Similar to a quiche, this French Onion and Bacon Tart delivers incredible onion flavor that is accented with crispy bacon. I saw the recipe for this in the Cooks Illustrated All-Time Best French Recipes magazine that Susan gave me for Mother’s Day.
Eggs and Cheese
While in Paris, you can choose from among a plethora of restaurants and bistros for a meal. However, if all you want is a quick bite when you’re out exploring or shopping, you have several options. You can go to a small prêt à emporter or boulangerie where you can grab a Sandwich Jambon et Fromage (a.k.a. ham and…
Ham and gruyere quiche is simple to make and delicious to serve. It only has a few ingredients, and is perfect for a Mother’s Day brunch.
For some time, I’ve wanted to try making Brie en Croûte which is basically a wheel of Brie with some sort of topping encased in puff pastry. It can be made with either a sweet or a savory topping. In honor of Thanksgiving, I decided to go with a sweet topping.
One of the cooking techniques that I was introduced to in my Harvard Science and Cooking MOOC (Massive Open Online Course) was sous vide. This is a method of cooking whereby vacuum sealed food is cooked in a temperature controlled water bath. It actually works equally well with eggs that have not been vacuum sealed….
Thin Crust Pizza is the ultimate in simplicity and taste. For the past several months, Susan and I have been experimenting with making pizza. We thought that we had discovered the perfect pizza crust until we tried America’s Test Kitchen Thin Crust Pizza.
Chicken Mozzarella Pasta with Sun-Dried Tomatoes is an easy and impressive dish to prepare. One of Susan’s favorite websites is Pinterest, where she came across this recipe. I have to confess that I spend a lot of time there as well. Given her passion for cooking, she spends a lot of time looking at different…
Want to know the secret to the perfect soft-cooked egg? The answer is steaming the egg as opposed to boiling it in water.