This French tradition of serving a frangipane filled tart known as the ‘galette des rois’ (or the ‘gateau des rois’ in the South of France) on, or around the 6th January, (the first Sunday of each New Year) actually dates back to the 14th century.
Oysters! Not everybody’s tasse de thé….but this recipe for Huîtres Gratinées au Champagne might just change your mind.
This is a chutney which can be made all year round.
Yes, it is still only the beginning of automne, but the smell of wood smoke is in the air and so is our hankering for a good old stew.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
This grape harvest cake is delicious served as a dessert accompanied by a glass of rich, but not over sweet Muscat de Rivesaltes or just a cup of coffee.
Chestnut season is here, and the shops are full of pumpkins, why not combine the two and make some soup?
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.