Oscars® ready: the perfect red carpet appetizer
Ahi tartare (with tangy soy-citrus and sesame dressing)
Each year I post a recipe for the Oscars®. Last year it was spicy crab toasts. With the warmer weather and a chic, simplicity implied for the occasion, I have a little something for your own red carpet celebration: Ahi tartare (with tangy citrus soy and sesame dressing). The recipe is below. Read the rest of this entry »
cooking from the heart and giving with generosity
la Saint Valentin 2014
chocolate lava cakes (with a little heat)
“Happy and successful cooking doesn’t rely only on know-how;
it comes from the heart…
and needs enthusiasm and a deep love of food to bring it to life.”
— Georges Blanc, chef of Georges Blanc restaurant in Vonnas Read the rest of this entry »
long weekend in Napa and a detox “do-over”
Farmer’s Market winter salad with tangy blood oranges
If any of you are calling for a detox “redo” after the three day weekend, then this post and its recipe — Farmer’s Market winter salad with tangy blood oranges — is for you. Read the rest of this entry »
New Year, Detox You
green vegetable and lentil soup
This week’s green vegetable and lentil soup, with only 254 healthy calories, is the perfect way to undo the indulgences of the holidays and start 2014 off right.
sweet welcome for 2014
lychee Champagne cocktail
Then there was the Paris sun which decided to make a pleasing appearance although only momentarily. However brief, doing my marketing for tonight’s dinner, without rain pouring on my head, was a welcome treat. Read the rest of this entry »
short and sweet
holiday fudge (like Grandma used to make)
It was my birthday this week. The exact day I will not specify but my mother did tell me that it was Brad Pitt’s birthday as well and what woman would not be pleased about that?
I neither greeted the day bounding out of bed in celebration of the gift of another year nor speed-dialing my dermatologist. In truth, the day began with pause because for the past forty- Read the rest of this entry »
a little holiday spice
gingersnap cookies
Bonjour. It has been a little longer than usual since I have written. My time has been dominated by publishing deadlines and Paris apartment disasters (although I am learning that the words “disaster” and “Paris” are commonly used together when you live there).
Thanksgiving left as quickly as it arrived. This year it was at our home in L.A. We ate a late dinner because many guests were coming to Los Angeles from out of town. Throughout the day I was cooking and my friend Celine was in the kitchen with me. When I reached in the baking pantry for something, I saw the molasses and the muscovado sugar. I grabbed them. Read the rest of this entry »
I am thankful for…
many things, but especially dessert
my nutty, chocolaty (gluten free) tart with brandied cream
I inherited my father’s affinity for sweets. At no time is this truth put to the test more than during the holiday season. For all of you who appreciate the sweet things in life as I do, and especially for those of you living a gluten-free lifestyle, this tart is for you. This week we are headed to the table with a delicious way to complete our Thanksgiving meal with a nutty, chocolaty (gluten free) tart with brandied cream.
à table !
LM
making carrots count and thank you chef Trotter
recipe: carrot soufflé
This week we bring to the table another side for Thanksgiving: carrot soufflé. I wrote this recipe long ago and have used it for various occasions and events. While it was inspired by a visit to Paris in my twenties, I dedicate it to chef Charlie Trotter who left us this week.
“white gold” with autumn accessories
Belgium endive chopped salad with blue cheese honey dressing
Quoi de Neuf (What’s happening) this week other than Halloween?
Well, the word on the streets of Paris and Los Angeles are entertaining as they are different. In Paris, the taxi cab drivers are allegedly trying to run Uber out of the City of Light. In turn, there is a petition being circulated to keep Uber in the city. It is all so very French. Read the rest of this entry »
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