Pistou Soup

"A straight-shooting version of soupe au pistou (a sort of French minestrone), and although the vegetables lose their brightness and vigor the day after, the soup tastes even better then as the flavors relax and integrate. The recipe comes from Le Perigord, one of the early offshoots of Le Pavillon (New York's first modern French [...]

Old South Buttermilk Biscuits

"The cooking of the South is as mysterious as that of Tibet to most Yankee's", Jane Nickerson, a New York Times columnist, wrote.  And so, to enlighten her Yankee readers, Nickerson presented a menu of fried chicken,  gravy and these superb biscuits. A fluffy angel biscuit made with White Lily flour this is not. Nickerson [...]

Madame Laracine’s Gratin Dauphinois

"Gratin Dauphinois," meaning potatoes and creme fraiche. And from France. These wonderful potatoes are first cooked in whole milk and seasonings and then baked with Gruyere cheese and creme fraiche. Definitely one of the best potato recipes I've made in awhile. My Guy liked them too, but in this case, I think he was more [...]