All posts filed under: French

flourless walnut spice cake on a platter.

Flourless Walnut Cake with Coffee + Spice Versions

Flourless Walnut cake is perfect as written– the coffee or spice variations take it next level. Three primary ingredients, a few simple steps, for beautiful cakes all winter. This Flourless Walnut Cake and its coffee or spice versions deliver on a promise of uncomplicated simplicity.

hazelnut cookies sitting on chair in Oregon field

Rustic + Lovely: Hazelnut Meringue Cookies

Oregonians are rightfully proud of our home-grown hazelnuts, with 99% of U. S. hazelnuts grown right here in the Willamette Valley. This fast and simple four-ingredient recipe (five if you use the optional almond extract) features them like the heroes they are.

Nutty meringue cookies have been around for decades. The difference here is that I’ve developed this recipe to feature as much hazelnut flavor and texture as the egg white meringue will hold. Don’t let this quiet beige cookie fool you– they pack in a lot of hazelnut along with their very pleasant crispy and chewy texture.

summer salad of shrimp, lettuces, heirloom tomatoes, red peppers, and basil

The Perfect Salad: Classic French Vinaigrette and Infinite Variations

Here are three easy steps rescue your leafy salads from being sad and pathetic, along with a fast and easy no-measure Classic French Vinaigrette. You’ll see how fun and easy it is to take that basic ratio and create an infinite variety of vinaigrette options. And I share my most embarrassing cooking tip, and a vinaigrette video tutorial.

Celery Amandine on a platter

Vintage Celery Amandine for the Home Run

Vintage Celery Amandine is proof that celery is more than a minor-league bench player at your table. There is a reason why celery is last to be chosen for Team Exciting Foods. Grocery store celery is pale, stringy, flavorless, and waterlogged in comparison to locally-grown, bright green, crisp version that hasn’t been trucked half-way around the world. Garden-grown or farm-fresh celery is a different thing altogether.

beet orange salad on platter

Citrus Rush: Beet Orange Salad

The process of preparing and eating citrus makes me happy. I never get tired of the bright cheery colors; the way the skin’s oils pop when peeled, exploding the most uplifting scents; and how a little lemon, lime, or orange can enliven an otherwise drab dish. April and May wrap up the season for most US-grown citrus varieties, and now is the use-it-or-lose-it window for the freshest citrus. This beet-orange salad is perfect for your spring table.

Five Ways to Love Your Home Again After Being Trapped in it for a Year

After a year of being trapped in our homes, they may be losing some of their charm. Humans are built for novelty, and here are five no-an-low cost ways to inject some into our home spaces right now. Hint: One of the ways is to learn a new culinary skill, like mastering the perfect sous vide steak-frite!