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(Image credit: Guy Ambrosino and Kate Winslow)
Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods.
With crisp, dark-golden edges and a tender, savory, bright-green interior, these chard fritters are a perfect example of the French culinary ability to transform a few humble ingredients into something greater than the sum of their parts.
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From Apartment Therapy → The Things Everyone Should Clean Every Day (No Matter What)
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Summer is all about the simple side salads. When fresh produce is at its best, you only need a few pantry staples and spices to dress it up. Case in point? This cucumber salad with Greek yogurt, red onion, and fresh dill. It’s a prime example of letting peak-season ingredients shine.
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This year, we’ve been eating and drinking our way through the United States. We’ve eaten the classics, like red beans & rice in New Orleans and apple dumplings in Upstate New York, and we’ve made some discoveries. In Louisville, for example, we learned that cornbread pancakes are the answer to a night of too much bourbon (or really the answer to What’s for breakfast? on any Saturday or Sunday). We’ve found, too, that flavored oil is the secret to taking your breakfast egg taco from ho-hum to sublime.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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