This post on San Francisco and the Napa Valley has been long overdue; it was typed up and ready to be published over a year ago, but the arrival of our girl in the interim meant that scrolling through the 1000+ photos from our trip seemed like an unachievable task. But upon hearing that some of our friends will be visiting this beautiful part of the west coast of the US in the
Confit de Canard is a classic dish found in many Parisian bistros, and it is a dish which my mother-in-law likes to serve whenever we visit. After one of our trips to France late last year, I felt compelled to recreate this dish at home, primarily because I didn’t want to wait so long before eating it again.
If I had to name one dessert as my “desert island dessert”, it would probably have to be profiteroles. It seems most people are abuzz with French macaroons these days (which I also adore) but, to me, the profiterole is what encapsulates a typically French dessert. There is something about the sweet custard encased in a soft choux pastry and then covered with a decadent chocolate sauce. Whenever I see it on a
I think it’s hard to improve on a simple roast chicken, but the moment I tried it Thomas Keller’s way, I think it will be hard to prepare a roast chicken any other way! Earlier this year, my husband and I spent 4 amazing days in Las Vegas. As with any trip to a new city, I always research the food and restaurants in the area beforehand, planning most of our meals long