooked cream” in Italian. It’s a chilled custard dessert that’s cooked on the cooktop rather than baked, and it gets its structure from gelatin instead of eggs.

• Traditionally, it’s made with heavy cream and sugar, but panna cottas are not just for dessert!

• Reduce the sugar, use Greek yogurt in place of the heavy cream, sweeten it with a little honey, and et voila, a light, spoonable breakfast treat.

• The vanilla bean is what really makes it, and the yogurt gives it such a lovely tang, and the texture is just so delicious! Especially on a hot summer day.

Strain the Milk Mixture

• Transfer the milk mixture into a 4-cup Pyrex pitcher, with a fine mesh sieve placed over the top.

• The sieve will catch the vanilla bean pods and any paste that is too big to fit through the sieve, as well as any scalded milk. This step will ensure that your panna cotta is beautifully smooth when set.

• Transferring the mixture into the pitcher also makes it easier to pour into glasses.

Top and Serve

• Serve chilled, straight from the refrigerator.

• Once firm, top each panna cotta with a layer of passionfruit, dried fruits and nuts, and berries of choice.

• Or place them on a buffet and let everyone choose their own toppings!

• Shredded coconut and granola are also great toppings!

What Can I Serve with This Recipe?

This panna cotta pairs beautifully with my savory Puffy Egg Bake or my Mini Egg Bake Casseroles for your brunch table. Add my Lemon Poppy Seed Scones or my Blueberry Muffins for a baked treat, and my Classic Crumb Cake if you’re feeding a crowd. Put it all together, and you’ve got a lovely Easter Sunday or Mother’s Day brunch!

Pro Tips

• Fill the glasses just halfway, leaving plenty of room for the toppings.

• Leave the glasses uncovered in the refrigerator while they set to avoid condensation.

• Pour the mixture into the glasses while it’s still warm and pourable, because it starts to set as soon as it cools.

• Wait to add the nuts, fruits, and berries until the day you serve, so everything stays fresh.

Leave a comment

It was a drizzly, summer day in Brittany, damp and cold enough for a “summer sweater”. I could tell right away she had something delicious bubbling in the oven, the kind of intoxicating aroma that comes when Emmental cheese meets béchamel sauce.

And then this thing was set down on a trivet in the middle of the table, to oohs and ahhs from all the guests.

I present to you a recreation of this incredibly delicious Zucchini Gratin.

GET RECIPE

The summer cousin of the Potato Gratin, and a distant relative of the Endive and Cauliflower gratin. But equally delicious!

If I’ve learned one thing in France, it’s that there’s a gratin recipe for every season! And now that zucchini is plentiful at the markets (and perhaps in your garden too?), now is the time to enjoy this one!

If your garden is overflowing with summer squash, put it to good use in my Easy Zucchini Bread, Chicken Brochettes with Zucchini Salad, and Provençal Tian!

• You’ll love the contrast of textures. The tender rounds of zucchini are tossed with a silky béchamel sauce, a layer of melted Gruyère, and delicious crunchy homemade breadcrumbs. Every bite is gooey, creamy, and crunchy all at once!

• It’s also a forgiving dish when entertaining. You can bake the whole thing the day before, then simply reheat it when you’re ready to serve.

• It’s substantial enough to serve as a vegetarian main course, but simple enough to serve as a side.

• It pairs beautifully with my Roast Chicken recipe or a holiday beef roast.

• This recipe calls for 7 cups of zucchini sliced into 1/8″ rounds. You certainly can slice them by hand, but I find a mandoline does much quicker work and gives you uniform rounds that help the zucchini cook evenly.

• I use mine a lot in the summertime for things like my Creamy Cucumber Dill Salad, and in the fall for my Shaved Brussels Sprouts Salad. If you cook many recipes that call for evenly sliced vegetables, a mandoline is a worthwhile investment.

• A mandoline will keep the zucchini uniform in size, which will help them cook at the same rate too.

Substitutions and Variations

• Use yellow squash in place of some of the zucchini, or a mix of both summer squash, for a gratin with a bit more color.

• Stir a little shredded rotisserie chicken into the béchamel sauce, and this gratin becomes the main meal rather than the side.

• Any rustic loaf will work for homemade breadcrumbs; a boule is a great alternative to sourdough. You want a bread sturdy enough to withstand the blade of a food processor, with plenty of nooks and crannies to hold the melted butter.

Leave a comment

Last year it was the Panna Cotta with Fruits Rouges; a few years before that, it was the Roasted Peach Cobbler.

And this year’s Diamond is…. the Plum-Almond Cookie Cake. SWOON!

Oh, it is so good! It puts a spell on you, and you can’t stop eating this thing!

• It has the chewiness of a cookie bar, like a blondie or brownie. But also the daintiness of a cake. Hence the name cookie cake!

• The sweet frangipane is the perfect match for the tart red plums, which are at their peak right now!

• The browned butter adds a wonderful richness and depth of flavor to this cake that makes it taste more sophisticated (making it appear more complicated than it is to make!)

• Serve it as a snack cake for a summer picnic, or dress it up with powdered sugar and whipped cream and call it dessert!

Continue reading to get:

• A step-by-step video demonstration of this recipe with all my tips!

• A downloadable printable PDF of the recipe

• A shopping list of ingredients

• My game plan for managing the prep (what and when you can prep ahead!)

Let’s do this! xx

Read more

We love grilling because it makes things easy, but what to make that hasn’t been served up already this summer, to the same group of friends?!

My Easy Chicken Fajitas!

GET RECIPE HERE

• The chicken marinates very quickly, under 20 minutes. Meanwhile, you can slice the peppers and onion.

• This is a great meal to prepare with a co-host! One person handles grilling the chicken and tortillas, the other the veggies and the guacamole.

• Pile everything high on a platter and serve this family-style.

• It’s a fun way to serve it that gets your guests interacting with each other and having a good time!

• This is also a great weeknight meal, too; when made off-season, just use an indoor grill pan.

Let’s Talk Tortillas:

• When I lived in the States, before moving to France, I liked to use uncooked tortillas from the refrigerated section of the grocery store. They add a gourmet touch to this meal and cook up nicely on the grill.

• The texture is also fantastic! As each tortilla cooks, place it on a large platter and gently fold it over to make the fajita assembly easier for your guests.

• BUT, now that we live full-time in France, store-bought tortillas are just so bad, I’m forced to make my own! And truly I’m so glad France forced me into this, because homemade is SO much better!

• Here’s the recipe below, and the video below will show you how it’s done.

Topping Ideas For Grilled Fajitas:

• You can top the fajitas with the peppers and chunky homemade guacamole.

• Top with Pico de Gallo

• Serve a selection of hot sauces

• Offer a side dish of black beans

• Lightly shredded Mexican blend cheese is also nice

• Don’t forget the lime wedges and fresh cilantro, too!

• One Day Ahead: Slice the onion and peppers. Cover and refrigerate.

• The Day Of: Make the marinade. Cover and refrigerate, but don’t add the chicken yet.

• 1 Hour Before: Make the tortilla dough (if making homemade). Cover with plastic wrap; leave at room temperature.

• Before Serving: Place the chicken in the marinade. Marinate for 20 minutes.

• Meanwhile, sauté the onions and peppers, season, then pop the cast-iron skillet in a 300F oven to keep warm and sizzling.

• Divide and Conquer: 1 host “babysits the peppers” and makes the guacamole. Follow my recipe here.

• The other host grills the chicken and the tortillas.

• Pile the peppers, chicken, tortillas, and guacamole on a platter and serve family style!

GET RECIPE

The Tomatoes

• I like to use vine-ripened or Roma tomatoes, which are readily available and full of tomato flavor.

• They are also less juicy than other tomato varieties, which makes them great for a sauce since you end up with less water and more flavor.

• I don’t think it’s necessary to peel tomatoes for making a sauce. Their skins are thin enough that they just cook down into the sauce without a problem.

• This time of year, when cherry tomatoes are at their peak, they are great for all kinds of sauces! Such as my Jammy Tomato Sauce for a quick-seared salmon, which I posted last week.

• So if you have a few extra cherry tomatoes, you can add them to the sauce as well, for even deeper flavor!

Timing the Tomatoes and the Pasta

• You’ll cook the tomatoes in a large skillet over medium heat in olive oil until tender and fragrant. The olive oil gives the tomatoes flavor but also adds to their sauciness.

• While the tomatoes simmer, boil the pasta in salted water until al dente.

• That way both will be ready at the same time.

Add Some Acid: Wine or Lemon Juice

• Once the tomatoes start to break down and you can see a sauce forming, add the wine. I like to use a dry white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio.

• But you can also swap the wine for a little squeeze of lemon juice if you don’t drink or want to avoid alcohol. I did this a lot when I was pregnant with my kids!

• Then season with salt and pepper and simmer until the mixture is reduced and thickened. For a little more luxurious texture, you could also swirl in a tablespoon of butter into the finished sauce.

• The final step is to add some fresh basil. If you don’t have fresh, dried works too!

The Plating:

• It’s best to drain your pasta and add it to the skillet rather than adding the sauce to the pasta.

• This will ensure the pasta is fully covered in the tomato sauce when you serve it and prevent clumping.

• To create a nice presentation, use tongs to twist the pasta and swirl it into a nest in a shallow bowl.

• Spoon over the tomatoes to ensure each portion gets enough.

Serving Tips:

• Top with freshly grated Parmesan cheese. Grating Parmesan cheese right before serving your pasta is the best way to enjoy it!

• Top off your pasta with a sprig of fresh basil, or red pepper flakes for some heat, and you’ll have a beautiful pasta recipe that feeds the body and soul.

Leave a comment

The Components:

Lemon Basil Cream Sauce: A decadent base you can make in advance. Just reheat when plating!

The Jammy Fresh Tomato Sauce: A chunky, bright summer sauce that adds a hearty, fresh touch to this dish. (Also make ahead and reheat; I’ll show you how!)

Pommes de Terre “écrasées: A style of mashed potato that’s often served in restaurants here when you order fish. A chunky mashed potato that’s way easier to prepare than traditional mashed potatoes that have a finer consistency (And they are also “make ahead!”)

In the video above and in the details below, I’ll walk you through all the prep for making each component and, most importantly, the organization of reheating and searing the fish when it comes time to serve!

So invite your friends over and let’s do this!

I’ll walk you through it every step of the way!

Continue reading to get:

• A step-by-step video demonstration of these recipes with all my tips!

• A downloadable printable PDF of the recipes

• A shopping list of ingredients

• My game plan for managing the prep (what and when you can prep ahead!)

Let’s do this! xx

Read more

The Goal: The ability to feed your family and friends without losing your mind in the process!

Because things that are fun, easy, and delicious are quick to put on repeat!

The Paid Version Gets You:

• All My Newest Recipes and Videos.

• I am no longer uploading new videos to YouTube. You can learn more about that here.

• Each month, you will receive my newest recipes and videos straight to your inbox in an ad-free environment (no bouncing off to YouTube to watch the video or my blog to get the recipe!). Everything will be all in one email.

• There’s a recipe card in the email, along with a downloadable version that includes: the recipe, the shopping list, the game plan (for any make-ahead parts), and all my tips and tricks to help you succeed!

• From time to time I will also include vlogs from France, travel vlogs, and updates on my garden! (Yes, I’ve started a new vegetable garden here in France, and I’m just waiting for it to grow in a bit so I can share a more impressive “after” ha!)

• Access to my Community Chat: I LOVE seeing my recipes make their way into your kitchens and parties, and I want to see your “Ta Da!” moments! As a paid subscriber, you can share your results in my community chat. Sort of like the “Family Text Thread” for my community. You can also ask questions about the recipes, make requests, or just pop in to say hi :)

Most Recent Paid Videos Include:

• Summery Seared Salmon with Lemon Basil Cream Sauce

• My Little French Garden

• Cherry Galette

• Creamy Chicken and Broccoli Pasta

For more crisp and crumble recipes, try my Strawberry Rhubarb Crisp, my Plum Crumble, or my classic Apple Crisp recipe.

GET RECIPE

• This is a really easy dessert for summer entertaining! You can prep the crisps in advance, have them sitting in your refrigerator, and then all you have to do is pop them in the oven when you sit down to dinner.

• The prep is also a breeze because the fresh blackberries don’t need to be peeled or chopped! Just toss them with basic pantry ingredients.

• They have all the warm, syrupy goodness of a summer pie, without all the effort.

• And let’s face it, there’s something so relaxing about enjoying a summer meal, knowing that dessert is already in the oven and all you have to do is plop the ice cream on top!

Watch the Video Demo Below!

Swapping out Blackberries for Other Fruits

• This recipe is very adaptable; you can use any fruit you like, just keep the quantities the same.

• If adding stone fruit with berries, cut the fruit to be roughly the same size as the berries so they bake at the same rate.

• Other Delicious Fruit Combos Include: Blackberry/Nectarine, Strawberry/Rhubarb, Raspberry/Peach.

The Joy of an Individual Ramekin

• I love the idea of serving these as individual portions.

• Not only does it eliminate the need to serve dessert at the table and pass it around, but it also creates a prettier presentation, since crumbles and crisps can be a bit messy to serve.

• This way, everyone gets their own little mess to make with the delicious topping fully intact.

• It definitely creates a bigger wow factor when you bring it to the table as individual portions!

How to Know When Your Crisps Are Done

• Allow them to bake as directed, but once you are nearing the time they should be done, check for the syrupy dribbles!

• You should see the syrup oozing down the sides. If you don’t see that, you can “help it along” by adding a little water to each one to get those juices bubbling and the cornstarch activating!

• To thicken, cornstarch needs hot, bubbling liquid to “activate” and do its thickening work.

• The oozing syrup indicates that the liquid is hot enough and that the thickening process has begun.

• This will also ensure your crisps will not be watery!

• For a wonderful summer main course, try my Fall-Off-The-Bone BBQ Ribs or my Mixed Grill Platter

• For sides, try my Traditional Potato Salad, Charred Mexican Corn Salad, or my Creamy Dill Cucumber Salad.

Leave a comment

A traditional Bakewell tart has three distinct layers. A sweet, shortcrust pastry base, a layer of sweet jam (I like to use sour cherry), and a layer of decadent almond frangipane. The pastry crust melts in your mouth thanks to confectioners’ sugar in the dough, and you will love the combination of sour cherry jam and sweet almond frangipane.

You can make one big 10″ tart with this recipe, or five mini 4″ tarts!

GET RECIPE HERE

Why is it called a Bakewell Tart?

Bakewell Tarts are a traditional British dessert associated with the town of Bakewell in Derbyshire. They are light and flaky and can be made with all kinds of fruit fillings. I really love the cherry filling because the tart flavor of sour cherry jam pairs so well with the sweetness of almond flavor.

A Word About Almond Meal

• Almond meal is sometimes labeled almond flour; it’s the same thing.

• You can grind up your own almonds, but I like to buy finely pre-ground almond meal from the grocery store.

• The almond meal gives the cake part of the tartlets a delicate texture. Add flour and salt, and mix well. Now your filling is ready to go!

Adding the Cherry Jam

• After the dough has chilled, remove the tart from the freezer and add five heaping spoonfuls of cherry jam to the bottom of the tin.

• Spread them out evenly. This will allow you to spread the jam into a single, even layer.

Adding the Almond Filling:

• Then add the creamy almond filling in dollops on top of the cherry jam layer.

• The dollops will help you connect them, spreading the filling into an even layer.

• Try to avoid disturbing the jam underneath to keep the layers separate and prevent them from combining or swirling together. You want them to remain separate layers.

• Sprinkle the sliced almonds over the top and place in a 350°F (170 °C) oven and bake for about 25-30 minutes, or until the crust is set and golden brown.

Garnish and Serve

• When the tart is finished baking, allow it to cool completely. It will be easier to slice and serve if cooled.

• You can leave the tart at room temperature loosely covered with foil until ready to serve.

• You can serve it as is, or dust slightly with powdered sugar.

• I like to serve this with homemade whipped cream. You can also add a tablespoon of cherry liqueur, called Kirsch, to your heavy cream before whipping it, so your homemade whipped cream has a lovely cherry liqueur flavor.

• If you tightly wrap your tart in foil and leave it on the countertop, it will last 2-3 days.

Leave a comment

For me, the hardest part of selling that house was leaving the garden! It was my happy place. A garden we built from scratch and watched grow and mature as our children did the same.

We spent all major holidays out there from Thanksgiving, to Easter, Mother’s Days and Father’s Day. Plus too many kid’s parties to count! It also saved us during COVID too.

This is what it looked like before!

I think I mourned that garden for the last 2 years, never thinking about trying to re-create something here in France. I knew I could never “re-create” it exactly, but could I build something that might provide me with the same amount of joy?

We bought this French House as an investment property, fixed it up to rent it out. You can see what we did in Part 1 and Part 2 of the house tour.

But then we moved here full time, and while we have amazing markets here with the best selection of produce; there’s nothing quite like growing your own fruits and vegetables.

So I decided it was time to give it a shot! I was emotionally ready for a new garden!

Read more

You’ll love this recipe because the peaches are roasted, giving them a head start to tender, syrupy perfection! The drop biscuits are light and fluffy and perfect for soaking up all that rich vanilla ice cream.

For more delicious peach recipes, try my Grilled Peach Salad with Burrata, Pesto, and Prosciutto or my Peach Tarte Tatin.

GET RECIPE

Do you have to peel peaches for a cobbler?

• I say no! And here’s why. There is natural pectin in the peach skin which contributes to the syrupy texture of the cobbler.

• The skins also help contribute to the beautiful rosy color as well.

• Once they are roasted and then cooked down further as the biscuits bake, it becomes so soft and tender it’s not a bother. In fact I think it adds to once more texture in the cobbler.

Let’s Talk Biscuits…

• I know a lot of peach cobbler recipes pour a cake batter on top and enjoy cobbler this way.

• But for peaches I really love to use a light and fluffy biscuit.

• These biscuits are best made and baked right away, and then enjoyed immediately.

• If you bake them ahead of time, refrigerate and reheat, they won’t have the same fluffiness.

• The biscuit dough comes together quickly, with a bowl and a whisk so it’s best to roast the peaches ahead of time (pop in the fridge) and then make and place the biscuits just before baking and then place in the oven when you sit down to dinner.

Serving Suggestions:

• Serve in low shallow bowls to allow for the peaches to sit underneath the biscuit.

• Top with vanilla ice cream or butter pecan ice cream would also be great! Or sprinkle chopped pecans on top.

For the ultimate Father’s Day Menu, that would also pair beautifully with this dessert I’d recommend this!

Father’s Day Menu:

• Fall-off-the-bone Sticky Ribs

• Classic Potato Salad OR Corn Pudding

• Creamy Cucumber and Dill Salad

Leave a comment

Caesar salad tastes SO much better when you make it from scratch, from the flavorful grilled chicken and homemade Caesar salad dressing to the crunchy croutons and fresh Parmesan cheese. It just cannot compare!

For more refreshing salad recipes, try my Grilled Peach and Burrata Salad or Avocado Shrimp Salad.

GET RECIPE

Step#1: Making the Chicken Marinade

• My classic chicken marinade for Caesar salad includes lemon, garlic, olive oil, Dijon mustard, salt and pepper, and Italian herbs.

• For the most flavorful chicken, I highly recommend marinating your chicken for at least 30 minutes. This marinade makes the chicken so tender and juicy!

• I like to slice the chicken into diagonal strips because I think it looks prettier on the plate than when cut into cubes. And the slicing really shows off its juiciness!

Step#2: Grill the Chicken

• The secret to making this “off-season” is having a great indoor grill pan, and I cannot say enough good things about them.

• They are totally worth the investment and cheaper than a real BBQ!

• But sometimes a grill pan makes lovely grill marks but doesn’t fully cook the chicken through, because you can’t close the lid as you do on a real grill to finish cooking.

• So once the chicken is beautifully grilled on both sides, I pop it in the oven for 10-15 minutes while I’m preparing the dressing to ensure it’s cooked through.

Step#3: Make the Homemade Dressing

• A homemade Caesar salad dressing will taste 100x better than anything you will buy in the store, no matter how fancy the bottle may be! (sigh…yes, I’m a sucker for nice packaging too, but don’t be fooled!) This will taste so much better!

• The classic combination includes mayonnaise, Worcestershire sauce, parmesan cheese, anchovies or anchovy paste, a little olive oil, lemon juice, and lemon zest. It’s as easy as it gets!

• Another option is to choose a variation of this dressing and serve the salad with my Parmesan Peppercorn Dressing instead, which has a nice kick!

Anchovies vs. Anchovy Paste?

• Even if you’re cringing at the mention of fish in tins, don’t skip the anchovy paste!

• While traditional Caesar salad dressing is made with real anchovies, I like the cheat of the paste. Especially if you are skittish about using anchovies, the paste is a nice foil for what lies behind it!

• It’s also just as flavorful. It won’t taste “fishy” but rather a bit salty, and it will give your dressing a nice depth of flavor.

• Without the anchovy paste, your dressing will lack depth of flavor, and you will feel like something is missing! And it will be the anchovies!

Step#4: Make the Croutons

• Another key component of a homemade Caesar salad is the croutons! These croutons steal the show with their garlicky flavor, which is so much better than store-bought ones.

• I think the best bread to use is a hearty country loaf or ciabatta bread.

• The nooks and crannies in these breads soak up the salad dressing, which settles into the crevices of the croutons.

• These breads are also hearty enough not to get soggy under the weight of the dressing.

• You can also freeze the croutons after they cool and reheat them in the oven to crisp them back up when you’re ready to serve.

• Try them also on top of my Tomato and Pepper Soup, or my Leek and Potato Soup.

Step#5: Assemble + Serve

• To give your salad a sophisticated presentation, use whole romaine lettuce leaves and do not chop them.

• It makes for a prettier presentation and allows your guests the ability to cut the lettuce into bite-sized pieces as they enjoy it.

• Or you can use Baby Romaine lettuce for smaller, more manageable leaves.

• Then slice the chicken breasts slightly on a diagonal for a prettier cut, and fan the chicken on top.

• Then add the croutons, toasted pine nuts, some freshly grated Parmesan cheese, and freshly cracked pepper!

• Serve with my scrumptious Garlic Knots or Parmesan Tuiles on the side.

• Kick things off with my Cream of Corn Soup

• And for dessert, try my easy Panna Cottas with Fruits Rouges or Lemon Ricotta Cake.

Leave a comment

Fresh, in season produce, combined with a homemade free-form crust, make-ahead steps that make whipping it up…a breeze! And the “taste of summer” in every little bite!

It’s the kind of “big finish” everyone deserves after a grilled dinner, when the conversations get even better as the night wears on, under the flicker of candlelight. It’s a summer dinner dessert at its best!

It’s one of those recipes I return to every summer when the markets are piled high with dark, sweet cherries and I want something that feels special without asking too much of my time!

There’s barely any skill involved, the more rustic looking this thing is, the better!

I slide it off the baking sheet and on to a cutting board to serve it family style at the table with a big scoop of vanilla ice cream.

Continue reading to get:

• A step-by-step video demonstration of this recipe with all my tips!

• A downloadable printable PDF of the recipe

• A shopping list of ingredients

• My game plan for managing the prep (what and when you can prep ahead!)

Let’s do this! xx

Read more