Roast Chicken with Caramelized Shallots

I used to be one of those that was surprised when people said, “I don’t have time to cook.” To me, cooking and shopping for ingredients, which take the better parts of my days, has always been a pleasure for me rather than a burden. However, now I get it. Making dinner after a long day at work can be a challenge. In France, people…

I used to be one of those that was surprised when people said, “I don’t have time to cook.” To me, cooking and shopping for ingredients, which take the better parts of my days, has always been a pleasure for me rather than a burden. However, now I get it. Making dinner after a long day at work can be a challenge. In France, people don’t get home from work until 7 or 7:30pm, and not everyone wants to put on a kitchen apron when they get home and get moving on dinner.

Even during the lockdown, when we found ourselves having more time around the house, I was busier than ever. It was a challenge tracking down ingredients, and cooking all the time led to lots of dishes. I was also doing my best not to let anything go to waste, which meant that instead of tossing radish leaves, I made radish leaf soup. A bag of lemons that started looking past their prime became jars of lemon curd. And a compunction to update older blog posts (and photos) as I revisited them during the lockdown, from French Chocolate Mousse Cake and Carrot Salad to Cosmopolitans, it’s no wonder after the lockdown ended, I felt like I needed a vacation!

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Pozole

I’m one of those people that doesn’t order soup when I go out to eat. I guess I feel like soup is something that I should be eating at home. While words like “comfort food” and “nourishing” are easy-to-reach descriptions to attach to soup, I try not to overthink it. It just seems like home is the right place to be, to spoon up a…

I’m one of those people that doesn’t order soup when I go out to eat. I guess I feel like soup is something that I should be eating at home. While words like “comfort food” and “nourishing” are easy-to-reach descriptions to attach to soup, I try not to overthink it. It just seems like home is the right place to be, to spoon up a bowl of warm broth, a mélange of vegetables, or some sort of purée.

Pozole (or posole) has always been elusive to me, for that reason. It’s on Mexican restaurant menus, but when I got a copy of The Rancho Gordo Pozole Book, since I’m pretty hooked on Rancho Gordo’s outstanding heirloom beans, I got going on making the red chile pozole, which uses hominy, at home.

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