Another wonderful article and reason to continue mourning Gourmet! Back in the 60s I was offered and accepted a lifetime subscription to Gourmet; upon its demise, I was automatically given the same sort of subscription to Bon Apétit which has gotten worse and worse - I can’t imagine how it continues to survive. Thank goodness for Cuisine et Vins de France!
My first reading of Tender at the Bone happened to be right around this time of year. My dad had grown some tomatillos, planing to use them for salsa verde, but ended up with more than enough. I saw the recipe for Pork and Tomatillo Stew and knew immediately we had to try it. It has been repeated and enjoyed many times since!
I adore Crème Caramel. What is it I see as black specks on the photo, flavor?
vanilla seeds!
I would say is the vanilla seeds. Yummy 😋
Another wonderful article and reason to continue mourning Gourmet! Back in the 60s I was offered and accepted a lifetime subscription to Gourmet; upon its demise, I was automatically given the same sort of subscription to Bon Apétit which has gotten worse and worse - I can’t imagine how it continues to survive. Thank goodness for Cuisine et Vins de France!
I love the old menu- there’s a Facebook page that archives menus from the last century and it has the same great feel
Wonderful French menu
Reading the Paris Novel now. Found it in English at a bookstore in Haarlem just last week. Dreamy indulgence. 🌸🌸
Excellent Ruth... such a great and informative read. Gail. xx
My first reading of Tender at the Bone happened to be right around this time of year. My dad had grown some tomatillos, planing to use them for salsa verde, but ended up with more than enough. I saw the recipe for Pork and Tomatillo Stew and knew immediately we had to try it. It has been repeated and enjoyed many times since!
Yum, yum, yum. I am so jealous. We just returned from Sicily and had some amazing food but nothing like this.
Wow! This is the content that starts my day off right! Thank you Ruth. 😊