Chocolate Eclairs {Your Definitive Guide}

In this post, I will show you how easy, and fun, it is to make chocolate eclairs (coffee ones coming soon). I have tried and tested many recipes. Some were Read more …

Hollandaise Sauce & Foamy Hollandaise Sauce

I’m adding this sauce recipe for so many reasons … Not only is it infinitely better than anything you can buy in a jar, just think: eggs Benedict, asparagus, artichokes, Read more …

Artichokes {The easiest and best way to enjoy them}

Artichokes are one of those childhood memory-evoking vegetables for me… Tasty meaty leaves dipped in hollandaise sauce or tangy vinaigrette, before reaching the more substantial bottom section (once the hairs Read more …

Garlic Confit {And 7 ways to use, smear, spread, add or in other words, enjoy it!}

Confit (pronounced con-fee) is a French term used to describe an ancient method of preserving food in fat, oil or sugar syrup. It involves cooking food, in this case garlic, at Read more …

Heirloom Tomato Tartlet

Years ago a delightful and genuinely French “patisserie” opened up near our home in the UK. They made these wonderfully simple yet delicious tarts bursting with flavor! Ripe tomatoes with a Read more …