Monthly Archives

September 2016

Savory Gruyere-Olive Bread

Ingredients Olive oil, for greasing pan 210 grams all-purpose flour (1 3/4 cups) 2 teaspoons baking powder ¼ teaspoon fine sea salt ¼ teaspoon black […]

Chard and Sweet Corn Gratin

This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold […]

Braised-then-Baked Ham

Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin […]

Buttermilk Roast Chicken

Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can […]