Thyme for Cooking1,260 recipes
Healthy food, fresh ingredients, simple reci[es
Barley with Sausage and Savoy Cabbage; the update
Every Sunday I haul myself up the treacherous barn stairs to do the weekly photos – and check-up on mon mari’s work.
Slow-Roasted Moroccan Leg of Lamb; Spices, 101
Herbs and spices, part II and Slow Roasted Leg of Lamb
Turkey Newburg: with Sherry and Iberian Ham; Romantic Spain; our Valentine's Day story
Note: This is a reprint from Valentine's Day, 2008.
Egg Crêpes Stuffed with Spinach and Ricotta; the update
It was a busy week, as they all are, but with a bit more variety (and tragedy).
Spicy Sausage Ravioli, Chicken Spinach Ravioli; making pasta
Spicy Sausage Ravioli, Chicken Spinach Ravioli
Risotto with Chicken Livers, Madeira and Sage; no update
Risotto with Chicken Livers, Madeira and Sage
Tagine of Lamb, Chickpeas and Potatoes; the frozen food store
Carl Sagan once said: “If you want to make an apple pie from scratch you must first create the universe.
Beef and Root Vegetable Stew; Do you write in cookbooks?
Those of you who have been meditating in a Tibetan monastery may have missed the fact that I recently had a recipe published in the Foodista Best of Food Blogs Cookbook.
Pork Amandine; Never piss off a chef
Did I ever tell you about the time I was chased out of a restaurant by a really pissed off Chinese chef brandishing his favorite, very large, very sharp, cleaver? I ran across this post when I was reorganizing the Recipe Index… Thought I'd share again….
Pulled Pork Pasta Sauce; Random Ramblings
I get three American magazines delivered to me here in France.
Beef and Sweet Potato Tagine; The truth about Chocolate
‘White chocolate is what’s left after you take the chocolate out of chocolate.
Me Want Cookies! Stone Jar Molasses Christmas Cookies; Cookie History
You may have liked Kermit the Frog, or Miss Piggy, but the only Muppet that ever interested me was Cookie Monster.
Roast Ham with Mustard Sauce; Happy Christmas Eve
There are over 40 different types of dry-cured ham in the display case at my supermarket: Prosciutto from Italy, Serrano from Spain, Westphalian from Germany, Bayonne from France and a few dozen more better and lesser known varieties from all over Europe.