• If you’re attending a barbecue or outdoor get-together in the thick of Summer in France, there’s a good chance you’ll stumble on these Provence-Style Tomatoes topped with Breadcrumbs and Herbs. Known as “Tomates à la Provençale”, this typical warm-weather dish from Provence calls for fresh, seasonal tomatoes slowly confit’d on the stove-top (meaning they’re slowly cooked in their own juice). The confit tomatoes are then finished off in the oven topped with breadcrumbs, garlic and Herbes de Provence, and cooked until crisp and golden. Like most rustic French recipes, it…

  • French-Style Couscous Salad (Taboulé)

    by Audrey

    If you’ve ever gone grocery shopping in France and stumbled on our French  “Taboulé”, you may have raised an eyebrow… Yes, what the French call “Taboulé” is more of a loose-adaptation from the authentic Levantine “Tabbouleh” made of bulgur and a bounty of herbs – but trust me, it’s just as delicious.   Instead of bulgur, the French Taboulé is made with couscous that is often cooked in chicken stock for extra flavour, and studded with diced vegetables and raisins. It also uses less mint and other herbs which gives…

  • Eggplant Toasts with Goat Cheese and Walnuts

    by Audrey

    Out of the numerous little bites that came out of my kitchen so far this year, these have to be in my top 3. Inspired from Mediterranean cuisine where eggplant holds a prominent role, these Eggplant Slices with Goat Cheese and Walnuts are as simple to make as they are delicious. A great, delicious recipe to celebrate this late-Summer, plum purple vegetable. An appetizer, a salad topping or a side dish. This is a simple and versatile eggplant recipe, that can be on the table in less than 30 minutes.…

  • Ham Cheese and Olive Bread

    by Audrey

    The kick-off to patio season has to be celebrated with a great appetizer, right? Which is why today’s recipe is perfectly suited. This Ham, Olive and Cheese Bread is very popular in France, and a French aperitif favorite. Known in French as a “cake salé” (savory cake), you’ll often find this type of rustic bread/loaf served at friendly get-togethers or for pre-meal snacks and drinks in France. They come in all variations and are traditionally cut in thin slices or cubes for guests to pick at, while mingling before dinner.…

  • Sardine and Cream Cheese Rillettes

    by Audrey

    Growing up in Brittany, on the Atlantic coast, sardines were a staple food – coming in fresh every morning from the harbor and sold at the local “poissonnier” (fish shop); in cans or in the form of the utterly popular sardine rillettes. This tasty spread is a delight for sharing during the French Apéro (pre-meal drinks & small bites) and makes the perfect nutritious snack too. So what are “Rillettes”, exactly ? If you’re unacquainted with it, a “rillette” (pronounced “ree-yet”) in French is similar to a pâté, often made…

  • French-style Grated Carrot Salad

    by Audrey

    Known as “Carottes Rapées”, this French-Style Grated Carrot Salad is ubiquitous in France. You can find it everywhere: on bistro menus, served as high orange piles topped with lemon wedges; in grocery stores, sold in plastic-sealed containers as well as at your local butcher, where you’ll commonly find it in the shop window displayed and sold by the gram. If you haven’t tasted “Carottes Rapées” yet, you’re definitely missing out on a staple!

  • Creamy Dandelion Bread Soup

    by Audrey

    You may be familiar with dandelion as a rampant weed that invades your backyard every Spring, but did you know they’re in fact packed with nutrients and make a great leafy green to feast on? In France, dandelions bloom from April to June, and the leaves are widely enjoyed in salads, quiches and soups – revered for their health benefits and singular bittery taste. So when Spring comes in Canada, I have kept the habit of grabbing bunches of these big jagged-edged leaves. This Dandelion Bread Soup makes great use…

  • Eggplant Caviar Dip (Caviar d’Aubergine)

    by Audrey

    With sunnier days coming up, you know there’s something the French are getting an itch for – and that is “L’Apero” (short for appetizers). The French Apero is a ritual of before dinner snacks and drinks, so dear to French hearts. Think American “Happy Hour”, but a little more food-focused. And although enjoyed throughout the entire year, it is even more religiously followed during the Spring and Summer, two seasons where one is prone to being wedged on a sun-drenched patio with friends, enjoying drinks and small bites. Often impromptu…

  • Hot-Buttered Soft Pretzels (Bretzels)

    by Audrey

    With Oktoberfest celebrations nearly upon us, behold these Alsatian classics: hot buttered soft pretzels! Or, should I say, Bretzels – as that’s how you’ll find them called in Alsace. These salt-topped chewy twists are one of the most iconic culinary treats of the region (if not the treat!). Now, if you live in Alsace, you may not find the point in making homemade pretzels, as they can literally be found in any food market, bakery and even “bretzellerie” (street shops devoted to making and selling only bretzels).

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