Whole-Grain Fermented Mustard

Whole-Grain Fermented Mustard

Photography by Céline de Cérou.

Did you know you can actually make your own mustard? From mustard seeds? And that it’s fun, and easy, and really really good?

I sort of knew but didn’t try it until I found a recipe for whole-grain fermented mustard in an excellent little book called Aliments fermentés, aliments santé, by Marie-Claire Frédéric, that’s all about fermented foods.

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Best of August

Café

How did the month of August go for you?

Did it fly by? Mine too!

I had plans to make progress on a couple of big projects — things like a new book, and an online class — and I did some work on them, but I also let myself just enjoy the slow drip of summer.

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This Is Summer

Lone hilltop tree

Are you enjoying a summer of slow?

A summer of naps, a summer of lazy, a summer of peaches bitten straight into, leaning over the sink?

Yeah, me neither.

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Best of June

Montmartre rooftops

Montmartre rooftops

What’s new?

At the very beginning of June, I was in Dallas to attend my life coach training with Brooke Castillo. It was an amazing learning experience, and I am on track to be certified in September. (Sign up to be notified when my English coaching site goes live!)

I had a lot of fun in Dallas reconnecting with some dear friends, and the trip ended on a really high note with a signing at Interabang Books, the kind of indie bookstore everyone should support. It was a wonderful crowd that night, and if you were among them, I love you and thank you!

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Pissaladière (French Onion Tart)

Pissaladière (French Onion Tart)

Photography by Céline de Cérou.

Pissaladière is a specialty from Nice, in the South of France. It’s a thin-crust onion tart topped with black olives and anchovies, baked on a pizza-style dough.

The name comes from pissalat (pee-sah-lah), a Provençal condiment of puréed anchovies, cloves, thyme and bay leaves that used to be spread on the dough before baking. Nowadays, it’s rare for the cook to actually make this condiment; it’s more common to feature the anchovies whole and on top, as I’m showing you here.

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