Jambon Persillé

For this recipe, I referred to Glorious French Food, written by James Peterson, published in 2002. All of the following information is from his recipe. He is very serious about French food, as you can tell from the book’s title! “While no two versions are exactly the same, jambon persillé is cooked ham that’s been

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Stuffed Zucchini

Many years ago I wrote the main food article of the food section for our local newspaper. My favorite articles to write were when I interviewed people who traveled the world to cook and eat. One such woman I wrote about attended a cooking class with Lorenza dé Medici at her home, Badia a Coltibuono,

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Leeks Creole

I have never thought of leeks as an accessory ingredient because of this recipe. These leeks, topped with a warm spicy vinaigrette, could be a first course, a side dish, or a salad. But however you eat these leeks, you will always have respect for this fabulous Allium, if you didn’t already. They’re not just

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