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< Back How To Make Hearty Winter Soup Without a Recipe If I had to name my spirit food it would definitely be soup. No question. But I realized when doing the recipe roundup for 2015 that I did not post any of the veggie-packed soups that I live off of in winter. This is probably because when I make soup I almost never use a recipe and can never remember how much of what went in. What I learned from those that so kindly answered my survey is that most of you are “recipe generalists”, willing to live on the wild side and flirt with creative interpretation – within reason of course. For me, soup is a low-stakes chance to be creative with flavors and experiment with new ingredients or techniques. I say it is low stakes because the ingredients are always cheap, usually from my pantry, and if the outcome is less than the most glorious soup ever made, guess what? no sweat – it goes back into the pot for a makeover. For those willing to get creative, I am giving you a soup framework – I have boiled it down (pun intended) to 6 steps with unlimited possibilities. For those not quite ready to make the leap, there is a recipe for my most recent and favorite rendition of Black Bean Soup. For everyone, the key is a well-stocked pantry so I have made a Pantry Essentials Checklist – I have put it up on its own page so that you can print it out for your next grocery run. Here is how the Black Bean Soup follows the soup framework: BLACK BEAN SOUP Yield: 8-10 servings INGREDIENTS 2 tbl oil 2 yellow onions, diced 3 carrots, peeled and diced 3 poblano peppers, charred slightly and diced 2-3 cloves garlic, minced 2 tsp oregano 2 tbl chipotle puree, or tomato paste for less heat 1 lb dried black beans* 1 28 oz can diced tomatoes 1 28 oz can crushed tomatoes 6 (ish) cups stock or water (my favorite is always Parmesan Broth ) 10 oz chopped kale (I like to use frozen b/c it saves SO much time and I always have it on hand!) zest and juice of two limes salt and pepper INSTRUCTIONS Heat the oil in a large dutch oven over medium heat. Sauté the onions, carrots and poblanos, stirring often, until onion is translucent (5-7 minutes). Add the garlic, oregano and chipotle puree (or tomato paste) - give everything a stir, season with salt and pepper, then add your beans and liquids. Bring this to a boil, reduce to a simmer and cook until beans are tender (this will vary depending on if the beans were soaked or simmered beforehand - assume 25min-1hr and just check occasionally for doneness). When beans are tender, add the kale, allowing the soup to come back to a simmer.Season with salt and pepper then add the lime zest and juice. Serve immediately, store in the fridge up to 5 days or freeze up to 6 months. NOTES*I can never remember to soak my beans over night but I am a strong believer in still using dried over canned (especially when they are of the Rancho Gordo variety! I used the Vaquero bean for this recipe but any black bean (or other bean really) will work perfectly. Previous Next

< all recipes Corn & Tomato Panzanella It is 4:04am, only 56 minutes before my alarm will go off because I am back at my old diggs for the summer baking at Levain out in Wainscott (come visit!). It is a great reminder of just how brutal this biz is on the body and its somewhat souring effect on my usually super chipper attitude. On a beautiful summer day, especially after work, the last thing anyone wants to do is stand in front of a hot stove or slave over a million ingredients. Luckily the summer’s bountiful produce requires little to no effort to prep and that is pretty much what this panzanella recipe is all about. Corn & Tomato Panzanella Serves: 4-6 side servings Ingredients 3-4 cups of bread, cubed 1 cup olive oil 4 tbl unsalted butter 3 cloves garlic 1 bunch fresh thyme (a handful or so) 2 tbl dijon mustard ¼ cup white wine vinegar 6 ears of corn, cut off the cob 2 cups tomatoes (1 pint of cherries or a few larger ones) 4 cups greens (any kind you like really) salt and pepper (lots of it) Print Preparation Heat olive oil, butter, garlic and thyme in a small sauce pan until the butter is melted and the garlic and thyme start to smell fragrant. Turn off the heat and let steep while you prepare the other ingredients (or longer - if longer than 1 hour put into the fridge). Strain before using. Heat the oven to 400˚F. If the bread is pretty stale give it a good spritz (or even douse) in water then toss in ⅓ - ½ cup of the infused oil. Place on a parchment lined baking sheet and toast for about 20 minutes, or until a deep golden brown. Set aside. Make dressing: Whisk mustard and vinegar together then slowly whisk in the infused olive oil and season with salt and pepper. Toss corn, tomatoes and greens in dressing (using as little or as much as you would like) then add the toasty croutons. Season generously with salt and pepper. Previous Next hungry for more?

< all recipes Muhammara I made this for my monthly potluck dinner with a group of girls from high school - well actually most of us went kindergarten through 12th grade together. In a class of 40 girls. Yes ALL girls. And yes we still like each other! We rotate apartments (I am planning on hosting the next one, once I get a real table and something other than plastic folding chairs to sit on) and everyone brings something - the non-cooks usually bring cheese, wine, or dessert. Arguably the most important elements to any meal. Given that this dinner would most likely be washed down with a healthy dose of pre-halloween candy, I thought I would offer something healthy to start. It was a hit. I believe a spoon was even used at one point when our provider of crackers and crudité arrived fashionably late. Muhammara Serves: 2 cups Ingredients 3 red bell peppers, roasted 1 cup walnuts ½ cup tomato paste juice of 1 lemon 2 tbl honey 3/4 cup water 1 tsp cayenne 1 tsp cumin 1 tsp smoked paprika 1 tsp salt ½ tsp black pepper Print Preparation Toast the walnuts and let cool. Combine all ingredients in a food processor. Puree and taste for seasoning. Serve at room temp with pita or fresh veggies - anything that can carry a nice big scoop to your mouth! Previous Next hungry for more?

< all recipes Pecan Pie I should begin by saying that this is not yo mamma’s Pecan Pie recipe. I have never been enamored with the dessert because it is always ridiculously sweet – that kind of sweet that gives you a pain in your jaw – and its pretty much all corn syrup which I generally try to avoid if I can. While I can force down a sugar bomb so as not to offend anyone on thanksgiving, knowing allllll that corn syrup goes into the filling makes me uncomfortable and slightly nauseous. But I was determined to make pie because I recently discovered the pie dough of my dreams – i know, try to contain your excitement but I am pretty sure it will be life-changing. The filling is inspired by a French walnut tart that my fave Mark Bittman suggested as an alternative to the traditional pecan pie – I thought this was brilliant and immediately did some recon on the subject and came up with a hodgepodgy sorta recipe that uses eggs to bind everything instead of syrup and a non-coma-inducing amount of sugar. The result is an almost meringue-like crust on top of gooey goodness packed with toasted pecans – all swaddled in buttery tenderness. Need I say more? No, no I didn’t think so. If you want to use the rolled dough scraps for decoration go for it – if a more elaborate top crust is your thing I would suggest doubling the dough recipe. You can also just bake the cut out scraps as cookies for snacking because why not? I am usually a pretty tidy cook (something you learn pretty darn quick in a commercial kitchen) but I thought I would give a slight glimpse into the mess that inevitably explodes in my kitchen when testing and photographing a recipe. Yikes! Its always a bit of a scramble to tidy up and scrub away any evidence before my cleanliness inspector husband gets home. Chris just avert your eyes. Pecan Pie Serves: 1 9" pie Ingredients pastry dough: 8 tbl unsalted butter, cubed and very cold ¼ cup granulated sugar 1½ cups all purpose flour ⅛ tsp kosher salt 1 egg yolk 2 tbl heavy cream pecan filling: 3 cups pecans (or walnuts), toasted and roughly chopped ½ cup granulated sugar 1 cup dark brown sugar 3 eggs, lightly beaten 2 tsp vanilla extract ⅓ cup heavy cream ¼ tsp kosher salt 4 tbl unsalted butter, melted (1 egg for egg washing the dough) Print Preparation Make the pastry dough: In a food processor with the blade attachment, pulse the butter and sugar a few times (about 3 times). Add the flour and salt and pulse again until the butter is mostly pea-sized or slightly bigger (about 5 pulses). Add the egg yolk and heavy cream, pulse a few times then let the mixer go until the dough comes together into a ball. Dump the dough out onto a clean counter and gently knead the dough a few times before forming into a flat disc. Wrap in plastic and refrigerate for at least 30 minutes and up to 5 days (freeze for up to 6 months, thawing in the fridge 24hrs). Let dough sit on the counter 10-15 minutes before rolling. Rolling dough: Preheat the oven to 375˚F and take your pastry dough out of the fridge to soften (about 15 minutes). Roll out your dough to roughly a 12in circle, making sure to generously flour and rotate the dough as you roll - you can use a long offset spatula to slide under the dough as you go. Roll the dough towards you onto your rolling pin, place the tart pan where the dough was and roll the dough away from you and over the tart pan.* Gently lift the overhang so the dough tucks nicely into the pan edges and press it into the fluted sides - use the overhang scraps to patch any breaks or thin spots. Press your rolling pin along the sides of the pan to get a clean edge. Let the prepared dough chill in the fridge until firm, about 15-20 minutes (or 5-10 in the freezer if time is short). Prick the dough a few times with a fork, line with parchment and baking beans and blind bake for 20 minutes (see glossary for more info on blind baking). For the filling and assembly: In a large bowl, combine the nuts, sugars, eggs, vanilla, cream and salt, mixing to incorporate everything together before finally stirring in the melted butter. Pour the filling into your prepared tart pan and spread it gently out to the edges. Bake 30-35 minutes, rotating the pan once, until the center is just set. Let cool slightly and serve warm or room temp. Notes *Because this dough is so tender, it might not fully cooperate when you try to transfer it but DONT WORRY! You can easily patch any breaks etc as you are fitting the dough into the tart pan. If you are really having issues here, you can do one of two things: 1) reform the dough into a disc and start over (refrigerating newly formed disc first) 2) press the dough into the pan as if it were a shortbread cookie dough - this is a totally acceptable method but it is hard to get the thickness as even as rolling so I usually opt for patching but it is completely up to you! Previous Next hungry for more?

< all recipes Potato Pizza I love the snackiness of this pizza. It feels elevated without being fussy and with steps that can all be done in advance it can come together easily within your schedule. Potato Pizza Serves: 1 13"x17" pizza Ingredients pizza dough: 2 cups (250 grams) all-purpose or bread flour 1 1/4 teaspoons (5 grams) instant or active dry yeast 1/4 teaspoon fine sea or table salt 1/4 teaspoon granulated sugar 2/3 cups (150 grams) room temperature water 4 teaspoons fine sea or table salt 6 to 8 (1 kilo) small to medium Yukon Gold potatoes, peeled 1 medium yellow onion, diced 1/2 teaspoon freshly ground black pepper 4 to 5 tablespoons olive oil About 1 tablespoon fresh rosemary leaves Print Preparation pizza dough: In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Continue on with making pizza or put dough in the fridge for up to 3 days. In a medium bowl, combine the 1 quart lukewarm water with salt, stirring until the salt has dissolved. Use a mandoline or your best sharpest knife to slice the potatoes very thin (1/16 inch thick), and put the sliced directly into the salted water, which prevents oxidation and also helps soften them so they cook up nicely. Lahey says to let them soak for 1 1/2 hours or up to 12 in the fridge overnight, but I was quite happy with my results after a 25 to 30 minute soak. Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (shown) with olive oil. Divide your risen dough in half and use your fingertips, oiled or dusted with flour, to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect. If holes form, just pinch them together. It’s all going to work out, promise. Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry on paper towels. In a medium bowl, toss the potato slices with the onion, pepper, and olive oil. Spread this potato mixture over your dough, going all the way to the edges so that there’s no uncovered edge; put a bit more topping around the edges of the pie, as the outside tends to cook more quickly. Sprinkle evenly with rosemary. Usually the salt the potatoes were soaked in is enough, but you can sprinkle more on if desired. Bake for 25 to 30 minutes, until the topping is starting to turn golden brown and the crust is nicely bronzed underneath. Serve pizza hot or at room temperature. Previous Next hungry for more?

< all recipes Chocolate Swirl Meringues Meringue has gotten a bad rap for being unnecessarily complicated to make, something only French pastry masters would dare to attempt, and the ones you often find in stores taste like chalk. These meringues will convince you otherwise. The swirls of chocolate are not only beautiful but they also help make these meringues super moist and just a little bit decadent. Chocolate Swirl Meringues Serves: 8-10 meringues Ingredients 3 egg whites 1 ½ cups granulated sugar ½ tsp vanilla extract ½ tsp white vinegar 2 tbl espresso (optional) 2 ½ oz dark chocolate Print Preparation Preheat oven to 250˚F and line two baking sheets with parchment paper. Melt chocolate in a heatproof bowl over simmering water. Once melted, add the espresso and remove from heat. Put egg whites into bowl of electric stand mixer, fitted with whisk attachment and whisk on medium speed until frothy. With the mixer still on medium speed, slowly add the sugar, then vanilla and vinegar. Whisk until stiff peaks form and the meringue looks glossy (about 2 minutes). Fold in melted chocolate – do not mix too much so you keep those beautiful swirls. Spoon golf ball-sized dollops onto prepared baking sheets. Put the meringues into the oven and immediately lower the temperature to 225˚F. Bake for 1 hour or until meringues no longer stick to parchment. Turn the oven off and leave meringues in another 20 minutes then let them cool on a wire rack. Previous Next hungry for more?

< all recipes Mushroom Farro As cooler weather approaches, I start to get excited about all of the delicious foods of fall. I started making this four or five years ago from a recipe by Tyler Florence. It has morphed many times over the years as a certain sister had it on request repeat - but I never seemed to have the recipe, or all the ingredients i needed (I have since figured out that organization and planning can be quite helpful when cooking). It was really this recipe (or lack thereof) that taught me how to experiment and improvise with what I had, and making that part of the fun of being in a kitchen. I finally taught my (slightly kitchen-averse) sister, Lauren, how to make this and I think she saw that something so tasty was also easy to make. She has been a cookin' fiend ever since and has taught me a thing or two recently! Lauren introduced me to farro pasta, which so is amazing, I dont think I will ever make whole wheat pasta again. I was making it recently for the two of us, when she swooped in and suggested caramelizing some diced onion, mixing the pesto into that, perhaps tossing in some tomatoes, and then adding the cooked farro. Let me tell you, it was so good I have made it three times since then (then being about a month ago). I find this dish much more interesting than your average risotto because the farro retains its nutty texture and compliments the rich creaminess of the mushrooms...this is a particular favorite of mine, if you hadn't noticed. I love using a few different kinds of mushrooms, but feel free to do your own thing. With the stems of the mushrooms you can make a simple mushroom stock that will really enhance the flavor and shroominess of the dish. The longer this simmers, the more concentrated the flavor will be, but any amount of time is better than nothing. To make the stock: heat up a large pot, toss the stems in (and onions if you have them on hand), and brown slightly. Fill the pot with at least 10 cups of water and let boil away for as long as possible, strain when ready to use. Farro is an ancient cousin of wheat that is usually sold in its “semi-pearled” state, meaning some of the bran has been removed during an abrasive polishing process. It should be relatively easy to find, but if you have trouble, here are some excellent substitutions (just make sure you look at the packaging for cooking time – they all work, you just need to plan accordingly): Barley: like farro is has a nice nutty flavor as well as being a good source of protein, vitamins and minerals, and is a heart-healthy soluble fiber. It comes in three forms: whole kernels (40-50min), hull-less (35-40), and pearled (30min). Wheat Berries: whole kernels of wheat that vary in type (hard, soft, winter, spring, red, and white) but taste pretty much the same. They take 50-60min to cook and will always remain slightly chewy. Mushroom Farro Serves: serves 4-6 Ingredients 2-3 shallots 2 tbl fresh thyme 1 lb mushrooms ½ cup white wine 8-10 cups stock or water 2 cups farro Print Preparation Dice the shallots and remove thyme leaves from stem (this can be quite labor intensive so an alternative would be to tie the thyme with cooking twine and to remove at the end – don’t just throw the time in or you will have little twigs on your dinner plate). Clean and slice the mushrooms. Heat some oil in a large sauté pan (with straight sides), add in the shallots and thyme, and season with salt to get the shallots sweating. Once shallots are translucent, about 5 minutes, add in the mushrooms and cook until they have released their moisture, about 10 minutes. Pour in the wine and scrape up all the brown bits from the bottom of the pan, then stir in the farro. Start adding your liquid, 2 cups at a time, stirring often, and when most of the liquid has been absorbed, add in the next 2 cups. After about 30 minutes you want to decrease each liquid addition to 1 cup and before you pour it in, taste the farro for doneness. Previous Next hungry for more?

< all recipes Caramelized Onion Dip Onion Dip Throwdown. This is the sort of thing that happens in my family. Ok really just between my Mom and myself, this time I was trying to revamp her (slightly retro) onion dip made from Lipton's onion soup spice mix. Yes, we are slightly competitive. But since we were the only ones around yesterday to do the taste-testing and judging (and we both voted for our own) we will have to wait until Superbowl Sunday for the winner to be crowned. Stay tuned (I know you are all on the edge of your seats in anticipation). In the meantime, I will give you my recipe (I believe my Mom's can be found on the back of the spice packet). Prep Tip 1: if your cutting board moves around at all, place a damp paper towel or dish towel underneath it. Prep Tip 2: having worked alongside the prep guys at Locanda, I learned to work by task and not by vegetable - meaning peel and remove the stems of all the onions (or other vegetable), then move on to slicing all of them. What I like about this method is that it allows you to keep a tidy work area. I used more greek yogurt than sour cream because I prefer the taste (and like when I can go ham on the dip and not feel too bad about it), but feel free to adjust the ratio to your liking. Caramelized Onion Dip Serves: 1 party dip (serves 10ish) Ingredients 2 pounds large yellow or white onions (2-3 large onions) 4 shallots fresh thyme olive oil 1 cup white wine 2 cups plain greek yogurt 1/4 cup sour cream 2 tsp onion powder salt and pepper fresh chives, minced Print Preparation Preheat oven to 450°. Slice onions and shallots thinly and spread out on a sheet pan or roasting pan with some sprigs of thyme. Drizzle with olive oil, toss to coat, and season generously with salt and pepper. Roast for an hour, stirring every 20 minutes. Remove from oven and immediately pour the white wine into the pan, scrapping up anything stuck to the bottom. Roast another 15 minutes. Cool completely and remove the thyme. Place onions in a food processor and pulse to chop finely (you can also do this the old fashion way with a knife). Mix together yogurt, sour cream and onion powder. Stir in onions. Season with salt and pepper. This can be made a few days in advance. When ready to serve, garnish with fresh chives. Previous Next hungry for more?

< Back Organizing Your Spice Cabinet I run a pretty tight ship when it comes to kitchen organization but the spice cabinet was my dirty little secret. I blame some of the disfunction on the cabinet itself but the truth is I moved this mess from my old apartment. I bought those adorable little jars thinking they would magically beautify my cabinet and keep themselves tidy but soon realized they only add to the chaos by forcing you to either buy extra (which you have to store somewhere) or go out and buy more every time you add to your spices . These ones in particular were not even big enough to fit the standard spice jar amount of 3oz – so it was just complete and utter failure. It is stressing me out just thinking about how it was. I have needed to do this for a long time and I hope to inspire anyone else who has been avoiding it too. My method is nothing revolutionary which I hope makes it easier to jump in and just get organized – i mean all you need are some labels and a marker. SPICE ORGANIZATION GUIDELINES ASSESS YOUR STOCK Take all of your spices out of the cabinet and determine what (if anything) needs to be thrown out. There are varying opinions on the exact shelf life of spices – if you are talking about safety its up to 4 years but if you want them to have flavor its more like every 12 months. To help keep them fresh always close the top fully for an airtight seal, make sure the spoon you dip into a spice bottle is dry and never pour directly from the container over a steaming pot – basically moisture is the enemy here so act accordingly. MAKE A PLAN First think about the space: is it a tall or deep cabinet? Is it high up? Unless it is a space specifically designed for spices, you will likely need an organizing aid (stacking shelves, a lazy susan, etc). I went with a tiered exapndo-shelf but use what works with your space. Second think about how to organize – alphabetical? frequency of use? Alphabetical is great is you can see all of the labels at once and can easily return the spice to its proper place. I am going with frequency of use until I have my perfectly made custom cabinet. LABEL IT The only way I am going to realistically label every spice as it goes into the cabinet is to make labels part of the organizational strategy (and ocd aesthetic) but more importantly to keep a stash of labels and a sharpie right there in the cabinet. I know myself and in that 3 seconds it takes to find the marker, I will have moved on to something else. I used packaging labels (2×2¾” to be exact). KEEP INVENTORY It can be quite useful to keep a list of the spices you have if you can’t see them all at once – and so other, less orderly folks wont go rummaging through your spices to find the one in the way back. And when you are out of a spice, make a note so you remember for your next grocery run. Previous Next

< all recipes Roasted Sesame Green Bean Salad Our first few meals in Myanmar were uninspired, to say the least; the first problem being that we were the only people in the dining room…literally. The second was the completely western menu. I ended up getting some sort of fish steamed in foil and presented on the plate, in the foil, with no sauce or sides. Not exactly what we traveled over 8,000 miles to eat. You can thus imagine the awkwardness when the chef came out to see how we liked the meal, and after we gave some rave reviews she continued to stand there smiling as if waiting for more praise. Our last lunch at Inle Lake, however, was traditional Myanmar food and, not surprisingly, was spectacular. I ordered steamed spring onions that were combined with ground rice to make something similar to a tamale. We ended up just sharing everything we ordered and my favorite dish was the green bean salad with sesame seeds. I set about recreating it as soon as I got home, with a few alterations: the original was quite oily so I reduced the oil and used toasted sesame oil for an extra punch of flavor, and I went with sliced almonds instead of ground peanuts for a crunchier texture (feel free to try peanuts if you like). Roasted Sesame Green Bean Salad Serves: 4 side servings Ingredients 16oz green beans, cut into ½” segments (about the size of the edamame) 8oz edamame (i usually buy frozen) 2-3 tbl toasted sesame oil 2 tbl fish sauce ¼ cup soy sauce ¼ cup white sesame seeds ¼ cup black sesame seeds ½ cup sliced almonds, toasted salt and pepper Print Preparation Blanch the green beans – Get a pot of water boiling and prepare a bowl with plenty of ice and cold water. Add the green beans and edamame to the boiling water and cook for 2-3 minutes, strain and immediately add to the ice water. Let sit for a few minutes and then strain. Heat up a tbl or two of sesame oil in a large sauté pan. Add edamame and green beans and cook, stirring occasionally, until nicely charred (about 10 minutes). Pour in the fish sauce and soy sauce, scraping up any bits stuck to the pan, and remove from heat. Combine beans with sesame seeds and almonds - add salt and pepper if necessary. This dish can be served hot or room temperature - but is also delicious cold a few days later! Previous Next hungry for more?

< all recipes Warm Winter Salad w/ Tahini & Za’atar I decided to make this winter salad on a whim yesterday, mostly because I needed to get up from my computer before I threw it out the window. Some of you might have noticed an issue with the site earlier this week – and by issue I mean complete meltdown implosion disaster. Caused by yours truly! Its amazing how easy it is to wreak havoc (like innocently trying to add a snazzy font) and how not easy it is to fix things (oh only 6 hours). And that was just the first shutdown. Yeah it happened again about 12 hours later. And lets be clear on what my skill set is here…NOT coding or anything computer related thats for sure. I just like to cook. So I am sorry for any errors you have found – I am still working on getting the “kitchen guides” section organized so stand by on that. Please feel free to let me know if some problem keeps coming and I will try my best not to kill the site again. Deal? Ok cool. Glad we had this chat, I needed to vent a little. Happy Weekend!! Warm Winter Salad w/ Tahini & Za’atar Serves: 4-6 servings Ingredients 2-3 lb sweet potatoes (or use a mixture of potatoes for contrast) 2-3 tbl olive oil ¼ cup tahini paste juice of 1 lemon 2 cloves garlic, minced 2 tsp za'atar* a few handfuls of salad greens (I like arugula and mustard greens for their peppery kick) salt and pepper Print Preparation Preheat the oven to 425˚F. Cut the sweet potatoes into bite-sized pieces, toss in olive oil and season with salt and pepper. Spread the potatoes out onto a sheet pan and bake for about 20 minutes, or until easily pierced with a knife. While he potatoes cook, whisk tahini paste, lemon juice, minced garlic and za'atar together - if it seems too thick you can add a dash of water. Season generously with salt and pepper. When potatoes are done toss with greens and just enough dressing to lightly coat everything. Serve immediately with an extra drizzle of dressing on top. Previous Next hungry for more?

< all recipes Honeymoon in France What could be better than a trip to France? As the map shows, we started in the South of France - flying into Nice, spending the first few days just south of Cannes, a day in Saint Tropez, a week of biking through Provence, three days in Beaune, and two days in Paris. Perfection. PLACES TO STAY: Tiara Yaktsa - Cannes Hotel La Panche - St Tropez Couvent des Minimes - Provence Le Coquillade - Provence La Mirande - Avignon La Terre d'Or - Beaune (B&B overlooking the city) Le Burgundy - Paris PLACES TO EAT: Cannes / St Tropez: La Colombe d'OR Club 55 Bonnieux: La Table de Sylvie Un P'tit Coin de Cuisine Beaune: Ma Cuisine La Tavola Calda (next door to Ma Cuisine, brick oven pizzas and the best Speculoos Tiramisu you will ever eat!!) Paris: Passage 53 L'Arpege Eric Kayser Poilane (THE place for true French bread) 134rdt Frenchie To-Go Telescope (great coffee) Honeymoon in France Serves: ​ Ingredients Print Preparation Previous Next hungry for more?